It's time to experiment with real kitchen creativity on that outdoor grill. Seasonal vegetables, prepared in the traditional simplicity of an All-American outdoor feast, can be enjoyed wholeheartedly by the vegetarian gourmet, who coaxes their delicate flavors with the crispness of an open fire.


While your flame is still dancing, combine the following ingredients, step-by-step, in a skillet:
1/3 cup safflower or other light oil 4 cloves minced garlic
1 medium onion
1 large eggplant, diced
4 cups cooked and pureed soybeans parsley
1½ teaspoons garlic salt
salt and pepper to taste
1 cup wheat germ

In the oil saute the garlic and chopped onions until lightly browned. Add the eggplant and cook until tender, then add the soybeans, parsley, garlic salt, salt and pepper. Remove from fire, and when cooled slightly, add the wheat germ and mash the mixture with a fork. Knead the entire contents, if necessary, and form patties. Grill for 5 minutes on each side and before removing from the heat, top each burger with Sweet & Sour Sauce.


1 cup catsup
3 tablespoons raisins
1/8 teaspoon clove powder
2 tablespoons honey
1 medium onion
3 tablespoons oil
2 tablespoons vinegar
black pepper to taste

Saute the chopped onion in the oil until barely tender. Add catsup, raisins, clove powder, honey, vinegar and black pepper.


(When selecting mushrooms you'll do better nutritionally to choose those that have their outer edges turned completely under, connecting to the stem.)
For each kebab use:
5 large mushrooms
4 cherry tomatoes 1 small quartered white onion
green pepper, cut into cubes

Skewer the vegetables starting and ending with mushrooms, and grill over flame until tender, basting with butter sauce (1 stick melted butter with 3 tablespoons tamari sauce) to keep from drying. Serve kebab with rice and 1 tablespoon tamari and butter sauce.


Now here's the winner (is it the dqg or the novelty of the toppings that makes these crazy things increasingly popular?):
3 8-inch carrots, halved lengthwise
2 tablespoons honey
stick butter
dash of salt
chopped onions

Combine butter, honey and dash of salt and baste the halved carrots over the open fire until tender. At the last minute, sprinkle with onion, then remove from flame and wrap in a whole wheat bun or toasted rye bread. Top with catsup, mustard and relish, and bite into a good excuse to keep your grill handy for seconds.