Hot-for-summer cookouts: jump-start the season with this festive summer fare

Vegetarian Times, June, 2002 by Ken Haedrich

Summer is here, and thousands of people across the country are inviting their friends over, firing up the grill and taking their entertaining out-of-doors. And no wonder. Good food--grilled and searing in the open air--just smells and tastes better, and a gentle summer breeze and springy grass beneath your feet lend themselves like nothing else to relaxed entertaining. But just because your party is in your suburban back yard, the patio of your urban townhouse or even your 16th-floor terrace overlooking Central Park doesn't mean it can't be chic. No law says outdoor entertaining requires bug spray. Bermuda shorts and Brontosaurus burgers.

No matter how small your outdoor space may be, you can still--grill and all--offer your guests refined, sophisticated and festive fare that will surprise and delight. With a little imagination, your party around the grill can set appetites on fire.

Not even the most dedicated grillmaster wants to prepare a four-course meal over a hot grill, so to keep things simple, we've divided our cookout menu into two sections. The first half of the meal consists of two non-grilled courses--a cold fruit soup, to enjoy as a starter, followed by a potato frittata and asparagus salad--both of which you can make ahead and serve together. The second part involves the grilling. This is when you and your guests can sit back and converse while the vegetables and polenta grill. Finish the meal with the irresistible maple-grilled pineapple slices topped with luscious mascarpone cheese.

So liberate yourself from the indoors, and move the kitchen into the back yard--which is where it should be this time of year.