So many fruits and vegetables are hearty enough to withstand the heat of the grill. Make a whole menu of apps, sides and entrees with this lineup of grilled vegetarian recipes.
38 Grilled Vegetarian Recipes to Make All Season
Updated on Aug. 22, 2024
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Contest-Winning Grilled Mushrooms
Total Time: 15 minutesMain Ingredients: Mushrooms, butter, garlic salt
Level: Beginner
Buttery seasoned mushrooms become even more meaty when they’re grilled until tender. Choose a mushroom variety that is thick enough to hold up on a skewer.
“Mushrooms cooked over hot coals always taste good, but this easy recipe makes them taste fantastic. As a mother of two children, I love to cook entire meals on the grill. It’s fun spending time outdoors with the kids.” —Recipe contributor Melanie Knoll, Marshalltown, Iowa
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Grilled Veggie Pizza
Total Time: 40 minutesMain Ingredients: Mushrooms, zucchini, pre-baked pizza crust, pizza sauce, shredded mozzarella
Level: Intermediate
Pre-baked pizza crust from the store makes these pizzas an absolute breeze—plus, it’s sturdy enough to be loaded up with vegetables and just about any topping. Upgrade this pizza by using slices of fresh mozzarella instead of shredded.
“I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese.” —Recipe contributor Susan Marshall, Colorado Springs, Colorado
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Veggie Kabobs
Total Time: 30 minutesMain Ingredients: Mushrooms, zucchini, onion, cherry tomatoes
Level: Beginner
You can use either metal or wooden (bamboo) skewers for these delightfully charred grilled vegetables. If you opt for bamboo skewers, soak them in warm water for at least 30 minutes before you start grilling to prevent the ends from burning.
“Grilling is a delightful way of preparing the season’s freshest produce. The zesty Italian marinade adds just the right amount of spice to these veggie kabobs.” —Taste Recipes Test Kitchen
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Grilled Broccoli
Total Time: 25 minutes + standingMain Ingredients: Broccoli, lemon, Parmesan
Level: Beginner
Broccoli isn’t just for sauteeing! On the grill, it gets perfectly crisp-tender. You’ll want to use larger florets so they don’t fall through the grates. A drip tray will help catch any bits that do fall through.
“I started using this recipe in 1987, when I began cooking light, and it’s been a favorite side dish ever since. With its lemon and Parmesan flavors, it once took second place in a cooking contest.” —Recipe contributor Alice Nulle, Woodstock, Illinois
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Grilled Corn in Husks
Total Time: 40 minutes + soakingMain Ingredients: Corn, butter, Parmesan
Level: Beginner
When picking the best sweet corn, you want the husk to be bright green and tightly wrapped around the body of the corn, while the tassel should be golden colored and a bit sticky. Soaking the corn in cold water before getting started helps prevent any burning.
“If you’re new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It’s especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor.” —Recipe contributor Nancy Zimmerman, Cape May Court House, New Jersey
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Farmers Market Street Tacos
Total Time: 30 minutesMain Ingredients: Bok choy, zucchini, asparagus, avocados, jalapenos, corn tortillas
Level: Beginner
These meat-free tacos are packed with nutritious vegetables and creamy avocado. The dish is one of many genius ways to use up a package of corn tortillas. Toss the tortillas on the grill to warm them up, which makes them more pliable.
“I love going to my local farmer’s market and seeing what fresh produce is in season that I can throw into a taco. Use whatever fresh veggies they have; I promise it will be delicious.” —Recipe contributor Ralph Jones, San Diego, California
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Grilled Romaine Salad
Total Time: 20 minutesMain Ingredients: Green onions, tomatoes, cucumber, romaine
Level: Beginner
We adore salads you can make on the grill because they help us make the most out of grilling season. Grilling romaine is a simple way to imbue it with smoky flavor. The cucumbers, tomatoes and green onions should be chopped post grilling so that they don’t fall through the grates or dry out too easily.
