Summer has arrived, and it’s time to fire up the grill! There’s nothing like the smell of sizzling vegetables and savory flavors wafting from the backyard. But what if you’re a vegetarian? Don’t worry, we’ve got you covered. In this article, we’ll be sharing 20 flavorful vegetarian grill recipes that are perfect for hot summer days.
From classic combinations to innovative twists, our list features a wide range of delicious options to suit any taste or dietary preference. Whether you’re a fan of mushrooms, eggplant, or sweet potatoes, there’s something on this list for everyone. So grab your apron, fire up the grill, and get ready to savor the flavors of summer!
Grilled Portobello Mushroom Burgers with Garlic Aioli
Grilled Portobello Mushroom Burgers with Garlic Aioli: A flavorful vegetarian twist on the classic burger, featuring meaty portobello mushrooms and creamy garlic aioli.
Ingredients:
– 4 large portobello mushrooms, stems removed and caps sliced into “burger” patties
– 2 cloves of garlic, minced
– 1/4 cup mayonnaise
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon Dijon mustard
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, cheese, and other toppings (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together minced garlic, mayonnaise, lemon juice, and Dijon mustard.
3. Brush both sides of the mushroom patties with olive oil and season with salt and pepper.
4. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
5. Assemble burgers on buns with aioli, lettuce, tomato, cheese, and other toppings (if using).
6. Serve immediately and enjoy!
Cooking Time: 12-15 minutes
Smoky Grilled Eggplant with Tahini Drizzle
Elevate your eggplant game with this flavorful recipe that combines the deep smokiness of grilled eggplant with the creamy richness of tahini. This dish is perfect for a quick and impressive appetizer or side.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– Salt and pepper to taste
– 1/2 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1/4 cup water
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, smoked paprika, salt, and pepper.
3. Brush the mixture evenly onto both sides of the eggplant slices.
4. Grill the eggplant for 3-4 minutes per side, or until tender and slightly charred.
5. In a blender or food processor, combine tahini, garlic, lemon juice, and water. Blend until smooth.
6. Serve the grilled eggplant with a drizzle of the tahini sauce.
Cooking Time: 15-20 minutes
Spicy Grilled Halloumi Skewers with Lemon Herb Marinade
Elevate your grilled cheese game with these flavorful and easy-to-make Spicy Grilled Halloumi Skewers, marinated in a refreshing lemon herb blend.
Ingredients:
– 1 block halloumi cheese, cut into 1-inch cubes
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and black pepper, to taste
– 10-12 bamboo skewers
Instructions:
1. In a large bowl, whisk together lemon juice, garlic, olive oil, oregano, and cayenne pepper.
2. Add the halloumi cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Thread 2-3 marinated halloumi cubes onto each skewer, leaving a small gap between each piece.
4. Grill skewers for 5-7 minutes per side, or until the cheese is golden brown and slightly charred.
5. Remove from heat and season with salt and black pepper to taste.
Cooking Time: 10-14 minutes
Grilled Zucchini and Corn Salad with Feta
This refreshing summer salad combines the sweetness of grilled zucchini and corn with the tanginess of crumbled feta cheese, perfect for a light and flavorful meal.
Ingredients:
– 2 medium zucchinis
– 1 cup corn kernels (fresh or frozen)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– Fresh parsley, chopped (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.
3. Meanwhile, cook corn kernels according to package instructions.
4. In a large bowl, combine grilled zucchini, cooked corn, and crumbled feta cheese.
5. Toss gently to combine.
6. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
BBQ Grilled Tofu Steaks with Pineapple Salsa
Experience the sweet and smoky fusion of BBQ grilled tofu steaks paired with a tangy pineapple salsa. This plant-based twist on traditional BBQ is perfect for a summer dinner or picnic.
Ingredients:
– 1 block firm tofu, drained and cut into 1-inch thick “steaks”
– 1/4 cup BBQ sauce
– 2 tablespoons olive oil
– 1/4 cup chopped fresh pineapple
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of tofu steaks with olive oil and season with salt and pepper.
