Father’s Day is June 20th and it’s also the first day of summer. It’s time to grill vegan-style! Chef Nancy Berkoff offers recipes for Grilled Eggplant, Mediterranean Grilled Portobellos with Pine Nuts, Curried Barbecue Tempeh, Roasted Pepper and Eggplant Dip, Pineapple-Peach Salsa, Japanese Style Grilled Asparagus, Grilled Sweet Peaches, and Roasted Corn.
Read the entire article here: https://www.vrg.org/journal/2002issue3/2002_issue3_gourmet.php
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