“For a great-tasting salad, try this recipe on the grill! It’s equally good with any dressing of your choice.” —Taste Recipes Test Kitchen
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Grilled Asparagus
Total Time: 20 minutesMain Ingredients: Asparagus, barbecue sauce
Level: Beginner
This two-ingredient vegetable dish—that’s right, two!—consists solely of asparagus and your favorite barbecue sauce. Choose asparagus that are bright green with firm stems that don’t appear woody.
“Tender, with a delicious barbecue flavor, this grilled asparagus makes a perfect side dish for grilled meats. Don’t know how to cook asparagus on the grill? Just place the stalks on a double skewer.” —Taste Recipes Test Kitchen
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Grilled Bean Burgers
Total Time: 35 minutesMain Ingredients: Hamburger buns, pinto beans, black beans, salsa, oats
Level: Intermediate
It’s surprisingly easy to make your own bean-based veggie burger at home, and the best part is you can season it however you like. For a hit of heat and smokiness, chop up one or two canned chipotle peppers in adobo sauce and add it to the patty mixture.
“These juicy veggie patties have major flavor with cumin, garlic and a little chili powder. They hold their own against any veggie burger you’d buy at the supermarket.” —Recipe contributor Marguerite Shaeffer, Sewell, New Jersey
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Stuffed Grilled Zucchini
Total Time: 35 minutesMain Ingredients: Zucchini, bread crumbs, mozzarella, Parmesan
Level: Intermediate
Zucchini makes a tasty container for a cheesy, Italian-inspired breadcrumb filling. If you’re not a fan of mint, swap in oregano.
“Pair these zucchini boats with charred pork chops, smoked fish or other grilled greats.” —Recipe contributor Nancy Zimmerman, Cape May Court House, New Jersey
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Grilled Cabbage
Total Time: 30 minutesMain Ingredients: Cabbage, butter, onion
Level: Beginner
We love to turn caramelized grilled cabbage into a wedge salad by topping it with a classic Dijon mustard vinaigrette and crunchy toppings. If you’re not serving cabbage as a side, slice the wedges and turn them into veggie burger toppings.
“The first time I made this, I couldn’t believe how good it was! We served it with grilled burgers and our dinner was complete. I never thought I’d skip dessert because I was full from too much cabbage!” —Recipe contributor Elizabeth Wheeler, Thornville, Ohio
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Contest-Winning Grilled Corn Salsa
Total Time: 40 minutes + chillingMain Ingredients: Corn, summer squash, red pepper, red onion, tomato, basil
Level: Intermediate
This sweet, crunchy and herby salsa is fantastic on veggie tacos or any grilled chicken dish if you do eat meat. If you like your salsas spicy, chop up half of a jalapeno to mix in.
“Nothing beats the flavor of grilled vegetables, and this is a super way to use your garden bounty. I grill the veggies anytime I’m grilling something else, then whip up the salad and put it in the fridge to marinate. It’s even better the next day.” —Recipe contributor Teri Kman Laporte, Colorado
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Grilled Potato Fans with Onions
Total Time: 55 minutesMain Ingredients: Potatoes, onions, butter, garlic, Parmesan
Level: Intermediate
If you like your potatoes extra crispy, leave them on the grill a bit longer, which will also help them develop more of that smoky flavor. It’s fun to serve these beauties with classic baked potato fixings like sour cream, cheddar, chives and chopped bacon.
“Looking for the ultimate grilled potato? These seasoned potato ‘fans’ are filled with tender onions, roasted garlic cloves and savory Parmesan cheese.” —Recipe contributor Sharon Crabtree, Graham, Washington
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Grilled Vegetable Platter
Total Time: 30 minutes + marinatingMain Ingredients: Honey, balsamic vinegar, asparagus, carrots, red pepper, summer squash, red onion
Level: Beginner
When it comes to grilling vegetables, you can skip the pricey extra-virgin olive oil. Regular olive oil is better for cooking at high temperatures.