3. Grill tofu for 4-5 minutes per side, or until golden brown and crispy.
4. Meanwhile, combine pineapple, red onion, jalapeño, and BBQ sauce in a bowl.
5. Serve grilled tofu steaks with pineapple salsa spooned over the top. Garnish with cilantro leaves if desired.
Cooking Time: 10-12 minutes
Grilled Stuffed Bell Peppers with Quinoa and Black Beans
This recipe combines the sweetness of bell peppers with the nutty flavor of quinoa, the creaminess of black beans, and a hint of spice. Perfect as a main dish or as a healthy snack.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/2 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese for topping
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the tops off the bell peppers, removing seeds and membranes.
3. In a bowl, mix cooked quinoa, black beans, onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers and place on the grill.
6. Cook for 20-25 minutes or until the peppers are tender.
7. Serve warm, topped with shredded cheese if desired.
Cooking Time: 20-25 minutes
Charred Cauliflower Steaks with Chimichurri Sauce
Elevate your vegetable game with this flavorful and easy-to-make dish, perfect for a quick weeknight dinner or a colorful side dish. Charred cauliflower steaks are smothered in a zesty chimichurri sauce, adding a tangy kick to this vegetarian delight.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 tablespoons red wine vinegar
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the cauliflower into 1-inch thick slabs.
3. Brush both sides of each slab with olive oil and season with salt and pepper.
4. Roast in the oven for 20-25 minutes, or until tender and slightly charred.
5. Meanwhile, combine parsley, oregano, garlic, red wine vinegar, and lemon juice in a bowl to make the chimichurri sauce.
6. Serve the roasted cauliflower steaks with the chimichurri sauce spooned over top.
Cooking Time: 20-25 minutes
Grilled Sweet Potato Wedges with Avocado Lime Dip
Elevate your snack game with this easy-to-make recipe that combines the natural sweetness of sweet potatoes with the creamy freshness of avocado. Perfect for a quick gathering or as a healthy alternative to traditional potato chips.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– Salt, to taste
– 1 ripe avocado
– 1 lime, juiced
– 1 tablespoon freshly chopped cilantro (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut sweet potatoes into 8-10 wedges each. Brush with olive oil and season with salt.
3. Grill sweet potato wedges for 5-7 minutes per side, or until slightly charred and tender.
4. Meanwhile, mash avocado in a bowl with lime juice and chopped cilantro (if using).
5. Serve grilled sweet potato wedges with Avocado Lime Dip for a deliciously healthy snack.
Cooking Time: 15-20 minutes
Jerk-Spiced Grilled Plantains with Coconut Yogurt
Elevate your snack game with this flavorful and refreshing twist on traditional plantains. This Caribbean-inspired treat is perfect for a quick lunch or as a side dish to accompany your favorite grilled meats.
Ingredients:
– 2-3 ripe plantains
– 1/4 cup jerk seasoning
– 2 tbsp olive oil
– Salt, to taste
– Coconut yogurt (store-bought or homemade)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Slice the plantains into 1-inch thick rounds.
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. Place the plantain slices on the grill and cook for 2-3 minutes per side, or until caramelized and slightly charred.
6. Remove from heat and sprinkle with salt to taste.
7. Serve warm with a dollop of coconut yogurt and garnish with fresh cilantro leaves.
Cooking Time: 10-12 minutes
Grilled Asparagus with Lemon and Parmesan
Elevate your asparagus game with this simple yet flavorful recipe that combines the natural sweetness of grilled asparagus with the brightness of lemon and the salty richness of parmesan cheese.
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. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper. Add asparagus and toss to coat.
3. Grill asparagus for 8-10 minutes, turning occasionally, until tender and slightly charred.
4. Remove from grill and sprinkle with Parmesan cheese.
5. Serve immediately, garnished with additional lemon wedges if desired.
Cooking Time: 15-20 minutes
Mediterranean Grilled Veggie Wraps with Hummus
Elevate your lunch game with these flavorful wraps, packed with the tastes of the Mediterranean. Fresh vegetables, creamy hummus, and crispy pita bread come together in a delicious and healthy meal.
Ingredients:
– 4-6 pita breads
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 zucchini, sliced
– 1 cup cherry tomatoes, halved
– 1/2 cup hummus
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush vegetables with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender.
