Paired with grilled meats, or combined on a meatless menu, these vegetarian-friendly grilling recipes can please any crowd.
On the streets of Mexico, people line up at vendor carts to buy giant ears of roasted corn dunked in rich crema Mexicana and
sprinkled with chili powder and lime juice. This savory treat provides a festive twist to the basic corn-on-the-cob. Crema
Mexicana is a sweet, heavy cream that ranges in flavor from tangy to mildly bland with a slightly stiff to thick consistency.
If you have difficulty finding it, use low-fat sour cream as a substitute.
View Recipe: Grilled Mexican Corn with Crema
This recipe is a nice twist on traditional grilled asparagus spears. Skewering groups of asparagus spears together makes them
easier to flip on the grill. Sesame seeds lend additional crunch and a sprinkling of color to the dark green spears. The secret
for cooking asparagus is simple: don’t overcook it. The slender shoots should turn out crisp and bright in color.
View Recipe: Asparagus Rafts
Black pepper and vanilla heighten the sweetness of the stone fruit. Make sure to clean the cooking grate thoroughly so that
no residue from previously grilled foods ruins the flavor of the fruit.
View Recipe: Grilled Stone Fruit Antipasto
Golden raisins in the rice pilaf are a sweet balance to the intense spices in the tandoori marinade. Both tofu’s subtle flavor
and tender texture merge well with a multitude of Western and Asian seasonings. The variety of flavors in this dish makes
it a healthy, instant classic.
View Recipe: Tandoori Tofu and Vegetable Kebabs
To prepare this appetizer indoors, broil the eggplant rounds until browned, and continue the recipe as instructed. White balsamic
vinegar offers the sweetness of regular balsamic but won’t discolor the salad. You can use regular balsamic vinegar if white
View Recipe: Grilled Eggplant with Caramelized Onion and Fennel
Because of the portobello’s firm texture, these burgers will please both vegetarians and nonvegetarians alike. Half of a roasted
bell pepper is stirred into mayonnaise for the sandwich spread. Use the leftover bell pepper as a pizza topping, or in a salad
or a pasta dish.
View Recipe: Portobello Burgers
Serve these highly flavored apple rings as a side with pork or chicken. (One serving size for this recipe is three apple slices,
but you can easily double the number of slices for even larger, guilt-free portions of this healthy dish.) We liked this recipe
with Granny Smiths. For a dessert version, use Pink Lady apples, and serve with low-fat ice cream.
View Recipe: Marinated Grilled Apples with Mint
You'll love this summer pizza from the very first bite. Fresh grilled veggies and refrigerated fresh pizza dough make this
recipe a winner.
View Recipe: Summer Grilled Vegetable Pizza
Grilling the vegetables brings unexpected smokiness to a familiar picnic staple.
View Recipe: Lemony Grilled Potato Salad
"When I was growing up in Mexico City, my parents would throw wonderful summer barbecues," says Chef Medina (Toloache, Yerba
Buena, Coppelia, New York City). "We would grill corn on the cob and mix in leftover beans from the weekend and make a delicious,
simple corn and bean salad." This Latin-accented three-bean and corn salad is studded with guacamole components: jalapeño,
cilantro, white onion, lime, and avocado.
View Recipe: Pinto, Black, and Red Bean Salad with Grilled Corn and Avocado
Grilling lettuce gives it a hint of smokiness and lends the leaves crisp-tender contrast. Toasted garlic bread stands in for
View Recipe: Grilled Caesar Salad
Look for caper berries near the olives in the supermarket; they should be next to the capers, but they're much bigger and
have a stem. In a pinch, substitute about a tablespoon of chopped capers. Japanese eggplants have thinner skins than typical
globe eggplants, so you can leave the peel on. The light purple color is pretty, too.
View Recipe: Grilled Caponata Salad with Grilled Flatbreads
Sometimes the simplest dishes are the best. Caramelize honey-coated figs on the grill to intensify the sweetness and top with
View Recipe: Caramelized Fresh Figs with Sweet Cream
Perfect for a backyard cookout with friends, just six ingredients make one delicious dessert in less than 10 minutes. Grilling
caramelizes the sugars in the fruit for a light treat that is delicious on its own or served with low-fat vanilla ice cream.