“This recipe is the best of summer in one dish! These pretty veggies are perfect for entertaining. Grilling brings out their natural sweetness, and the easy marinade really perks up the flavor.” —Recipe contributor Heidi Hall, North St. Paul, Minnesota
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Grilled Eggplant Parmesan Stacks
Total Time: 25 minutesMain Ingredients: Eggplant, fresh mozzarella, tomato, Parmesan
Level: Beginner
Serve these smoky stacks of cheesy grilled eggplant on a roll like you would a classic eggplant parm! The sandwiches make a satisfying vegetarian alternative to burgers.
“We love eggplant Parmesan, but when it’s hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone.” —Recipe contributor Joann Parlin, Little Egg Harbor, New Jersey
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Grilled Tomato Pizzas
Total Time: 35 minutes + risingMain Ingredients: Active dry yeast, honey, flour, cherry tomatoes, basil, balsamic glaze
Level: Intermediate
These light and crispy grilled tomato pies are a versatile canvas for any and all of your favorite toppings, from briny olives to dollops of ricotta. Smear nutty basil pesto on the crust in the final step to add an extra layer of herby flavor.
“My husband and I make grilled pizza with a tangy balsamic glaze, and it tastes as if we used a wood-burning oven.” —Recipe contributor Michele Tungett, Rochester, Illinois
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Grilled Green Beans
Total Time: 35 minutesMain Ingredients: Green beans, shallot, garlic, Parmesan
Level: Intermediate
We don’t recommend cooking green beans directly on the grill, as they’re skinny enough to fall through the grates. If you don’t have foil on hand, use a grill pan or grill basket. Lean into the dish’s smokiness by seasoning your beans with paprika, cumin and chili powder.
“I cook almost everything outdoors, including grilled green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters.” —Recipe contributor Carol Traupman-Carr, Breinigsville, Pennsylvania
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Grilled Guacamole
Total Time: 20 minutesMain Ingredients: Red onion, tomatoes, jalapeno, avocados, cilantro, lime
Level: Beginner
Creamy and charred grilled avocado dressed up with add-ins like red onion and jalapeno results in a festive summer side dish for outdoor cookouts. Opt for the very best tortilla chips for a light snack, or add the guac to southwestern nachos.
“If you’re a guacamole lover, try this fun grilled version that has a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration.” —Recipe contributor Lindsay Sprunk, Noblesville, Indiana
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Grilled Elote Flatbread
Total Time: 35 minutesMain Ingredients: Corn, pizza dough, mayonnaise, Cotija cheese, cilantro, lime
Level: Beginner
Keep fresh or frozen pizza dough so you can whip up this crowd-pleasing grilled flatbread whenever the craving strikes. If you’re feeling ambitious, make this foolproof pizza dough recipe (it’s surprisingly easy).
“Here’s a fun twist on a classic Mexican dish! Keep your kitchen cooled down during the summer by grilling this fresh flatbread outdoors.” —Recipe contributor Amanda Phillips, Portland, Oregon
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Grilled Zucchini
Total Time: 20 minutesMain Ingredients: Zucchini, green onions, lemon
Level: Beginner
Charred on the outside, and sweet and luscious on the inside, zucchini is the MVP of grilled vegetables. It’s best to work with smaller zucchini, which tend to be more tender and have smaller seeds.
“Wondering what to do with all your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It’s also an easy recipe to double or triple for summer cookouts.” —Recipe contributor Alia Shuttleworth, Auburn, California
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Easy Grilled Squash
Total Time: 20 minutesMain Ingredients: Butternut squash, garlic
Level: Beginner
Butternut squash is not just for roasting! The hearty, delicately sweet squash becomes wonderfully tender on the grill, and the dish is delicious served cold the next day in salads.
