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With the warmer weather comes grilling season. The simple pleasure of dining outdoors, enjoying smoky grill flavors, is a highlight of summer. It’s also a great way to add variety to meal times, even when you’re cooking for one. The range of star-studded plant-based dishes that can be made on the grill is endless, from vegan burgers and “steaks” to veggie-centric sides, succulent grilled fruits, and amazing salads. Get out the barbecue and let these summer grill recipes fire up your inspiration.
Add a wet sprig of sage or rosemary to hot coals as you grill squash and mushrooms, and watch the herb-flavored smoke make the yummiest side dish ever. Serve with a squeeze of grilled lemon.
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Ready in just 30 minutes, these grilled portobello mushroom burgers, smothered in a divine cashew-based tarragon cream sauce, take veggie burgers to the next level. One reader writes, “This recipe is amazing. You will not be disappointed.”
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No need to mess around with highly processed vegan hot dogs when you discover the culinary magic that happens when you marinate carrots and grill them—the perfect addition to your Fourth of July menu!
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Once you get used to eating grilled corn sans butter, you can really taste those sweet, tender niblets. Dial up the flavor even more with this spicy-tart rub: It’s divine.
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Sick of the same old burgers? Ditch the bun and serve these tasty chickpea-vegetable sliders between planks of grilled zucchini. Make sure to splash the zucchini with balsamic vinegar before grilling, for extra flavor.
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A tender, smoky grilled veggie steak is a great addition to any meal. Eggplant, cauliflower, butternut squash, sweet potato, and baby beets are just a few of the veggies you can have fun with.
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In this mouthwatering salad, watermelon, cantaloupe, and honeydew melon are soaked in vinegar, grilled, and then chilled. Chopped pistachios add crunch and fresh basil gives the salad an aromatic lift.
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Using portobello mushrooms as veggie patties is a great no-fuss solution to vegan burgers. The meaty, tender flesh soaks up the tasty ginger-garlic marinade to delicious effect.
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Grilled peach halves, fresh blueberries, whole grain pasta, and peppery arugula come together in this stunning cold pasta salad topped with a lemon-mustard dressing.
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Add your own twist to this basic bean- and rice-based burger with additions like corn, olives, cilantro, chili, and spices. Serve on a whole grain bun or lettuce wrap, with ketchup and onion.
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With a few simple ingredients, this grilled salad with tangy cashew-cheese dressing is always a hit. If you’ve never grilled lettuce, it only takes 2 to 3 minutes, and you’ll wonder why you never did it before.
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Homemade plant-based burgers are packed full of goodness and a real treat for the whole family. This is a great basic recipe you can adapt to suit your tastes and what you have on hand.
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In this nourishing summer salad, corn, red pepper, zucchini, squash, and onions are grilled over high heat and served with fresh dill and Dijon Dressing.
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The succulent smokiness of seared pineapple adds an enchanting depth of flavor to this magnificent salad. Hint: Bookmark the strawberry dressing for when you need to jazz up another salad.
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Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.
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Comments (2)
Great looking grill recipe
Nice