View Recipe: Rum-Spiked Grilled Pineapple with Toasted Coconut
Brush plantains (cooking bananas) with a mixture of butter and brown sugar and grill them until they are soft and tender.
View Recipe: Grilled Plantains
The sweet pineapple pairs expertly with cool avocado. Whether served with tacos, alongside grilled fish, or scooped with a
tortilla chip—you won't want to miss this one.
View Recipe: Grilled Pineapple-Avocado Salsa
This simple side dish is tastiest at room temperature, so it's an ideal make-ahead. Any leftovers would be good the next day
for lunch with couscous.
View Recipe: Italian Grilled Zucchini and Red Onion
Caramel is nothing more than melted, browned sugar; we add water to hasten the melting process and reduce the risk of burning
the sugar. Purchase freestone peaches so the pits will be easy to remove.
View Recipe: Grilled Peaches with Amaretto-Pecan Caramel Sauce
Make this soup up to two days ahead, cover, and chill until you're ready to serve. If you prepare it ahead, you may need to
stir in a bit of water before serving, as it may thicken slightly as it sits.
View Recipe: Grilled Vegetable Gazpacho
The rich and creamy combination of bacon, cream cheese, and cheddar nicely contrasts the muted spice of grilled jalapeño peppers.
This appetizer recipe is a healthy, fresh alternative to the popular breaded and fried version.
View Recipe: Grilled Stuffed Jalapeños
The stack of grilled eggplant, red onion, and zucchini are quite a mouthful but still tasty to eat.
View Recipe: Grilled Farmers' Market Sandwiches
Brush grilled apricots with a mixture of olive oil, honey, and fresh thyme and serve as a simple side dish, over a bed of
greens, or even as a topping for grilled pizza.
View Recipe: Grilled Apricot Halves
The contrasting flavors of the sweet fruit and tangy lime juice plus the variety of textures in the fruits, nuts, and vegetables
create an intriguing and beautiful first course.
View Recipe: Cantaloupe and Grilled Fig Salad
Tender, savory lentils paired with cooked peppers and cilantro converts this dish from a bland bean salad to a delectable
and healthy meal. Use any combination of sweet bell peppers you like: green, red, yellow, and purple.
View Recipe: Grilled Peppers and Lentil Salad
This easy, 5-ingredient grilled corn gets its flavor from jalapeño peppers that are roasted, chopped and stirred into honey
View Recipe: Grilled Corn on the Cob with Roasted Jalapeño Butter
Grilling heightens the fruit's sweetness and flavor. Slightly firm fruit will stand up to the heat; if you're using ripe fruit,
take it from the grill just a few minutes sooner than directed. Garnish with mint sprigs.
View Recipe: Grilled Nectarines and Plums with Vanilla Bean Syrup
This sandwich is also delicious cold the next day for lunch—to prevent the pita from getting soggy, don't assemble until you're
ready to eat. We like thick, tangy Greek-style yogurt in this dish.
View Recipe: Grilled Eggplant Pita Sandwiches with Yogurt-Garlic Spread
A brief turn over hot coals wilts hearty romaine lettuce ever so slightly and infuses it with a delicious smoky flavor, yielding
a special salad that's simple to prepare. Serve with any type of grilled meat, fish, or burgers.
View Recipe: Grilled Romaine with Creamy Herb Dressing
A cornichon is the French version of a gherkin. You'll find these small, tart pickles in gourmet grocery stores; otherwise,
gherkins will work just fine. Or, if you have capers on hand, you may substitute 1 tablespoon drained capers for the pickles.
Make this potato salad recipe up to two hours ahead.
View Recipe: Potato Salad with Herbs and Grilled Summer Squash
Cedar planks lend this dish a pleasant smokiness. If you don't have planks, cook the zucchini halves directly on the grill.
Use zucchini with some heft; if it's too thin, it may get too soft.
View Recipe: Plank-Grilled Zucchini with Couscous, Spinach, and Feta Stuffing
You can use apricots or nectarines instead of peaches. Garnish with mint, if desired.
View Recipe: Grilled Peaches with Honey Cream