“This is one of the best ways to prepare butternut squash and is great alongside grilled steak or chicken. As a bonus, butternut squash is full of vitamin A.” —Recipe contributor Esther Horst, Monterey, Tennessee
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Grilled Tomato-Peach Pizza
Total Time: 25 minutes + standingMain Ingredients: Tomatoes, peaches, cornmeal, refrigerated pizza crust, mozzarella, basil
Level: Beginner
Keep the recipe as is with refrigerated pizza crust or turn this sweet and savory pie into a gluten-free feast with a homemade cauliflower pizza crust. Serve the pizza with a leafy summer salad and a pitcher of one of these refreshing patio drinks.
“This delicious pizza is unique, healthy and easy to make. The fresh flavors make it a perfect appetizer for a summer party.” —Recipe contributor Scarlett Elrod, Newnan, Georgia
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Peach Burrata Salad
Total Time: 25 minutes Main Ingredients: Peaches, arugula, burrata, raspberries, orange juice, ciabatta Level: BeginnerGrated orange zest is an easy way to upgrade and brighten any salad dressing. In this dish, it’s whisked into a tangy concoction of crushed raspberries, orange juice, olive oil and champagne vinegar. If you do eat meat, prosciutto would be a lovely protein addition to this elegant summer salad.
“The star of this salad is the creamy burrata cheese. It sits on a bed of arugula with grilled peaches, rustic croutons, pistachios, basil and homemade raspberry vinaigrette. Peaches have that perfect sweet-tart taste that cuts the richness of the cheese. No grill? Drizzle olive oil in a large skillet over medium-high heat and cook peaches three to four minutes per side until just golden.” —Recipe contributor Grace Vallo, Salem, New Hampshire
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Fire-Roasted Vegetable Salsa
Total Time: 40 minutesMain Ingredients: Sweet corn, onion, jalapeno, tomatoes, eggplant, black beans, garlic, pita bread
Level: Intermediate
Once you realize how easy it is to make pita chips at home—just pop wedges of the bread into the grill with a spritz of cooking spray—you may never go back to store-bought again. This zesty, colorful salsa is the perfect thing to scoop up with them.
“We love having company over to grill by the pool. This salsa gets the party started as soon as guests arrive. Make this recipe ahead of time, then serve it warm or cold with pita chips.” —Recipe contributor Lisa Bradley, Apopka, Florida
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Tomato, Avocado and Grilled Corn Salad
Total Time: 30 minutes + coolingMain Ingredients: Corn, tomatoes, avocados, basil, feta
Level: Beginner
Most vegetarian grill recipes can be paired with meat for the nonvegetarians at the table. Top this juicy tomato salad with grilled Halloumi cheese for the vegetarians and grilled chicken for the meat eaters. Larger types of tomatoes are best for this recipe, and it’s definitely worth splurging on heirloom tomatoes if you spot them at the market.
“With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime!” —Recipe contributor Angela Spengler, Tampa, Florida
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Grilled Veggies with Caper Butter
Total Time: 35 minutesMain Ingredients: Butter, lemon, capers, zucchini, summer squash, pepper, portobello mushrooms, green onion
Level: Intermediate
A regular old stick of butter transforms into a gourmet treat when melted with tangy capers. Use a baster brush to baste the grilled vegetables occasionally while they cook. If you don’t like the taste of capers, you can flavor the melted butter with your favorite herbs (earthy rosemary would be lovely).
“We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine.” —Recipe contributor Danyelle Crum, Indian Trail, North Carolina
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Grilled Sweet Potatoes with Gorgonzola Spread
Total Time: 35 minutesMain Ingredients: Sweet potatoes, Gorgonzola, mayo, lemon juice
Level: Intermediate
Earthy Gorgonzola adds just the right amount of tang to this spread for grilled sweet potatoes. Pair the potatoes and cheese dip with pita chips and crudités too. Swap in feta or queso fresco for the Gorgonzola if that blue cheese funk isn’t your style.
