The James Beard Award-nominated guide to preparing delicious vegetarian recipes on the grill is back, featuring contemporary flavors and ingredients and the very latest in modern grilling trends.  The New Vegetarian Grill, a revised and updated edition of the classic book by Andrea Chesman, presents 250 healthy, flavorful recipes'¬ ;50 of which are brand new'¬ ;for vegetarians and grill aficionados alike.  The New Vegetarian Grill is filled with an incredible variety of vegetarian dishes designed for the grill, including appetizers and soups, fresh salads, sandwiches and burgers, tasty wraps, pizza and flatbreads, flame-kissed pasta, juicy kabobs, and grilled desserts. With Andrea'¬"s vegetable-grilling expertise, both newcomers to grilling and dedicated grill hands can create fast, easy vegetarian meals, from simple recipes for vegetables that do well on the grill to more elaborate fare suitable for any occasion. All are ideal for gas grills, charcoal grills, or even an open campfire. Favorites include Grilled Baby Bok Choy with Lemon-Soy Dressing; Brie, Cranberry, and Pistachio Quesadillas; Grilled Portobello Salad with Roquefort Dressing; Vegetarian Fajitas with Chipotle Sour Cream; White Pizza with Leeks and Peppers; Tandoori-Style Vegetable Kabobs; and Grilled Nectarines with Mascarpone Cream. Vegetarian grilling wouldn'¬"t be complete without marinades, glazes, pestos, and dipping sauces, and Andrea brings out the very best, including her Classic Vinaigrette, Chinese Soy-Black Bean Marinade and Dressing, Spicy Peanut Sauce, and more. An expanded introductory chapter features on current equipment options'¬ ;such as pellet grills, grill pans, built-in grills, and indoor grilling machines'¬ ;so that everyone can enjoy mouth-watering grilled vegetarian meals, with unique flavors enhanced by the essence of flame and smoke that only grilling can offer.