Southwestern vegetarian grilling recipes

Alan Roettinger

June 29, 2012

5 Slides

Among summer’s joys, outdoor cooking over a fire surely ranks near the top. Something in our DNA resonates with the smell of charred food, harkening back to our Paleo cooking days.

In a healthy shift from a meat-centric diet to a vegetarian one, the grill shines as a wonderful tool to awaken our primal appetites.

In these Southwestern- and Latino-inspired recipes, fire-roasted squashes and peppers, lightly caramelized corn, meaty grilled mushrooms, and more imbue the dishes with beloved smoky flavor, while a traditional Spanish punch filled with organic fruit rounds out the feast.

About the Author(s)

Alan Roettinger


Alan Roettinger has been a private chef to the stars for over 28 years, and has authored two cookbooks, Omega-3 Cuisine (Books Alive, 2008) and Speed Vegan (Book Publishing, 2010). Visit him and preview his books at, or check out his blog at Vegan Ascent.

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