Veggin’ Out on the Grill; Recipes from Mary Makes It Easy
Mary is living the grill life veg-first with tasty vegetarian recipes that will entice even the meat eaters. Stream full episodes of Mary Makes It Easy at CTV.ca and the CTV app.
Pulled Mushroom Sandwiches
Prep time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves: 4
INGREDIENTS:
Barbeque Sauce
1 tablespoon olive oil
1 small yellow onion, finely diced
Kosher salt
Freshly ground black pepper
3 garlic cloves, finely minced
1 tablespoon chili powder
1 tablespoon smoked paprika
½ teaspoon cumin
¼ cup (60 ml) lager or water
1 cup (250 ml) ketchup
2 tablespoons Dijon mustard
¼ cup (60 ml) apple cider vinegar
2 tablespoons soy sauce or Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons molasses
Mushrooms
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon smoked paprika
Freshly ground black pepper
400 g oyster mushrooms
Serving
¼ cup (60 ml) mayonnaise
1 tablespoon apple cider vinegar
¼ yellow onion, grated
2 cups (500 ml) shredded green cabbage
1 carrot, grated
Kosher salt
Freshly ground black pepper
4 soft burger buns
DIRECTIONS:
For the sauce, heat the oil in a medium saucepan over medium heat. Add in the onion, season with salt and pepper, and cook until soft, about 5 minutes. Add in the garlic, chili powder, smoked paprika, and cumin and cook for an additional minute to lightly brown the garlic and toast the spices.
Carefully deglaze the pan with the beer or water, scraping any bits off the bottom. Stir in the ketchup, mustard, vinegar, soy or Worcestershire sauce, brown sugar, and molasses and bring the mixture to a low boil. Reduce the heat to low, cover, and simmer for 35 minutes, stirring occasionally.
Meanwhile, heat your grill to high and prepare the mushrooms. In a large bowl, whisk together the oil, soy sauce, vinegar, honey, Dijon, cumin, and smoked paprika. Season with pepper and toss in the mushrooms to coat. Set aside to marinate while you prepare the slaw.
For the slaw, whisk together the mayonnaise, vinegar, and onion. Toss in the cabbage and carrot and season to taste with salt and pepper. Set aside.
Lightly oil the grates of your grill and transfer on the mushrooms. Press down with a spatula and cook the mushrooms for about 2 to 4 minutes per side or until well charred and tender. Remove the mushrooms to a bowl and, using two forks, pull the mushrooms into bite sized pieces. Pour over some or all the barbeque sauce and toss to combine.
To build the sandwiches, divide the mushrooms over the buns and top with the slaw.
Grilled Halloumi and Potato Salad
Prep time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4 as a main
INGREDIENTS:
Cheese and Potatoes
650—700 g mini potatoes, halved
1 ½ red onions, cut into thin wedges
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
½—1 teaspoon smoked paprika
Kosher salt
Freshly ground black pepper
200—250 g halloumi
Spicy, Garlicky and Herby Sauces
¼ cup (60 ml) sriracha
2 tablespoons ketchup
½ teaspoon crushed red pepper flakes
2 lemons
1 cup (250 ml) Greek yogurt
½ cup (125 ml) mayonnaise
3 garlic cloves, minced
Kosher salt
2 tablespoons olive oil
2 tablespoons fresh dill, finely chopped
2 tablespoons mint, finely chopped
2 tablespoons parsley, finely chopped
Serving
2 romaine hearts, chopped
½ red onion, thinly sliced
½ cucumber, diced or thinly sliced
1 cup (200 g) cherry tomatoes, halved or quartered
DIRECTIONS:
Heat your grill to medium. Add the potatoes to a large bowl along with the red onion and drizzle with 3 tablespoons of olive oil. Season with the oregano, garlic powder, and smoked paprika as well as a good pinch of salt and pepper. Toss well to combine. Layer two large pieces of heavy-duty aluminum foil onto a large sheet pan and transfer on the potatoes and onions. Top with another two pieces of aluminum foil and tightly crimp the edges to seal.
Slice the halloumi into ½ cm (1/4-inch) thick slices and add to the potato bowl. Toss to lightly coat the halloumi in any residual oil and spices and set aside.
Slide the potato packet onto your grill, close the lid, and cook for 15 to 20 minutes. Carefully flip the packet over and continue to cook in a closed grill until the potatoes and onions are tender, another 10 minutes or so.
Remove the potatoes from the grill and set aside to cool slightly. Meanwhile, add the halloumi to the grill, turn the heat up to medium-high and cook until well charred, about 2 to 3 minutes per side. Set aside with the potatoes to keep warm.
