Two Easy Summer Vegetarian Dinners

“I think I’ll make a hearty casserole slathered in cheese”, said no one ever in summer. We want simple, easy food that’s not going to make our kitchen feel like the inside of my yoga class.

With that in mind, here are two easy vegetarian recipes when it”s hotter than a ringside seat in hell. I don’t know about you, but we use our gas grill for everything, especially in the summer. All of these recipes can be made using a grill. I always have foil at the ready, especially the kind that’s already nonstick.

First up, is the stuffed mushrooms I made with Panko crumbs, diced Romas, and fresh basil. Now these babies I just threw on the grill topped with an Italian blend of cheese. It couldn’t have been easier and served with grilled asparagus and watermelon? The perfect summer dining experience al fresco.

The recipe:
6 Portabella mushrooms, with stems carefully removed
1 cup Panko crumbs
2 Roma tomatoes, diced
2 tablespoons fresh basil, chopped
2 tablespoons garlic oil
1 cup shredded Italian cheese blend

Combine Panko crumbs, tomatoes, basil and garlic oil in a small bowl. Drop filling by spoonfuls into prepared mushrooms. If you’re using the grill, place mushrooms on nonstick foil. Sprinkle with cheese and grill until crumbs are golden brown and cheese is melted.
Note* I had leftover filling which I also used for stuffed zucchini.

The avocado enchiladas were actually inspired by my favorite Mexican joint, Luna’s. I loved them so much that I decided to recreate them, except that I added grilled corn (from a couple nights ago), black beans, and fresh cilantro. Again, you could totally do these on the grill because you’re just heating and getting the cheese nice and melty.

The recipe:
1 package of tortillas (I used no carb)
4 avocados, chopped
1 can black organic beans
2 ears grilled corn
1 handful fresh cilantro, chopped
1 package Queso Fresco (Mexican cheese)
1 large can green enchilada sauce (dilute with broth if you don’t like it spicy)

Combine the avocado, black beans, grilled corn, cilantro, and half the cheese in a medium bowl. Assemble the enchiladas by placing a small amount of the filling in each tortilla and roll. If you’re doing these on the grill, place the enchiladas on nonstick foil. If you’re using the oven, pour enough enchilada sauce in the bottom of the pan to cover. Pour the rest of the sauce over the top of the enchiladas and finish with crumbling the remaining Queso Fresco over top.

Bake for 20-25 minutes at 350 or grill at the same temperature until cheese is hot and bubbly.

Happy Summer!


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Categories: Meals


Diligent seeker of health and nutrition, Paleo follower, and creative culinary practicer...


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