When you’re craving the delicious flavors and unique textures of summer grilling but you’re short on time (or you don’t have the outdoor space for a grill), meet your summertime life saver: the grill pan. Grilling vegetables indoors will give them the same tender quality as cooking them on a grill, without the hassle of the setup or cleanup work.
Easy to make in less than 30 minutes, Food Network Magazine’s Grilled Vegetables with Couscous and Yogurt Sauce (pictured above) is a great way to use up those veggies you have sitting at home. Coat peppers, squash and earthy mushrooms with olive oil and the fresh herbs of your choice before cooking them on the grill pan until tender. The meaty mushrooms and the hearty squash are sure to fill you up, while keeping the dish meat-free. Serve the veggies over a scoop of couscous with a garlicky yogurt sauce for a creamy and filling finish.
Get the Recipe: Grilled Vegetables with Couscous and Yogurt Sauce from Food Network Magazine
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.