This antipasto of grilled vegetables tastes like summer. This dish goes well with any meal or can be eaten as a light and healthy starter. Adding tangy balsamic vinegar to grilled vegetables that are smoked makes it a tasty treat for both vegans and non-vegans.

Ingredients: 1 large eggplant, sliced. 1 large zucchini, sliced. 1 large red bell pepper, sliced. 1 large yellow bell pepper, sliced. 1 cup cherry tomatoes. 1/4 cup balsamic vinegar. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat grill to medium-high heat. In a large bowl, toss eggplant, zucchini, bell peppers, and cherry tomatoes with balsamic vinegar, olive oil, salt, and pepper until well coated. Place the veggies on the grill and cook for 5-7 minutes per side, or until they are tender and have grill marks. Remove from grill and arrange on a platter. Garnish with fresh basil leaves. Serve warm or at room temperature.

Prep Time: 15 minutes

Cook Time: 15 minutes

Quinoa and black bean balls are tasty and healthy without any meat. It's great for a vegetarian meal or as a tasty starter.

Ingredients: 1 cup quinoa, cooked and cooled. 1 can 15 oz black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a food processor, combine black beans, breadcrumbs, onion, garlic, cumin, paprika, salt, and pepper. Pulse until well combined. Transfer the mixture to a bowl, add cooked quinoa, and mix thoroughly. Form the mixture into small balls, about 1 inch in diameter. In a large skillet, heat olive oil over medium heat. Add the quinoa balls to the skillet and cook until golden brown on all sides, about 5-7 minutes. Serve the quinoa meatless balls with your favorite dipping sauce or on a bed of greens.