41 Best Vegetarian Grilling Recipes for Everyone in the Yard
Vegetarian grilling isn’t just for folks who don’t eat any meat, and grilled vegetables can be way more exciting than a plate of random charred onions, bell peppers, and zucchini. In this collection of vegetarian recipes for your barbecue, you’ll find celebration-worthy main dishes—and the tips for getting them right—plus elegant grilled appetizers and sides and salads that make the most of what’s in season and layer on deep flavor. Check on your charcoal supply, text a few friends to invite them to join you, and then scroll down to plan the menu for your best cookout yet.
Photo by Joseph De Leo, Food Styling by Anna Stockwell1/41Grilled Whole Cauliflower With Miso Mayo
The secret to great grilled cauliflower: First, steam the whole head (or zap it for a few minutes in the microwave) to ensure that it's tender to the core. Then, baste it with a spicy butter sauce as it chars on the grill and serve over a lemony miso mayo to turn it into a flavor-packed and impressive-looking grilled vegetarian entrée.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson2/41Grilled Corn on the Cob With Salt-and-Pepper Butter
Photo by Joseph De Leo, Food Styling by Micah Marie Morton3/41Open-Face Mushroom Sandwiches With Pecorino Salsa Verde
King trumpet mushrooms stand up beautifully to the heat of a grill, getting a little char, a little smoky flavor, and the perfect chewy-crisp texture. This open-faced sandwich from Epi contributor Christian Reynoso, (who has cooked at restaurants including Zuni Café in San Francisco), is a fork-and-knife affair. The bread is grilled, too, providing a sturdy base for the flavorful mushroom topping.
Photo by Issy Croker4/41Eggplant Tikkas in Creamy Yogurt, Mustard, Chile, and Ginger
You can cook these vegetarian skewers in the broiler, but if you have a grill, it’s perfect for this recipe. The secret is in the flavorful yogurt marinade. Let it absorb for an hour before you heat up the grill.
Photo by Chelsea Kyle, Food Styling by Dawn Perry5/41Beer-Can Cabbage Sandwiches
You’ve heard of beer-can chicken. But what about beer-can cabbage? Meet the vegetarian star of your next backyard barbecue.
Photo and Food Styling by Joseph De Leo6/41Grilled Pizza
You can load up these grilled pizzas with whatever toppings you like, but the burst cherry tomatoes and lemony Swiss chard are a good place to start. (And, of course, to keep them vegetarian, leave the optional pepperoni out.)
Photo by Joseph De Leo, Food Styling by Anna Stockwell7/41Grilled Whole Eggplant With Harissa Vinaigrette
Nestle a whole eggplant in the dying embers of a charcoal grill (or char it up top) and it’ll soften into a deliciously smoky, spoonable topper for flatbread or grilled slices of sourdough. While you're at it, throw a foil packet of strawberries in the embers too.
Photo & Food Styling by Hetty McKinnon8/41Grilled Cauliflower Wedges With Herb Tarator
Just because whole cauliflower entrées are a thing at restaurants doesn't mean you have to go that way in your own backyard. In this recipe from Epi contributor Hetty McKinnon, you’ll slice the cauliflower into wedges first, to maximize the caramelized surface. The minty, tahini-enriched tarator sauce is is brightened with a heavy dose of lemon.
Photo by Chelsea Kyle, Food Styling by Laura Rege9/41Grilled Ratatouille Pasta Salad
Grill eggplant and zucchini, then toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner. This is one of those vegetarian grilling recipes that’ll please vegetarians and omnivores alike.
Photo by Joseph De Leo, Food Styling by Christopher Barsch10/41Grilled Jerk Tofu and Plantains With Mango Salsa
Photo by Chelsea Kyle, Food Styling by Kate Buckens11/41Grilled Greens and Cheese on Toast
Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant meal in the backyard.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson12/413-Ingredient Grilled Watermelon, Feta, and Tomato Salad
Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews13/41Grilled Potatoes With Red Miso Butter
Photo by Joseph De Leo, Food Styling by Christopher Barsch15/41Grilled Zucchini and Bulgur Salad With Feta and Preserved-Lemon Dressing
Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews16/41Grilled Eggplant With Garlicky Tahini-Yogurt Sauce
Silky grilled eggplant loves a dollop of garlicky tahini yogurt, plus this spectacular herby pistachio and dried fruit sauce.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Lillian Chou18/41Baoshao Mushrooms
The banana leaf used for this popular dish from southern Yunnan preserves the freshness and juiciness of the herby mushrooms cooked inside.
Photo by Joseph De Leo, Food Styling by Anna Stockwell20/41Grilled Beet Salad With Burrata and Cherries
A bright new take on beet salad, with sweet cherries, savory olives, and creamy burrata. Can't find burrata? You could also use dollops of ricotta or “creamed mozzarella.”
Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich21/41Charred Cabbage with Goat Cheese Raita and Cucumbers
Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou22/41Grilled Summer Squash and Red Onion with Feta
Photo by Peden + Munk23/41Grilled Fattoush with Halloumi and Eggplant
Make the most of summer eggplant and tomatoes with this late-summer grilling recipe festooned with fresh mint and dill.
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Photo by Alex Lau, Prop Styling by Elizabeth Jaime, Food Styling by Susie Theodorou25/41Charred Leeks With Honey and Vinegar
Don't leeks deserve a moment in the sun? And a moment on the grill—a well-charred exterior means the interiors will be creamy, soft, silky, and delightfully sweet.
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Photo by Christina Holmes27/41Jalapeño Poppers With Smoked Gouda
We love fried jalapeño poppers, but these grilled ones are just as good—and honestly a lot easier to put together. The recipe even comes with three variations in case you want to mix it up.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson28/413-Ingredient Charred Green Beans With Ricotta and Lemon
Photo by Alex Lau29/41Charred Sweet Potatoes With Honey and Olive Oil
The smart move here: You'll steam these Japanese sweet potatoes before throwing them on the grill, so you get moist, creamy interiors and a touch of char.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks31/41Grilled Carrot "Hot Dogs" with Tangy Slaw
Char glazed carrots—infused with earthy umami and spice—on the grill, pop them in a hot dog bun, and never look back.
Photo by Gregory Waldo32/41Marinated Mushroom, Tomato, and Scallion Skewers
Marinate vegetables in a quick sherry vinaigrette before charring on the grill for an easy vegetarian appetizer or main course when served over rice.
Photo Alex Lau, food styling by Chris Morocco, prop styling by Emily Eisen35/41Easiest-Ever Grilled Veggie Burgers
Photograph by Maria Be, food styling by Thu Buser, prop styling by Marina Bevilacqua38/41Grilled Malai Broccoli
Photograph by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime39/41Tahini-Smothered Charred Cabbage
Cabbage is one of those vegetables that really wows once it hits the grill. Creamy tahini boosts the nutty flavors of the charred wedges.
Photograph by Maria Be, food styling by Thu Buser, prop styling by Marina Bevilacqua40/41Ajwaini Paneer Tikka Skewers
Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Simon Andrews41/41Grilled Mushroom Antipasto Salad
One beautiful thing about vegetarian grilling is that the cooking method can enhance the savory side of vegetables. Here you’ll toss burnished mushrooms with briny Castelvetrano olives, pickled peppers, Parmesan, and a simple vinaigrette flavored with garlic and oregano for a grilled salad that’s good enough to take center stage. This recipe is ideal for early in the season, when summer stars like corn aren’t really in the picture.
