This is my my very favorite meatless meal from the grill, and it doesn’t involve a frozen veggie patty or a sad portobello mushroom cap.
The dish I’m talking about is a complex, satisfying grilled eggplant topped with melty mozzarella cheese and finished with a bright, tangy tomato salad, a sort of elevated eggplant parm, if you will. Eggplant, which can sometimes get tough or bland, takes extremely well to grilling; the concentrated, high heat renders it smoky, with soft, tender flesh. A layer of fresh mozzarella added during the grilling brings milky richness, and the garlic-and-oil-laden bruschetta topping finishes the plate on a summery note. The resulting mix of flavors and textures is exactly the kind of main dish vegetarians look for (and often don’t find, especially not at a casual summer BBQ). Delicious and filling, this is one staple you—or your meat-free friends—will return to each and every summer.