3 Vegetarian Recipes For a Sustainable Backyard Barbeque

The unofficial start of summer is just around the corner, and that means backyard barbeque season. And although burgers and hot dogs have a nostalgic place on the grill, that doesn't mean there's not room for some healthier, more eco-friendly options.

Whether you're planning a fully vegetarian grill fest or just want to bring along a dish to a party, here are a few, easy-to-prepare ideas that are sure to impress. Read our delicious recipes for grilled portobello burgers, summer squash with mint and garlic, and herbed potato salad after the break.

Grilled Portobello and Arugula Burgers with Dijon Spread
(Serves 4)

1/2 cup vegan mayo (or regular if you prefer)
2 teaspoons Dijon mustard
6 teaspoons minced fresh rosemary, divided
2 cloves garlic, finely minced
4 large portobello mushrooms, stems trimmed
2 tablespoons olive oil
Large bunch of arugula
4 whole wheat buns, toasted
Kosher salt and fresh ground black pepper to taste

Mix mayo, mustard, 3 teaspoons rosemary, and garlic in small bowl. Do this several hours in advance if possible to let the flavors meld.

Coat portobellos in olive oil and place on medium hot grill. Sprinkle with remaining rosemary and salt and pepper, and grill until tender, about 10 minutes each side.

Spread mayo on toasted buns, and top with portobello and arugula.

Grilled Summer Squash with Garlic and Mint
(Serves 4)

2 pounds summer squash, sliced 1/2-inch-thick, lengthwise
Juice and zest of 1 lemon
1/2 cup mint, loosely packed and roughly torn
2 garlic cloves, finely chopped
1 teaspoon kosher salt, more to taste
3 tablespoons olive oil
Fresh ground black pepper

In a serving bowl, combine lemon juice, mint, garlic, and salt and let sit for 5 minutes. Whisk in olive oil.

Arrange squash in single layer on hot grill, and cook on each side until tender and with good grill marks, about 4-5 minutes on each side.

Transfer grilled squash to serving bowl with marinade, toss to coat, and let sit for 5 minutes. Season to taste with salt and pepper.

Fresh Herbed Potato Salad with Lemon
(Serves 4 to 6)

3/4 cup olive oil
1/4 cup lemon juice
Zest of 1/2 lemon
1 small green bell pepper, finely diced
1 small red onion, finely diced
1/2 - 3/4 cup assorted finely chopped herbs, such as basil, cilantro, mint, and parsley
2 pounds small red-skinned potatoes, unpeeled
Kosher salt and fresh ground black pepper to taste

Cook washed potatoes in large pot of salted boiling water until tender, roughly 20 minutes. Drain and cool 15 minutes or until able to handle. Cut into quarters or small cubes.

Meanwhile, whisk oil, lemon juice and zest, and salt and pepper in large bowl. Add green pepper, onion, and herbs.

Add potatoes to dressing, toss to coat, and let sit for at least 10 minutes. Season with salt and pepper if necessary and serve at room temperature.

Photo: woodleywonderworks