Summer is here, and it’s time to fire up the grill! While many people think that grilling is only for meat-lovers, we’re here to prove you wrong. Vegetarian options are just as delicious and satisfying, and with these 20 flavorful recipes, you’ll never miss the meat. From classic burgers to innovative skewers, salads, and more, our collection of vegetarian grill recipes has something for everyone.
Whether you’re a seasoned veggie enthusiast or just looking for some new ideas to spice up your summer cookouts, we’ve got you covered. Our recipe list includes crowd-pleasers like grilled portobello mushroom burgers with garlic aioli, smoky eggplant with tahini drizzle, and spicy halloumi skewers with peppers. And don’t even get us started on the salads – from zucchini and corn to avocado halves stuffed with black beans, there’s something for every taste bud.
Stay tuned for our next installment, where we’ll dive into each of these mouthwatering recipes and provide you with all the tips and tricks you need to make them a hit at your summer gatherings.
Grilled Portobello Mushroom Burgers with Garlic Aioli
Elevate your burger game with this savory and flavorful recipe featuring grilled portobello mushroom patties topped with a rich garlic aioli. Perfect for a summer evening or a quick weeknight dinner.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1/2 cup garlic aioli (see below)
– 4 hamburger buns
– Lettuce, tomato, cheese, and any other desired toppings
– Olive oil for grilling
Garlic Aioli:
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, brush both sides of the mushroom caps with olive oil and season with salt and pepper.
3. Grill the mushrooms for 4-5 minutes per side, or until tender and slightly charred.
4. Assemble burgers by spreading garlic aioli on the bottom bun, topping with a grilled mushroom cap, and adding desired toppings.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes (including grilling time)
Smoky Grilled Eggplant with Tahini Drizzle
This recipe combines the sweetness of grilled eggplant with the creamy richness of tahini, perfect for a summer evening.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of eggplant slices with olive oil and season with smoked paprika, salt, and pepper.
3. Grill eggplant for 3-4 minutes per side, or until tender and slightly charred.
4. Meanwhile, combine tahini, garlic, lemon juice, and salt in a small bowl.
5. To serve, place grilled eggplant slices on a platter and drizzle with tahini mixture.
Cooking Time: 12-15 minutes
Spicy Grilled Halloumi Skewers with Peppers
Elevate your summer barbecues with these flavorful and visually appealing skewers that combine the creamy richness of halloumi cheese, the sweetness of peppers, and a kick of heat from chili flakes.
Ingredients:
– 12 oz halloumi cheese, cut into 1-inch cubes
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 1/4 cup olive oil
– 1 tsp smoked paprika
– 1/2 tsp chili flakes
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Thread halloumi, peppers, and a sprinkle of smoked paprika onto skewers, leaving a small space between each piece.
3. Drizzle olive oil over the skewers and sprinkle with chili flakes, salt, and pepper.
4. Grill for 8-10 minutes, turning occasionally, until cheese is golden brown and peppers are tender.
5. Garnish with fresh parsley or cilantro. Serve warm.
Cooking Time: 8-10 minutes
Grilled Zucchini and Corn Salad with Lime Dressing
Brighten up your summer salads with this refreshing and flavorful recipe! Grilled zucchini and corn add a smoky depth, while lime juice and zest bring a burst of citrusy brightness.
Ingredients:
– 2 medium zucchinis
– 1 cup corn kernels (fresh or frozen)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon lime zest
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush zucchinis with olive oil and season with salt, pepper, and garlic. Grill for 3-4 minutes per side, or until tender and slightly charred.
3. In a large bowl, combine grilled zucchini, corn kernels, lime juice, and lime zest. Toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
BBQ Grilled Tofu Steaks with Pineapple Salsa
Elevate your vegan BBQ game with this mouthwatering recipe that combines the smokiness of grilled tofu with the tangy sweetness of pineapple salsa.
Ingredients:
For the tofu steaks:
– 1 block extra-firm tofu, drained and cut into 4 slices
– 1/4 cup BBQ sauce (vegan)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– Salt and pepper to taste
For the pineapple salsa:
– 1 ripe pineapple, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a shallow dish, whisk together BBQ sauce, olive oil, smoked paprika, salt, and pepper.
3. Add tofu slices and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Grill tofu steaks for 3-4 minutes per side or until nicely charred.
