This can be a grilling book dedicated to vegetables that eat like meat. The first of its kind, this cookbook features 60 recipes that star vegetables caramelized into succulence for satisfying, flavor-forward meals. Cauliflower “steaks,” broccoli burgers, and beets that slow-smoke like a brisket are just three of the meaty but meatless meals to base a perfect cookout around. More than 30 stunning images showcase the beauty and variety of these recipes, each and every of which includes instructions for charcoal and gas grilling in addition to the usage of a grill pan at the stovetop or under the broiler. For vegetarians, folks that love to grill, and any individual on the lookout for more creative how one can prepare vegetables, this handbook is destined to live beside the grill.