Recipe(tried): Veggie Menu from the Grill - Grilled Caribbean Portobello Mushroom Caps, Green Chili and Roasted Red Pepper Smashed Taters, Maple Glazed Winter Squash

Hot, hot, hot here in AZ, so a vegetarian menu from the grill was just the ticket last night. While the mushroom caps marinated I steamed the taters and baked the squash. While the mushroom caps grilled I smashed the taters and glazed the squash.The leftover smashed taters made amazing griddle tater cakes this morning with the addition of some flour and an egg.

Menu:
GRILLED CARIBBEAN PORTOBELLO MUSHROOM CAPS
GREEN CHILI & ROASTED RED PEPPER SMASHED TATERS
MAPLE GLAZED WINTER SQUASH

GRILLED CARIBBEAN PORTOBELLO MUSHROOM CAPS
1 package McCormick Grill Mates Spicy Caribbean Marinade
1/3 cup water
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
Portobello mushroom caps (enough for 1 per person)

(Since I only made 2 mushroom caps I used a recipe of marinade as we find it a bit too salty if I use the whole recipe)
Combine contents of marinade package with water, oil and vinegar. Mix well. Pour over mushrrom caps, turning to coat well. Let sit in marinade 15-30 minutes.

GREEN CHILI & ROASTED RED PEPPER SMASHED TATERS
Large baker potatoes, enough for 2 per person
Canned green chilies
cup to 1 cup roasted red bell peppers, pureed (homemade or purchased prepared, if using purchased prepared stored in oil, rinse before using)
cream cheese
butter
plain yogurt or sour cream
salt & pepper to taste
(I am not giving the amounts for the cream cheese, butter & yogurt or sour cream as it depends of the water content of your steamed taters. Just add enough to achieve the consistency you desire)
Peel, quarter and steam taters over boiling water. (We have a burner attachment next to the grill area of our gas grill, so I can steam the taters outside & leave the house nice and cool) When taters are fork-tender, mash them with green chilies, roasted red pepper puree, cream cheese, butter , yogurt and salt and pepper.

MAPLE GLAZED WINTER SQUASH

1 medium winter squash
1/3 cup maple syrup
Cut squash in half, remove seeds and membrane & cut into serving-size pieces. Place pieces in a baking dish that has been sprayed with non-stick cooking spray. Add about " water to pan. Place pan over indirect heat on gas grill set to med/high heat for 45 minutes to 1 hour or until fork-tender. Drizzle with maple syrup and return to grill (still over indirect heat) for about 15 minutes more or until glazed.

PRESENTATION:
Slice mushroom caps. Pile a serving of smashed taters on one side of each plate. Lean mushroom slices to equal cap on each pile of taters. Add a serving of glazed squash to each plate. Serve with additional butter and yogurt or sour cream.