3. Warm pita breads by wrapping them in foil and heating in the oven at 350°F (175°C) for 5 minutes.
4. Spread hummus on each pita bread, then top with grilled vegetables and a sprinkle of parsley (if using).
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Grilled Pesto-Stuffed Tomatoes with Mozzarella
Elevate your summer gatherings with this flavorful and visually appealing side dish. Fresh tomatoes filled with a rich pesto mixture, melted mozzarella cheese, and grilled to perfection will be the star of any BBQ or potluck.
Ingredients:
– 4 large tomatoes
– 1/4 cup pesto sauce
– 8 oz fresh mozzarella cheese, sliced
– 2 tbsp olive oil
– 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 some of the insides to make room for the filling.
3. In a small bowl, mix together pesto sauce and olive oil.
4. Stuff each tomato with the pesto mixture, leaving a small border around the edges.
5. Place a slice of mozzarella cheese on top of each tomato.
6. Season with salt and pepper to taste.
7. Grill the tomatoes for 3-4 minutes per side, or until the cheese is melted and the tomatoes are tender.
8. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 12-15 minutes
Spicy Grilled Okra with Smoked Paprika
Elevate your summer grilling game with this flavorful and spicy okra recipe, featuring the deep smokiness of smoked paprika. Perfect as a side dish or added to tacos, salads, or wraps.
Ingredients:
– 1 pound fresh okra pods
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper.
3. Add okra pods to the bowl and toss to coat evenly with the spice mixture.
4. Grill okra for 2-3 minutes per side, or until slightly charred and tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 6-8 minutes
Grilled Veggie Kebabs with Balsamic Glaze
Elevate your outdoor cooking game with this flavorful and healthy recipe, perfect for a quick weeknight dinner or a summer barbecue. With a sweet and tangy balsamic glaze, these grilled veggie kebabs are sure to be a hit.
Ingredients:
– 1 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes, onions, mushrooms)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon balsamic vinegar
– 1 tablespoon honey
– Salt and pepper, to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. Thread vegetables onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together olive oil, garlic, balsamic vinegar, and honey.
4. Brush the glaze mixture evenly over the kebabs.
5. Season with salt and pepper to taste.
6. Grill kebabs for 8-10 minutes per side, or until vegetables are tender.
7. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 16-20 minutes
Garlic Butter Grilled Artichokes with Lemon Dip
Elevate your outdoor gatherings with this simple yet impressive recipe that combines the rich flavors of garlic and butter with the sweetness of grilled artichokes.
Ingredients:
– 4 large artichokes
– 1/2 cup (1 stick) unsalted butter, softened
– 3 cloves garlic, minced
– 1 lemon, juiced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
– Lemon Dip:
+ 1 cup mayonnaise
+ 1/4 cup freshly squeezed lemon juice
+ 1 tablespoon Dijon mustard
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter and garlic until well combined.
3. Brush the artichoke leaves with the garlic butter mixture.
4. Season with salt and pepper to taste.
5. Grill artichokes for 10-12 minutes on each side, or until tender and slightly charred.
6. Meanwhile, prepare Lemon Dip by whisking together mayonnaise, lemon juice, and Dijon mustard.
7. Serve grilled artichokes with Lemon Dip and garnish with chopped parsley if desired.
Cook Time: 20-24 minutes
Grilled Avocado Halves with Salsa Fresca
Grilled Avocado Halves with Salsa Fresca: A flavorful twist on traditional guacamole, this recipe adds a smoky char to ripe avocado halves and pairs them with a fresh, herby salsa.
Ingredients:
– 4 ripe avocados
– 1/2 cup freshly made salsa fresca (see below for ingredients)
– 1 lime, cut into wedges
– Salt, to taste
– Optional: red pepper flakes or diced jalapeño for added heat
Salsa Fresca:
– 1 cup diced fresh tomatoes (such as Roma or cherry tomatoes)
– 1/2 cup chopped cilantro
– 1/4 cup chopped onion
– 1 lime, juiced
– Salt and pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Cut avocados in half and remove pits.
3. Brush both sides of avocado halves with a little olive oil and season with salt.
4. Grill avocado halves for 30-45 seconds per side, or until slightly charred.
5. Warm salsa fresca by stirring in the lime juice just before serving.
6. Serve grilled avocado halves with warmed salsa fresca and a squeeze of lime.
Cooking Time: 2-3 minutes total (grilling time)
Maple-Glazed Grilled Carrots with Toasted Almonds
Elevate your grilled carrot game with this simple yet impressive recipe that combines the natural sweetness of carrots with a rich maple glaze and crunchy toasted almonds. Perfect as a side dish or added to salads, sandwiches, or wraps.
