Mother said you shouldn't play with your food.
Thank goodness J.M. Hirsch, Associated Press food editor, and Joe Yonan, cookbook author and food and travel editor of the Washington Post, didn't listen.
Both are fearless when it comes to experimenting with cooking vegetables. Hirsch recently wrote about how he has finally embraced the indoor grill pan, especially when making Grilled Chickpea Salad With Red Onion and Sourdough. Think about it: Those little chickpeas would be falling through the grate on an outdoor grill. The indoor grill pan is perfect for this recipe.
Yonan, author of Eat Your Vegetables: Bold Recipes for the Single Cook (Ten Speed Press, 2013), has a little turducken-style fun with Peppers Stuffed With Tomatoes and Brussels Sprouts. The sauce is powered by tahini and Greek yogurt, among other flavors.
Yonan is a fan of Sesame-Crusted Feta With Honey-Roasted Carrots, a recipe from chef Anthony Chittum at Iron Gate in Washington, D.C. There, the chef serves it as an appetizer paired with seasonal root vegetables. It certainly seems like it could be the star of a vegetarian meal.