“My husband first tried this recipe with plain potatoes. They were so yummy; we experimented with sweet potatoes. Dipped in Gorgonzola spread, they’re irresistible.” —Recipe contributor Kristen Minello, Macomb, Michigan
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Grilled Nectarines with Burrata and Honey
Total Time: 15 minutesMain Ingredients: Nectarines, burrata, honey, mint
Level: Beginner
There’s no other four-ingredient salad as impressive and luxurious as this creamy burrata and grilled nectarine dish. Since there are so few ingredients, make sure you choose really good nectarines that are medium-ripe and, ideally, local.
“The classic Caprese gets a sweet makeover with this inspired summer starter. Burrata, mint and honey are served over nectarine halves—or any stone fruit you like—in this creamy, dreamy dish.” —Recipe contributor Anthony Gans, Hawthorne, California
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Grilled Bruschetta
Total Time: 35 minutesMain Ingredients: Balsamic vinegar, tomatoes, shallot, basil, French bread, Parmesan
Level: Intermediate
The contrast of juicy chopped tomatoes and crispy charred baguette is heavenly in this simple summer appetizer. If you have the time, make your own baguettes instead of buying them at the bakery.
“This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use a Tuscan herb- or basil-infused olive oil for this. But, it’s great with just plain olive oil, too.” —Recipe contributor Brittany Allyn, Mesa, Arizona
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Grilled Corn Hummus Tostadas
Total Time: 30 minutesMain Ingredients: Corn, tortillas, hummus, cherry tomato, avocado, feta, jalapeno
Level: Beginner
There are so many tasty things to do with hummus, and it always makes a great upgrade for vegetarian grill recipes. Try your hand at making homemade hummus for these crispy tostadas.
“This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go together well.” —Recipe contributor Lauren McAnelly, Des Moines, Iowa
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Mexican Street Corn
Total Time: 40 minutes + soakingMain Ingredients: Corn, sour cream, mayonnaise, cilantro, lime, Cotija cheese
Level: Beginner
You may never eat corn on the cob any other way after tasting this smoky-sweet corn covered in Cotija and a zesty sauce. Use butcher’s twine for wrapping the corn because it’s oven-safe and you don’t have to worry about it burning.
“Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch.” —Recipe contributor James Schend, Dairy Freed
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Farro Salad with Charred Shishito Peppers and Corn
Total Time: 50 minutesMain Ingredients: Farro, shishito peppers, corn, tomatoes, Cotija cheese
Level: Intermediate
Chewy and pleasantly nutty, farro is one of our favorite ancient grains to use in salads. This one dresses it up with the bold flavors of shishito, lime and sweet corn. Good gluten-free alternatives to farro in this recipe are quinoa and wild rice.
“This farro salad can be enjoyed warm or cold. I am lucky that my mom has an amazing garden every summer and gives me all kinds of vegetables to try—I use many of them for this recipe!” —Recipe contributor Tracy Kaifesh, Laguna Niguel, California
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Grilled Peach Couscous Salad
Total Time: 30 minutesMain Ingredients: Couscous, peaches, cucumbers, red onion, agave nectar, white wine vinegar
Level: Beginner
Agave nectar is the perfect natural sweetener for salad dressings, and this one is brightened with white wine vinegar and zingy lime. Such a pretty summer salad calls for an impressive main dish, like black bean burgers.
“You’ll feel inspired at the farmers market with the recipe for this couscous salad in tow. Grilled peaches and limes, plus a subtly sweet dressing, bring pizazz.” —Recipe contributor Emily King, Fayetteville, Arkansas
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Grilled Vegetable Pesto Sandwiches
Total Time: 35 minutesMain Ingredients: Zucchini, summer squash, red pepper, onion, ciabatta rolls, pesto, Asiago
Level: Intermediate
These hearty, colorful veggie sandwiches are a smart way to use up that leftover jar of pesto. Nutty Asiago is perfect for melty sandwiches, but you can use any sliced cheese you have on hand.
