 (Photos by Justin Tsucalas; food styling by Nichole Bryant for The Washington Post) | Week 6: Mastering the grillFunny story. When we first started eating a lot of veggies, Alex's dad hosted us for a poolside cookout. "What the heck should I grill for you?" he asked. Tight on time, we grabbed some store-bought veggie burgers. Fast forward to Thanksgiving dinner. One of us is dicing sweet potatoes for a veggie roast; the other is chopping fresh herbs. "Since the rest of the family is eating turkey, I grabbed you some veggie burgers for Thanksgiving dinner!" his dad announced proudly. So, so kind of him. But frozen veggie burgers weren't quite what we had envisioned eating at the most gourmet family celebration of the year! Here's the thing: Eating lots of veggies doesn't have to mean eating things shaped like meat. And firing up the grill doesn't have to either. The grill is one of the absolute best ways infuse flavor into veggies — burger-shaped or not.  | This week's recipes | Grilled Eggplant Parm
This revamped Italian classic features a tower of eggplant stacked high and layered with gooey mozzarella. Don't forget the rosé! BBQ Pineapple Grilled Portobello Burger
Tangy barbecue sauce, juicy pineapple and savory mushrooms make for a mess of grilled veggies you won't want to put down.  | Your shopping list | Click this link for an easy-to-save shopping list that includes ingredients for both recipes.  | How to Grill Veggies 101 | It's hard to argue that the wafting aroma of smoke and charred meat isn't one of man's greatest discoveries. But people tend to overlook the myriad ways to use the grill to make vegetables irresistible, too. This week's stacked Eggplant Parm proves the grill can be sophisticated and refined. And our BBQ Pineapple Grilled Portobello Burger is a finger-lickin' pile of smoky veggies on a bun, painted with tangy sauce. You can grill just about any vegetable. Before you scroll down to those incredible dinner recipes (wait, one second!), a few tips about how to play with veggies and fire. -
Gas or charcoal? We're partial to the hands-on experience and smoky flavor of a charcoal grill. But any grill from propane gas to open-fire grates will get the job done here. -
Cut the veggies into large pieces. Large pieces make vegetables easy to turn on the grill. Since the thickness dictates the cooking time, try not to cut them too thick. Small veggies can fall through the grates. If you do want smaller slices of vegetables for something like fajitas, pick up a stainless steel grill pan, or lay some foil on the grill (poke a few holes in it to drain away water released from the veg). -
Season with olive oil, salt and pepper. Most of the time, that's all the seasoning they'll need. -
Parboil hard veggies. Hard items such as potatoes and carrots require boiling first: otherwise, they'll burn on the outside before they can cook on the inside. Boil them until tender, then pop them on the grill. -
Watch for hotspots. A grill's heat can be variable, and you may notice things cook more quickly in certain areas. Take note of those hotspots and rotate the veggies so they cook evenly. -
Blacken just enough. The best flavor comes from just just-blackened veg, where you get beautiful grill marks. Don't remove your veggies too soon, or you'll end up with flavor and texture that's barely better than boiled!  | Recipes | Grilled Eggplant ParmThis recipe trades the breading, frying and baking in the traditional Italian classic for a simple grill. The smoky flavor infused into hearty tomato sauce and gooey cheese makes this eggplant stack irresistible — and quicker, too. Serve with a side of pasta, a hearty whole grain such as farro or marinated bean salad. The tomato sauce can be refrigerated for up to 5 days. The dish is best eaten the day it's made, but leftovers can be refrigerated for up to 2 days. Suggested side: grilled romaine. Cut romaine hearts in half lengthwise, drizzle with olive oil and balsamic vinegar and season with kosher salt and pepper. Place the romaine hearts on the grill and grill for about 3 minutes on each side, until slightly charred. Remove and serve with grated Parmesan cheese. For easy printing and scaling, view this recipe at washingtonpost.com/recipes. Ingredients2 servings
Prep time: 10 minutes. Cook time: 20 minutes. 1 cup canned crushed fire-roasted tomatoes*
1/2 teaspoon balsamic vinegar
1/4 teaspoon granulated garlic (a.k.a. garlic powder)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
2 medium eggplants, cut crosswise into six 3/4-inch rounds
Freshly ground black pepper
1/2 cup shredded Parmigiano-Reggiano cheese
2 ounces fresh mozzarella cheese, torn into small chunks (or 1/4 cup shredded)
4 fresh basil leaves, torn StepsPrepare your grill for medium-high direct heat (375 to 400 degrees). Start with the quick marinara, a seriously good sauce you can make in a few minutes. Stir together the canned tomatoes, balsamic vinegar, garlic powder, dried basil, dried oregano and 1/4 teaspoon of the salt in a medium bowl. Use the oil to brush each side of the eggplant slices, then season with the remaining 1/4 teaspoon salt and a generous amount of freshly ground black pepper. Head out to your grill, with your trusty tomato sauce at your side (grab the cheeses, too). Place the eggplant directly on the grill grates and close the lid. Cook on each side for 5 to 7 minutes, until lightly browned and tender. Now here's the fun part: Keep the eggplant slices on the grill. Starting with the largest two eggplant slices, spread a spoonful of sauce and a modest sprinkling of Parm onto the top of the