Too often, grilling is dismissed as an activity meant only for meat-eaters. While everyone’s eating steaks and burgers, vegetarians are left to fill up on the requisite platter of plant-based hot dogs, meatless burgers, and cold sides. What people tend to forget is that vegetables, especially in the summertime, are so good on the grill, thanks to their natural sweetness, juiciness, and bite. To get you started, we’ve compiled 18 of our favorite grilled recipes that happen to be vegetarian (or vegan!)—though, needless to say, they’ll be a hit with the meat-eaters in your life, too.
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Here, savory, grilled tofu is paired with the cool, refreshing crunch of fresh cabbage. Sharable and easy to eat sans utensils, this dish was designed to be enjoyed on warm summer evenings with loved ones.
Grilling is one of the best ways to upgrade pizza night. This version—adapted from Chef Justin Bazdarich of Brooklyn’s Speedy Romeo—is topped with fresh ricotta, herb oil, and marinated, fresh tomatoes.
These happen-to-be-vegan portobello mushrooms are juicy, meaty, and designed for backyard barbecues. Plus, a short ingredient list keeps this recipe super manageable, especially when cooking for a crowd.
Mayonnaise isn’t often a go-to marinade ingredient, but recipe developer EmilyC swears by it. “The marinade soaks into the squash and clings to the leaves and florets of the broccoli rabe, resulting in a delicious smoky char that perfectly complements the natural sweet-bitter flavors,” she says.
The combination of naturally sweet miso and butter gives baby bok choy a caramelized, burnished exterior. And with only five ingredients (including olive oil!), you couldn’t ask for a more low-maintenance dish.
These stuffed peppers are filled with cubes of sourdough bread, zucchini, mushrooms, and cheese, resulting in a satisfying—and surprisingly compact—vegetarian main.
Hearty, sturdy cabbage is one of our favorite vegetables for grilling—unlike its more delicate counterparts, there’s rarely any risk of it disintegrating on the grill. A funky, lemony mostarda makes this version extra special.
Overlapping petals of grilled red onion and pockets filled with sage and walnuts make this salad a stunner. It doesn’t hurt that it’s also wildly simple to prepare.
To prevent the tomatoes from falling apart on the grill, recipe developer and Resident Melina Hammer only grills them on one side. “Plus,” she says, “it’s a thing of beauty to have one side blistered, the other slightly more acidic.”
This summery orzo dish packs a ton of a flavor, thanks to charred, smoky zucchini, tomatoes, and garlic, tangy goat cheese, and a vibrant dressing made from sesame oil, red wine vinegar, mustard, and honey.
Grilled artichokes don’t need much adornment. Here, a lemony, vegan mayo-based dipping sauce is all that’s required to round out this simple side.
Panzanella hardly needs an upgrade, but we won’t say no to this smoky, caprese-inspired version. It’s guaranteed to be a hit among vegetarians and meat-eaters alike.
Broccolini and cabbage serve as the base for this hearty salad, but it’s the basil-walnut vinaigrette that makes the dish shine. Reminiscent of pesto, it’s nutty, creamy, herbaceous, and features just the right amount of acid.
Recipe developer EmilyC wanted a potato salad that combined elements from both warm, mustardy versions and classic, mayo-based ones. She solved the problem with her mayonnaise marinade technique (see #4 on this list!), resulting in a potato salad unlike any we’ve ever had.
Store-bought dough means homemade pizza can be a breeze. Sweet corn kernels, melty mozzarella, and a cool drizzle of ranch dressing balance out the crust’s charred edge.
Dressing beans in a mustardy vinaigrette while they’re still warm helps them absorb flavor as they cool. Add planks of grilled zucchini and a pile of fresh kale, and you’ve got a meal that works for potlucks and weekday lunches alike.
It wouldn’t be a grilling roundup without a burger recipe. Here, we have spiced potato patties, seasoned with turmeric, garam masala, chile powder, and amchur. Pro tip: For no-stress hosting, these burgers can be made in advance, frozen, and then reheated on the grill.