Take a break from traditional burgers and steaks - try cabbage, portobello mushrooms, eggplant or cauliflower steaks on the grill. Pair it with a hearty cold salad and you have a complete meal!
CABBAGE: Peel off outer leaves from green, red or purple cabbage. Cut the head into 11/2 inch slice and spray with unflavored non-stick cooking spray. Sprinkle with salt-free seasoning blend of your choice and top with a squeeze of lemon juice. Grill for 5 to 10 minutes per side, using a spatula to turn carefully.
CAULIFLOWER: Cut cauliflower into 1/2 or 3/4 inch steaks. Spray with unflavored non-stick cooking spray and sprinkle with Chili Powder and Lime juice or other spices of your choosing. Grill about 8 minutes per side. Carefully flip the cauliflower steak because it will become more fragile as it cooks.
EGGPLANT: Select a firm eggplant but avoid larger ones because they can be bitter. Cut lengthwise of widthwise into 1 inch steaks. Spray with unflavored non-stick cooking spray and sprinkle with garlic powder and Italian seasoning blend. Grill about 4 minutes per side or until tender.
PORTOBELLO: A great substitute for steak, portabellos are big, beefy mushrooms. Marinate for 30 minutes before grilling for extra flavor. Depending on size, grill for 2 to 4 minutes per side.
1/2 cup each of cabbage, cauliflower, eggplant, and portobello mushroom counts as 1 Vegetable.
1 cup each of cabbage, cauliflower, eggplant, and portobello mushroom counts as 2 Vegetables.