30 Vegetarian Grilling Recipes

Purple cauliflower is becoming more widely available at farmers markets; white cauliflower would also be delicious here.

If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill pan—just be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.

The guajillo chile powder provides moderate heat. Cayenne or chipotle powder will work here as well. Make sure the grill is very hot when you add the watermelon, or the slices will steam instead of caramelize and char. Kosher salt is fine, but if you have Maldon sea salt, it’s even better, adding a little crunch with each briny burst of flavor.

We deconstruct classic caponata, a Sicilian dish with eggplant, capers, garlic, and basil, and turn it into robust grilled vegetable sandwiches with a smoky red bell pepper and olive spread. For toasty bread, let the cast-iron skillet heat on the grill while the vegetables cook, and then use it to press the sandwiches on the grill.

View Recipe: Grilled Caponata Panini

The meaty texture of fresh cherries holds up in a salsa that goes well with the charred sweet potatoes.

Grilling these bright leaves makes for a toasty char you wouldn't expect from a fresh plate of greens. Greek yogurt and sourdough bread lend a natural dose of probiotics to our riff on Caesar salad. Alliums such as garlic offer prebiotic fuel to help the good bugs thrive. Keep the sourdough croutons whole if you don’t want to dirty the food processor, or you can lightly crush them in a ziplock bag.

We take the extra step of grilling the bell peppers along with the pita to add a bit of char and smoky depth. You could also broil the peppers in the oven until blackened, then peel them and toast the pita until browned.

Don’t be afraid to get some good char all over the corn; that’s where a lot of the flavor comes from. We like the look of red jalapeños here, but you can also use green jalapeños (which taste the same) if they’re easier to find. Try the citrus-spiked salsa as a dip with tortilla chips or a topper for blackened fish, steak, or chicken; or tuck some into fish or shrimp tacos, combine it with black beans for a quesadilla filling, stuff a hefty spoonful into an omelet or frittata, or toss a generous amount with quinoa for a hearty main-dish salad.

Bok choy adds a funky edge to our riff on a classic steak house salad, with far deeper flavor than lettuce.

It’s hard to believe there’s anything you can do to make a creamy French cheese any better than it already is, but we found a new way to take it to a new level. A wheel of Camembert (the earthier, bolder cousin of that old favorite Brie) is part of the puzzle. Your backyard grill and some fresh-right-now cherries are the rest of it. Like baked brie in spirit, Grilled Camembert is a twist that takes on a light smoky flavor (and a little charred taste from those cute grill marks) when you gently heat it on the grill for just a few minutes.

Sweet and smoky grilled pineapple combines with peppers and onions for a brightly colored salsa that deserves a spot at your next cookout. 

This twist on classic lemonade is the divine union of fruity and smoky flavors. Naturally sweet pineapple goes into the drink, allowing us to use less added sugar. We use an indoor grill pan, but if your outdoor grill is already fired up, use it to lend extra smoky depth. Add a boozy spin with a dash of rum or tequila.

This creamy, savory topping perfectly compliments sweet corn on the cob. 

If meatless Monday is part of your weekly menu, try Summer Veggie Salad. Pine nuts and Manchego cheese add protein to the salad. You can swap in less-expensive walnuts and Parmesan, if desired.

Grilling the peppers over blazing flames not only saves countless time in the kitchen, but it also results in a blackened, sweet-charred skin. Round out this recipe with creamy-crunchy-tangy Spicy Jicama Slaw on the side. 

If your farmers' market doesn't have slender haricots verts, grab a handful of regular green beans and cook them a couple of minutes longer. Halloumi is a wonderfully salty-nutty cheese that's firm enough to stand up to grilling; if you can't find it, use ricotta salata or queso fresco.

These tacos are fresh and delicious thanks to an all-star list of ingredients. Say goodbye to standard tacos and hello to a new favorite.

Ciabatta bread has a great crust for pressed sandwiches. You could also use French bread or Cuban bread. Our Mango and Jicama Salad makes a splendid side with this entrée.

Each element of this dish contributes unique elements. Crispy and chewy texture come from the grilled pita; tanginess and cooling creaminess from the goat cheese; sweet, juicy freshness from the tomato; and earthy smoky flavors and meaty texture from the portobellos. It's a great summer combination with a simple fruit salad made from whatever you have on hand.

Miso adds worlds of savory depth to fresh grilled vegetables.

This grilled veggie pizza is a gorgeous medley of red pepper, zucchini, mushrooms, red onion, and sweet basil. Also consider orange, yellow, or purple sweet peppers such as Merlot, Golden Treasures, or Canary Bell. With refrigerated fresh pizza dough and a few minutes on the grill, dinner is on the table in no time.

Bright green onions get a facelift when they hit the grill. A simple lemony dressing takes them to next-level freshness. Serve with grilled zucchini planks.

Grill the naan just until warmed through so the peaches and tomatoes stay juicy. Think of whole-grain naan as pizza crusts without the wait. Just throw on the grill and cook 2 to 3 minutes or until marked.

If you can't find Indian eggplants, as we used here, go for small, slender Japanese eggplants instead.

These zucchini sides couldn't be easier. Simply mix your favorite topping, half the zucchini, and grill. Our Grilled Zucchini with Lemon-Garlic Breadcrumbs uses fresh breadcrumbs from a whole-wheat baguette, while the Grilled Zucchini with Herb Butter boasts fresh chives, basil, and lemon juice. For spicy flavor try our Grilled Zucchini with Chopped Tomato-Basil Salsa, or stay cool with Sweet and Sour Grilled Zucchini.

Grilled mango is a charred sweet treat, and here we top the gently charred slices with chiles, cilantro, and tangy Mexican crema. This quick dish is a study in balance: Sweet, spicy, sour, and salty flavors come together ­harmoniously and for maximum effect. Look for Mexican crema in the supermarket dairy section or in ethnic markets, or substitute crème fraîche.

Grilling eggplant allows its flavor to really shine, but our four simple toppings take this speedy side to the next level. Top it with Miso Aioli, Sherry Vinaigrette, Creole Salsa, or Creamy Lemon-Garlic Dressing. Be sure to choose smaller eggplants; they'll be easier to slice and easier to handle on the grill.

Pomegranate molasses brings tartness, and the feta adds a salty finish to this hearty side dish. Find the molasses where you buy Middle Eastern ingredients, or substitute balsamic glaze. Freekeh is a whole-grain cracked wheat with a nutty flavor and texture. If you can't find it, bulgur will work as well.

Mole aside, tlayudas are the Oaxacan dish. Imagine grilled pizza with corn tortilla crust and bean puree instead of tomato sauce, topped with cabbage and avocado. It's as healthy as it is tasty. A whiff of robust smoke flavor gives this vegetarian dish a meaty feel. We love drizzling on a little of the Salsa Tatemada for a nice juicy kick.

Be sure to press and drain as much liquid as possible before cooking the tofu; it will better absorb the spices from the dry rub and reach its full grilling potential. Hemp seeds lend quality plant protein to zesty chimichurri and are a rich source of heart-healthy fats and fiber.