5. Meanwhile, combine pineapple salsa ingredients in a bowl.
6. Serve grilled tofu steaks with warm pineapple salsa spooned over the top.
Cooking Time: 15-20 minutes
Grilled Stuffed Bell Peppers with Quinoa and Feta
Elevate your dinner game with this flavorful and nutritious recipe that combines the sweetness of bell peppers with the tanginess of feta cheese. This dish is perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 4 bell peppers, any color
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Cook quinoa according to package instructions using 2 cups of water or broth. Set aside.
3. Cut off the tops of the bell peppers, removing seeds and membranes. Place them in a baking dish.
4. In a bowl, mix cooked quinoa with feta cheese, salt, and pepper.
5. Stuff each bell pepper with the quinoa mixture, filling to the top.
6. Drizzle olive oil over the bell peppers and place on the grill for 10-12 minutes per side, or until tender.
7. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 20-24 minutes
Charred Cauliflower Steaks with Chimichurri Sauce
Charred Cauliflower Steaks with Chimichurri Sauce Recipe
Transform humble cauliflower into a show-stopping vegetarian main course. This recipe showcases the versatility of cauliflower, paired with a tangy and herby Argentinean-inspired sauce.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped oregano
– 2 cloves garlic, minced
– 2 tablespoons red wine vinegar
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove leaves and stem.
3. Cut into 1-inch thick slices, creating “steaks.”
4. Place cauliflower steaks on a baking sheet lined with parchment paper.
5. Drizzle with olive oil, season with salt and pepper, and toss to coat.
6. Roast in the preheated oven for 15-20 minutes, or until charred and tender.
7. Meanwhile, combine parsley, oregano, garlic, red wine vinegar, and lemon juice in a bowl.
8. Serve roasted cauliflower steaks with chimichurri sauce spooned over.
Cooking Time: 15-20 minutes
Grilled Sweet Potato Wedges with Smoked Paprika
Elevate your snack game with these crispy, smoky sweet potato wedges! This recipe is a perfect combination of natural sweetness and bold flavor.
Ingredients:
– 2 large sweet potatoes
– 2 tbsp olive oil
– 1 tsp smoked paprika
– Salt, to taste
– Pepper, to taste
Instructions:
1. Preheat your grill to medium-high heat.
2. Cut the sweet potatoes into wedges, about 1/2 inch thick.
3. In a bowl, toss the sweet potato wedges with olive oil, smoked paprika, salt, and pepper until evenly coated.
4. Grill the sweet potato wedges for 5-7 minutes per side, or until crispy and caramelized.
5. Remove from heat and serve hot.
Cooking Time: 10-14 minutes
Jerk-Spiced Grilled Plantains with Coconut Yogurt
Get ready to elevate your snack game with this sweet and savory fusion of Caribbean flavors! These crispy-grilled plantains are smothered in a spicy jerk seasoning, then served with a refreshing dollop of coconut yogurt.
Ingredients:
– 2 ripe plantains
– 1/4 cup jerk seasoning
– 2 tbsp olive oil
– 1/4 cup coconut yogurt
– Salt to taste
– Fresh cilantro leaves (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Slice plantains into 1-inch rounds, removing any strings.
3. In a small bowl, mix together jerk seasoning and olive oil.
4. Brush both sides of the plantain slices with the jerk mixture.
5. Grill plantains for 2-3 minutes per side, or until caramelized and slightly charred.
6. Serve immediately with coconut yogurt and a sprinkle of salt to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Grilled Asparagus with Lemon and Parmesan
This recipe brings out the natural sweetness of asparagus by grilling it to perfection, then elevates its flavor with a squeeze of lemon juice and a sprinkle of parmesan cheese. Perfect for springtime gatherings or everyday meals.
Ingredients:
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 2 lemons, juiced (about 2 tablespoons)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of the asparagus with olive oil and season with salt and pepper.
3. Grill the asparagus for 4-5 minutes per side, or until tender and slightly charred.
4. Remove from heat and squeeze lemon juice over the asparagus.
5. Sprinkle Parmesan cheese over the top and serve immediately.
Cooking Time: 10-12 minutes
Veggie Kebabs with Tofu and Cherry Tomatoes
A colorful and flavorful vegetarian kebab recipe that combines the creaminess of tofu with the sweetness of cherry tomatoes.
