Vegetarian recipie for Fine Bordeaux?

[wdonovan]

Great thread. We're not veg-heads but we are Bordeauphiles (just made that up!) that eat vegs with other things (didn't want to say "meat" in an obviously antimeat thread). A porcini mushroom (bolete in Fr) makes me lose control much in the same way as hotdogs for Patty Duke. A great wild mushroom risotto will get my attention and guarantee I'll return to a restaurant to see some of their other offerings. Portabellos, ah yes, everyone knows them. The supermarkets have us to believe it's the only mushroom you'll ever need other than those pasty white ones in a can. I kind of got sick of them being served everywhere (and I mean everywhere). It almost seemed a proof of gourmethood (yup, made that up too) if you served portabello mushrooms. You didn't need much other great food. Just offering a thoughtlessly prepared portabello guaranteed your restaurant instant fame. But.... the treating of a mushroom like a steak, grilling it with marinade and peppers, that sounds yummy. Anyway, any other ideas? Can we keep this thread going a little longer? I'll throw in two grillable vegs that we've used. Zucchini and corn. The corn, soaked in it's husk, fur removed, grilled on the higher shelf in the bbq. Maybe not a Bordeaux pairing? Don't know. The zukes, quartered, basted with a little oil and sprinkled with creole seasoning, or any myriad of other "cooking dusts" can be great grilled. Who else?