For the sauces, prepare the spicy sauce by whisking together the sriracha, ketchup, chili flakes, and the juice of ½ lemon and set aside. For the garlicky sauce, whisk together the yogurt, mayonnaise, garlic, and olive oil. Add in the zest and juice of 1 lemon and season with salt. Divide this garlicky sauce into two bowls and set one aside. For the herby sauce, simply add the dill, mint, and parsley to the remaining bowl of garlicky sauce.
To serve, scatter the lettuce onto a serving dish. Top with the potatoes and halloumi, drizzle with sauces, and finish with the red onion, cucumber, and cherry tomatoes. Cut the remaining lemon half into wedges and serve alongside the salad.
Grilled Buffalo Cauliflower
Prep time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4 as a main or 6 to 8 as an appetizer
INGREDIENTS:
Cauliflower
1 large head cauliflower
6 tablespoons butter, melted, divided
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon onion powder
Kosher salt
Freshly ground black pepper
½ cup (125 ml) cayenne pepper hot sauce
Blue Cheese Sauce
½ cup (125 ml) buttermilk
¼ cup (60 ml) sour cream
2 tablespoons mayonnaise
2 tablespoons fresh dill, finely chopped
2 tablespoons chives, finely chopped
1 teaspoon onion powder
½ cup (70 g) crumbled blue cheese, plus more for serving
1 stalk celery, leaves reserved, finely diced
Kosher salt
Freshly ground black pepper
DIRECTIONS:
Heat your grill to medium.
Cut the cauliflower into 2 cm (1-inch) thick steaks and transfer to a sheet pan.
In a small bowl, stir together 3 tablespoons of butter with the garlic powder, smoked paprika, cayenne pepper, cumin, onion powder and salt and pepper, to taste. Brush both sides of the cauliflower steaks with the butter mixture and season with salt and pepper.
Transfer the cauliflower onto the grill, close the lid, and cook for 6 to 8 minutes per side or until charred and tender. If the cauliflower is charring too quickly, feel free to turn half of your grill off and finish cooking the cauliflower on the cool side of the grill.
Meanwhile, whisk together the cayenne pepper hot sauce with the remaining 3 tablespoons of melted butter.
When the cauliflower is tender, remove it to the sheet pan and spoon over the buffalo sauce, flipping gently to coat. Add the sheet pan onto the grill, close the lid, and cook the cauliflower for an additional 2 to 4 minutes to allow the sauce to sink in and heat through.
For the blue cheese sauce, whisk together the buttermilk, sour cream, mayonnaise, dill, chives, and onion powder in a large bowl. Stir in the crumbled blue cheese and diced celery and season to taste with salt and lots of pepper.
To serve, spread the blue cheese dressing onto a platter and top with the buffalo cauliflower. Scatter with extra blue cheese, the reserved celery leaves, and some dill and chives, if desired.
Grilled Pizza
Prep time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serves: 4 to 6
INGREDIENTS:
1 ball store bought pizza dough
2 tablespoons olive oil, divided
1 cup (250 ml) tomato sauce or ½ cup (125 ml) pesto
2—3 cups (230-345 g) grated mozzarella cheese
Your favourite toppings, see below for my favourites
Veggie Pepperoni, Olives, and Honey
75—100 g veggie pepperoni
½ cup (58 g) sliced green olives
1—2 tablespoons honey
Spinach, Sundried Tomato, and Feta
1—2 handfuls baby spinach, chopped
½ cup (58 g) sundried tomatoes, sliced
½ cup (80 g) feta, crumbled
DIRECTIONS:
Remove the pizza dough from the fridge to come up to room temperature while you heat your grill to medium. Ensure you have all the toppings prepared as, once you start cooking, this pizza moves fast!
On a lightly floured work surface, stretch or roll the dough out into an approximately 16-inch circle. Lightly brush the surface with 1 tablespoon of oil and transfer to the grill, oil side down. Brush the new topside with the remaining oil, close the lid, and cook for 2 minutes. If using veggie pepperoni (or even regular pepperoni or salami), feel free to lightly oil it and add it to the grill to slightly crisp while you cook the first side of the pizza dough. This is totally optional but will give the pepperoni a little extra texture.
Carefully flip the pizza dough over and top with the sauce, cheese, and your preferred toppings. For Veggie Pepperoni, Olive, and Honey, I like to save the honey and drizzle over the cooked pizza. For the Spinach, Sundried Tomato, and Feta, add the spinach first followed by the sundried tomatoes and feta as their moisture will help wilt the spinach down.
Close the lid, turn the heat down to low, and cook for 2 to 3 minutes or until the underside of the dough is golden and grilled and the cheese has melted.
Remove the pizza to a cutting board and cut into your desired number of slices.