
A Top Chef Shares His Favorite Ways To Grill Vegetables At a Bar…

Jason Biggs On Hosting The New Game Show "Cherries Wild" + Rach'…

Rachael Shares Update On Muttville Senior Dog Rescue + February …

How To Make Italian Baked Eggplant with Parmesan (Melanzane di P…

"Superstore" Star Lauren Ash Opens Up About Series Coming to End…

Luxe Deals From Rue La La: Cashmere Pashmina, 18-Piece Towel Set…

Rach's Rotisserie Chicken & Egg Noodle Casserole + Michael Peña …

Board and Batten Wall Trend: How To DIY a Removable Board & Batt…

Freddie Prinze Jr. On Call From Brian Austin Green That Convince…

Home Renovation Ideas That Look Amazing But Are Totally Removabl…

How To Install Removable Sconce Light Fixture With Velcro (No Dr…

How To Make Sausage, Fennel, Lemon and Arugula Tagliatelle | Rac…

DIY Peel-and-Stick Dry-Erase Wall Calendar Demo | Home Office or…

Rachael's Eggplant Parm + Lauren Ash Dishes On The Final Season …

Freddie Prinze Jr. Talks Family Life With Sarah Michelle Gellar …

Rach's One-Pot French Onion Pasta + Matthew McConaughey Shares P…

How To Make Warm Artichoke and Spinach Bagels | Rachael Ray's Ba…

How To Make Blue Cream Cheese Bagels with Walnuts, Bacon + Rosem…

How To Make Dill Pickle Cream Cheese Bagels | Rachael Ray's Bage…

"Prodigal Son's" Lou Diamond Phillips On Directing Episode With …

The Italian Greyhound Cocktail | John Cusimano
BBQ is a summer staple for many families, but what about those family members who don't eat meat?
Well, when one such viewer came to "Top Chef" star Richard Blais for advice on meatless barbecue alternatives, he had plenty to say.
Q: My family loves barbecue during the summer, but I'm vegetarian. Any advice on what I can do?
A: "I am a big fan of throwing really whatever vegetable you love on the grill," Richard says.
As it turns out, you can grill pretty much any veggie — and while it's a basic concept, you can also get pretty creative with it.
Richard loves to blanch what he calls "horse carrots" then cook them on the grill — "the large carrots that no one buys at the market," he explains.
"I love carrots because they have this sort of meaty texture to them, and they'll hold up to all of those barbecue flavors," the chef explains, "and what you love about barbecue — it's not the meat — it's the flavor of the grill and the marinade."
You can do that with any vegetable, he continues, from eggplant to onions. If you're low on space, Richard suggests wrapping onions in foil and letting them cook on the side of the grill.
Want more ideas? Try Richard's Grilled Potato Rosemary Kebabs and check out our list of 4 surprising foods to grill this summer (including a recipe for Grilled Watermelon Pizza)!