Ingredients:
– 1 block firm tofu, cut into 1-inch cubes
– 1 cup mixed vegetables (bell peppers, onions, mushrooms, zucchini)
– 1 pint cherry tomatoes, halved
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: your favorite seasonings or herbs
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread tofu, mixed vegetables, and cherry tomatoes onto skewers, leaving a small space between each piece.
3. Brush kebabs with olive oil and season with salt, pepper, and lemon juice.
4. Grill kebabs for 8-10 minutes, turning occasionally, until tofu is golden brown and vegetables are tender.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 8-10 minutes
Grilled Avocado Halves Stuffed with Black Beans
A flavorful and nutritious twist on traditional guacamole, this recipe combines the creaminess of grilled avocado with the savory flavor of black beans. Perfect as a snack or side dish for your next gathering.
Ingredients:
– 4 ripe avocados
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 lime, juiced
– Salt and pepper to taste
– Optional: chopped cilantro, diced tomatoes, or crumbled queso fresco for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Cut avocado in half and remove pit. Brush both sides with olive oil and season with salt and pepper.
3. Grill avocado halves for 2-3 minutes per side, until slightly charred and tender.
4. While avocados are grilling, mix black beans with lime juice and a pinch of salt and pepper.
5. Once avocados are cooked, fill each half with about 1/4 cup black bean mixture.
6. Serve immediately, garnished with your choice of toppings (if using).
Cooking Time: 10-12 minutes
Fire-Roasted Grilled Corn on the Cob with Chili Lime Butter
Fire-Roasted Grilled Corn on the Cob with Chili Lime Butter Recipe
Summary: This recipe combines the sweetness of grilled corn with a spicy and tangy chili lime butter, perfect for summer gatherings or as a side dish.
Ingredients:
– 4-6 ears of corn, husked and silked
– 1/2 cup unsalted butter, softened
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon chili powder
– 1/4 teaspoon cumin
– Salt and pepper to taste
– Optional: cotija cheese or crumbled bacon for topping
Instructions:
1. Preheat grill to medium-high heat.
2. Brush corn with olive oil, season with salt and pepper.
3. Grill corn for 10-12 minutes, turning every 3-4 minutes, until lightly charred.
4. Meanwhile, mix butter, lime juice, chili powder, and cumin in a bowl.
5. Slather chili lime butter on grilled corn during the last minute of grilling.
6. Serve hot, topped with cotija cheese or crumbled bacon if desired.
Cooking Time: 12-15 minutes
Grilled Romaine Lettuce with Balsamic Glaze
Elevate your salad game with this simple yet impressive recipe that adds a smoky twist to classic romaine lettuce. This grilled and glazed version is perfect for a quick weeknight dinner or as an impressive side dish for a special occasion.
Ingredients:
– 4-6 heads of romaine lettuce
– 1/2 cup balsamic glaze (homemade or store-bought)
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Rinse the romaine lettuce leaves and pat dry with a paper towel.
3. Brush both sides of the lettuce leaves with olive oil and season with salt and pepper.
4. Grill the lettuce for 30-45 seconds per side, or until slightly charred and tender.
5. In a small bowl, whisk together balsamic glaze and 1 tablespoon water to thin out the glaze.
6. Brush the grilled lettuce leaves with the balsamic glaze.
7. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Mediterranean Grilled Feta and Watermelon Salad
Experience the refreshing flavors of the Mediterranean with this vibrant salad featuring grilled feta cheese, sweet watermelon, and a hint of mint. Perfect for warm weather gatherings or as a light lunch.
Ingredients:
– 1 block of feta cheese
– 2 cups cubed seedless watermelon (about 1 small melon)
– 1/4 cup fresh mint leaves, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of the feta cheese with olive oil and season with salt and pepper.
3. Grill the feta for 2-3 minutes per side, until lightly charred.
4. Meanwhile, chop the watermelon into small cubes.
5. In a large bowl, combine the grilled feta, watermelon, and chopped mint.
6. Toss gently to combine, then season with salt and pepper to taste.
Cooking Time: 10-12 minutes (including grilling time)
Grilled Butternut Squash with Maple Glaze
Grilled Butternut Squash with Maple Glaze Recipe
Sweet and savory, this grilled butternut squash recipe is perfect for a fall evening dinner or as a side dish for your next gathering.