slice. Carefully stack another slice of eggplant on top and repeat: spread sauce and sprinkle cheese. Repeat again for a third layer of eggplant, sauce and Parm, then add the torn mozzarella cheese to the very top. And there you go! You've created two very elegant eggplant stacks. Close the lid and cook for 3 to 4 more minutes, until the cheeses have melted. Carefully transfer the eggplant stacks to plates and serve warm, topped with torn basil. *You'll use the remainder of a 15-ounce can in the portobello burger recipe. Nutritional facts (per serving): Calories: 470; Protein: 21 g; Carbohydrates: 42 g; Fat: 27 g; Saturated Fat: 9 g; Cholesterol: 35 mg; Sodium: 1130 mg; Fiber: 19 g; Sugar: 24 g. BBQ Pineapple Grilled Portobello BurgerThis gigantic, plant-powered, messy burger is all about the grill. It layers a meaty portobello painted with homemade barbecue sauce and juicy grilled pineapple rings, and tops it off with smoky mashed avocado. The flavors and textures make for one seriously satisfying plant-based burger. A slice of melted cheese would be an apt addition, and you could serve this with a veggie-protein filled side such as a bean or grain salad. The recipe easily doubles or triples to serve a crowd. Want to add extra protein? Adding a little bacon to this plant-based burger is heavenly. The burgers are best served freshly made, but leftovers can be refrigerated for up to 2 days. The grilled avocado won't hold well; if you plan to eat leftovers, use a fresh avocado or guacamole instead. Suggested side: grilled corn. Place shucked corn on the grill and cook until it begins to blacken, 4 to 5 minutes, then turn. Continue cooking, turning until all sides are blackened, about an additional 10 minutes. Remove from the grill and season with salt and pepper. For easy printing and scaling, view this recipe at washingtonpost.com/recipes. Ingredients2 servings
Prep time: 5 minutes. Cook time: 20 minutes. For the sauce
1/3 cup canned crushed fire-roasted tomatoes*
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
1 tablespoon regular soy sauce
1/2 teaspoon Spanish smoked paprika (pimenton)
1/2 teaspoon chili powder For the burgers
2 large portobello mushroom caps
1 teaspoon extra-virgin olive oil, plus more for drizzling
1 teaspoon balsamic vinegar
1 teaspoon regular soy sauce
Several pinches kosher salt
1/2 small red onion, sliced into 1-inch wide slices
1 ripe avocado, cut in half and pitted (unpeeled)
2 1/2-inch rings of pineapple, cut from 1 small ripe pineapple
2 best-quality burger buns StepsPrepare your grill for medium-high direct and indirect heat (375 to 400 degrees). Start with the homemade barbecue sauce. Combine the crushed tomatoes, maple syrup, balsamic vinegar, soy sauce, smoked paprika and chili powder in a small saucepan; cook over low heat so the mixture is just barely bubbling, for 4 to 5 minutes, until slightly thickened. Let cool; this makes about ¼ cup. (If you'd like to have extra, double or triple the quantities; the barbecue sauce lasts for about 1 week in the refrigerator.) Now, on to those portobellos. Cut away the tough stems from the portobello caps, as needed; brush any dirt from the gills. With the gill sides up, drizzle the "burgers" with the olive oil, balsamic vinegar and soy sauce and season lightly with kosher salt. Drizzle the sliced red onion with a tiny bit of olive oil, using your hands to coat it before seasoning it with salt. Season the cut sides of the avocado halves lightly with kosher salt and lightly drizzle with olive oil. Pile your portobellos, pineapple rings, onion and avocado onto a baking sheet and head out to the grill. Grill the vegetables with the lid closed so that they all finish at once (start with the mushrooms and add the other veggies closer to the end): Place the mushrooms on the grill with the gill sides up. Grill until tender and juicy, about 12 minutes, tipping the mushrooms occasionally to drain excess juices. Flip and grill 2 minutes on the other side. Grill the red onion slices and pineapple for 6 to 8 minutes total, flipping once, until grill marks form. Grill the avocado halves, cut sides down, for 4 to 6 minutes total, until grill marks form. Over indirect heat, grill the buns flat sides down for about 2 minutes, until toasted. To serve, place the portobello caps on the bottom buns, then brush them with the barbecue sauce. Top with a pineapple ring and red onion slices. Scoop out the avocado and mash some on top of each burger stack, then season the avocado with salt. Top with the remaining bun halves and serve warm. Embrace the messy eating! Serve with a side of extra napkins. *You'll use the remainder of a 15-ounce can in the Grilled Eggplant Parm recipe. Nutritional facts (per serving): Calories: 390; Protein: 10 g; Carbohydrates: 58 g; Fat: 16 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 1120 mg; Fiber: 11 g; Sugar: 24 g. Giveaway!We're giving out Voraciously tote bags to three Plant Powered readers. Will it be you? Make sure you're tagging your Voraciously Plant Powered newsletter dish photos on Instagram with #eatvoraciously for a chance to win one. Next week: A great homemade sauce can take an ordinary dish and turn it into something special. We'll give you two flavor-packed sauces you'll want to spoon over everything. Have a question? Email us at voraciously@washpost.com. Message @eatvoraciously on Instagram. Sonja and Alex Overhiser are authors of the cookbook "Pretty Simple Cooking" and bloggers at the recipe website A Couple Cooks. Find them at @acouplecooks on Instagram and Twitter. | 
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