“Grilling isn’t just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce.” —Recipe contributor Tanya Mehta, Philadelphia, Pennsylvania
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Grilled Potato and Corn Salad
Total Time: 1 hour, 10 minutes + chillingMain Ingredients: Potatoes, poblano peppers, corn, sour cream, mayonnaise, Cotija cheese
Level: Intermediate
This creamy and zesty potato salad is one of the tastiest make-ahead side dishes for a crowd. If you can’t get your hands on crumbly Cotija cheese, use feta or queso fresco instead.
“Corn salad and potato salad are two summer classics. I smashed them together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special.” —Recipe contributor Donna Gribbins, Shelbyville, Kentucky
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Grilled Herbed Olives
Total Time: 30 minutesMain Ingredients: Pitted green olives, marjoram, rosemary, thyme
Level: Beginner
You will not find a fancier, more delicious use for canned green olives than these herby grilled olives, which make the ultimate summer aperitivo snack. Play with the flavor profile of the marinade by switching up the herbs or adding citrus zest. For more variety, mix in other types of olives.
“A few years ago, we hit the olive bar at our local grocery store and were amazed with the grilled olives. I never thought to grill olives before! Use whatever herbs you prefer. You could also use black olives or a combination of green and black.” —Recipe contributor Debra Keil, Owasso, Oklahoma
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Grilled Eggplant with Fig, Feta and Walnuts
Total Time: 25 minutes + standingMain Ingredients: Fig preserves, eggplant, ground chipotle pepper, lemon, feta, walnuts
Level: Beginner
This Mediterranean-inspired dish can also be made with zucchini or any type of summer squash from the market. Chop up leftovers into salad or spread onto a grilled flatbread with even more cheese.
“This recipe checks all the flavor boxes: sweet, savory, spicy and acidic. It can be a vegetarian Mediterranean main dish or side. Add a little prosciutto or a sprinkle of fresh parsley for even more flavor.” —Recipe contributor Kevin French, Dawsonville, Georgia
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Summer Harvest Grilled Panzanella Salad
Total Time: 25 minutes + standingMain Ingredients: Eggplant, zucchini, ciabatta, tomatoes, artichoke hearts, Dijon, red wine vinegar
Level: Beginner
Panzanella, or bread salad, was invented centuries ago in Tuscany by people who needed to make a meal out of leftover stale bread. This grilled version with summer veggies is packed with tangy flavors and contrasting textures. Use any kind of crusty bread you have on hand—day-old is best!
“This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables- with juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing.” —Recipe contributor Olga Kouloufakos, Lake Pleasant, Massachusetts
Vegetarian Grill Recipes FAQ
What can I grill for a vegetarian?
While people tend to associate cookouts with hefty proteins like sausage, steak and burgers, grilling is actually one of the best cooking methods for making vegetarian dishes. You can add the grilled veggies to all sorts of leafy green salads or grilled pizzas. Eggplant, squash and zucchini hold up really well over the grates. Mushrooms offer a meaty texture you can add to kebabs or replace for burger patties.
What is the best vegetarian protein for grilling?
There are so many vegetarian proteins that work wonderfully on the grill. There are delicious plant-based patties and sausages at the supermarket that actually mimic the textures and flavors of meat. You can also make hearty centerpieces out of umami-rich portabello mushrooms by grilling them the same way you would a steak. Grill plant-based proteins like seitan and tofu too. Make sure the latter is pressed thoroughly in a tofu press so it’s sturdy enough not to fall through the grates.
What are the best vegetables to grill?
If you can dream it, you can grill it! Just about every vegetable aside from delicate greens like spinach or arugula tastes delicious on the grill. Even romaine gets wonderfully smoky and crisp on the grill, making it perfect for a jazzed-up Caesar salad. While bigger veggies like eggplant, zucchini and corn are the most forgiving on the grill, you can also put smaller veggies like mushrooms onto skewers and cook them like meat. For more delicate produce, foil packet grilling is your friend.