Ingredients:
– 2 medium-sized butternut squashes (about 2 lbs)
– 1/4 cup pure maple syrup
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– Salt and pepper, to taste
– 2 tbsp unsalted butter, melted
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. In a small bowl, whisk together maple syrup, brown sugar, cinnamon, salt, and pepper.
4. Brush the glaze all over the squash, making sure to get it into the crevices.
5. Place the squash on the grill, cut side up, and cook for 20-25 minutes or until caramelized and tender.
6. Baste with melted butter every 10 minutes during cooking time.
7. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Spiced Grilled Carrots with Yogurt Dip
Elevate your snack game with this sweet and savory recipe that combines the natural sweetness of carrots with a hint of spice. Perfect for a quick and easy appetizer or side dish.
Ingredients:
– 4 large carrots, peeled and sliced into 1/2-inch thick rounds
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup plain yogurt
– 1 tsp honey
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper. Add carrot slices and toss to coat.
3. Grill carrots for 5-7 minutes per side, or until tender and slightly charred.
4. Meanwhile, mix yogurt and honey in a small bowl. Refrigerate until ready to serve.
5. Serve grilled carrots with yogurt dip and garnish with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Grilled Pesto-Stuffed Tomatoes
Add a burst of flavor to your summer gatherings with this simple yet impressive recipe. Fresh tomatoes are filled with a savory pesto mixture and grilled to perfection, making them the perfect side dish or appetizer.
Ingredients:
– 4 large tomatoes
– 1/2 cup pesto sauce
– 1/4 cup freshly grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together pesto sauce, Parmesan cheese, garlic, salt, and pepper.
4. Stuff each tomato with the pesto mixture, dividing it evenly among the four tomatoes.
5. Place the stuffed tomatoes on the grill and cook for 10-12 minutes, or until they’re tender and lightly charred.
6. Remove from heat and garnish with chopped basil leaves, if desired.
Cooking Time: 10-12 minutes
Teriyaki Grilled Pineapple with Coconut Flakes
Elevate your grilling game with this unique and delicious recipe that combines the flavors of teriyaki sauce, coconut flakes, and grilled pineapple. This sweet and savory treat is perfect for a summer BBQ or as a healthy dessert option.
Ingredients:
– 1 ripe pineapple, cut into 1-inch wedges
– 1/4 cup teriyaki sauce
– 2 tablespoons brown sugar
– 1 tablespoon coconut oil
– 1/4 cup shredded coconut flakes
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together teriyaki sauce and brown sugar.
3. Brush the mixture evenly onto both sides of the pineapple wedges.
4. Grill the pineapple for 2-3 minutes per side, or until caramelized and slightly charred.
5. Remove from grill and brush with coconut oil.
6. Sprinkle shredded coconut flakes over the top of each wedge.
7. Season with salt and pepper to taste.
8. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Grilled Ratatouille Skewers with Herbed Oil
Experience the flavors of Provence on a skewer! This recipe combines tender vegetables, creamy ratatouille, and fragrant herbs for a deliciously easy appetizer or snack.
Ingredients:
– 1 cup ratatouille (homemade or store-bought)
– 1/2 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes, onions)
– 10-12 bamboo skewers
– Herbed oil (see below for recipe)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Alternate vegetables on each skewer, leaving a small space between each piece.
3. Brush ratatouille over the vegetables, making sure they’re well coated.
4. Place skewers on the grill and cook for 8-10 minutes, turning occasionally.
5. Drizzle with herbed oil and sprinkle with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Herbed Oil:
– 1/2 cup olive oil
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
Combine ingredients in a small bowl and stir to combine. Use immediately or store in an airtight container for up to 1 week.
Summary
Summer has arrived, and it’s time to fire up the grill! This collection of 20 flavorful vegetarian recipes will keep you grilling all season long. From classic portobello mushroom burgers to innovative dishes like grilled avocado halves stuffed with black beans, there’s something for every taste bud. Discover new ways to enjoy your favorite vegetables, such as smoky grilled eggplant or charred cauliflower steaks. Plus, don’t miss out on the sweet treats, like teriyaki grilled pineapple with coconut flakes. Whether you’re a seasoned chef or just starting to grill, these recipes are sure to inspire a summer of delicious meals.
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