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

Sara Haines Isn’t Afraid to Talk About “Embarrassing” Topics on …

Sara Haines Jokes About the “Struggle” of Juggling 3 Kids + Husb…

Awesome Deals From MorningSave: 4-Piece Makeup Set, Cordless Vac…

How to Make BLT Burgers with Blue Sauce | Rachael Ray

Run-DMC's Darryl McDaniels Helps Foster Children After Finding O…

Go Inside Clinton Kelly's Retro Cozy Connecticut Home With Skyli…

How to Make Chicken and Parmesan Dumplings | Clinton Kelly

How to Make Greek-Style Chili with Pita Chips | Rachael Ray

How to Make Spiced Chicken, Rice, and Kale | Eat to Beat Your Di…

How to Make Air Fryer Chicken Wings with 3 Sauces: Honey Buffalo…

How to Make Focaccia di Recco with Stracchino Cheese and Sea Sal…

It IS Possible to Change Your Metabolism For Weight Loss—Doctor …

How Brown Fat Is Good For You + Can Burn The Bad Stuff Away

How to Make Chicken and Shrimp Penne, Chesapeake Bay Style | Rac…

How to Make a Celery Margarita Inspired by Cel-Ray Soda | John C…

Grand Slam Corndogs (For Breakfast!) + Former Yankee Nick Swisher

Foodie Dan Pashman Cooks Up a New Pasta Shape + Rach's Easy Sala…

Style Pro Stacy London + Rach's Bacon and Beef Chili

B-L-T Burger Night + "The View" Host Sara Haines
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)!