Meal of the month: Vegetable "steaks"

Traditional American holiday meals often feature a large piece of meat: a roast, ham, or turkey. Maybe you don't want to break with tradition-but what if you, a family member, or a guest doesn't eat meat? Consider offering a vegetable "steak" with a flavorful topping or sauce to give vegans, vegetarians, and curious omnivores an alternative main dish.

Making vegetables the star of a meal is part of the "veg-centric" movement, which teaches people how to elevate everyday vegetables to creative entrees. The trend gives vegetables added flavor by grilling, caramelizing, or roasting them.

To make vegetable "steaks," cut thick slices of eggplant, winter squash, green or purple cabbage, broccoli, or cauliflower, or use whole portabella mushroom caps. Brush with olive oil and roast at 425° until tender (about 20 to 25 minutes). Or you can cook them in a heavy skillet on the stove. Flip halfway through cooking to brown both sides.

Top with crumbled feta or mozzarella cheese (or chopped nuts for those who don't eat dairy), along with minced fresh herbs. Or try one of these sauces from the Nutrition Source at Harvard's T.H. Chan School of Public Health:

• Spanish Romesco (https://health.harvard.edu/romesco)
• Walnut Pesto (https://health.harvard.edu/pesto).