Ingredients:
– 4 large carrots, peeled and sliced into 1/2-inch thick rounds
– 1/4 cup pure maple syrup
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup toasted almonds (see note)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together maple syrup, olive oil, apple cider vinegar, salt, and black pepper.
3. Brush the glaze onto both sides of the carrot slices.
4. Grill carrots for 5-7 minutes per side, or until tender and slightly charred.
5. Remove from heat and sprinkle with toasted almonds.
6. Serve warm.
Note: Toast almonds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned.
Grilled Cabbage Steaks with Mustard Dressing
Elevate your outdoor cooking with this unique and flavorful recipe for grilled cabbage steaks, served with a tangy mustard dressing.
Ingredients:
– 1 large head of cabbage
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup whole-grain mustard
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat grill to medium-high heat.
2. Remove the tough outer leaves from the cabbage, then cut it into 1-inch thick steaks.
3. Brush both sides of the cabbage with olive oil and season with salt and pepper.
4. Grill the cabbage for 5-7 minutes per side, or until tender and slightly charred.
5. Meanwhile, whisk together mustard, vinegar, and honey in a small bowl.
6. Serve the grilled cabbage steaks with the mustard dressing spooned over the top.
Cooking Time: 15-20 minutes
Teriyaki Grilled Tofu and Pineapple Skewers
Sweet and savory Teriyaki Grilled Tofu and Pineapple Skewers are a perfect summer treat! This easy-to-make recipe combines the tender taste of grilled tofu with the natural sweetness of pineapple, all wrapped up in a tangy teriyaki sauce.
Ingredients:
• 1 block firm tofu, drained and cut into bite-sized cubes
• 1 cup pineapple chunks
• 1/4 cup Teriyaki sauce (homemade or store-bought)
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 10 bamboo skewers, soaked in water for 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together Teriyaki sauce, soy sauce, brown sugar, rice vinegar, and ginger until smooth.
3. Thread tofu and pineapple chunks onto each skewer, leaving a small space between each piece.
4. Brush the teriyaki glaze over both sides of the skewers.
5. Place skewers on the grill and cook for 8-10 minutes per side, or until tofu is golden brown and slightly charred.
6. Serve immediately, garnished with chopped green onions and sesame seeds if desired.
Cooking Time: 16-20 minutes
Grilled Ratatouille with Herbed Olive Oil
This recipe combines the classic flavors of ratatouille with the smoky sweetness of grilled vegetables, all elevated by a fragrant herbed olive oil. Perfect for a summer evening or as a side dish for your next BBQ.
Ingredients:
– 1 large eggplant, sliced into 1/2-inch thick rounds
– 1 large zucchini, sliced into 1/2-inch thick rounds
– 1 large red bell pepper, sliced into 1-inch pieces
– 2 cloves garlic, minced
– 1 cup chopped fresh tomatoes (or 1 can of diced tomatoes)
– 2 tbsp herbed olive oil (see below for recipe)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Herbed Olive Oil:
– 1/2 cup olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp chopped fresh thyme
Instructions:
1. Preheat grill to medium-high heat.
2. Brush eggplant and zucchini slices with herbed olive oil, then season with salt and pepper.
3. Grill vegetables for 3-4 minutes per side, or until tender and lightly charred.
4. In a large skillet, sauté garlic and bell pepper over medium heat until softened.
5. Add chopped tomatoes and cook until heated through.
6. Combine grilled vegetables and tomato mixture, tossing to combine.
7. Season with salt and pepper to taste, then garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Summary
Summer has arrived, and it’s time to fire up the grill! In this article, we’re sharing 20 mouthwatering vegetarian grill recipes that are perfect for the season. From classic veggie burgers to innovative skewers and salads, there’s something for every taste and dietary preference. Discover how to elevate your grilled portobello mushroom burgers with garlic aioli, or try our spicy grilled halloumi skewers with lemon herb marinade. Whether you’re a meat-lover-turned-vegetarian or just looking for some tasty plant-based inspiration, these recipes are sure to please.
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