Nothing screams summer quite like the scent of smoky barbecue wafting through the backyard. But who says the grill is only for meat lovers? As more people embrace plant-forward lifestyles, there’s a growing desire to reimagine traditional barbecue favorites in creative, delicious, and entirely vegetarian ways.
Swapping out steaks and sausages for vegetables, legumes, and plant-based proteins doesn’t mean sacrificing flavor or satisfaction. In fact, these inventive vegetarian twists can highlight the vibrant, fresh tastes of the season while offering a healthy alternative to heavy, meat-centric spreads. As the culinary historian Harold McGee once noted, “Vegetables on the grill take on a character that rivals that of meat, caramelizing and transforming under heat.”
For those looking to impress guests or simply elevate their own outdoor cooking repertoire, this journey into vegetarian barbecue classics promises to challenge your palate and ignite your imagination. Get ready to fire up the grill and discover dishes that even the most ardent carnivores will adore.
1- Grilled Vegetable Skewers: Colorful and Nutritious
When we think of skewers, our minds often jump to kebabs stacked with chicken or beef. However, grilled vegetable skewers can be just as hearty and infinitely more colorful. Think zucchini, bell peppers, mushrooms, cherry tomatoes, and even pineapple for a sweet note — each contributing its unique flavor and texture. These skewers aren’t merely side dishes; they can steal the spotlight as a vibrant centerpiece.
Marinating the vegetables beforehand infuses them with rich, layered flavors. Consider using a mix of olive oil, lemon juice, garlic, and fresh herbs like rosemary or thyme. As Michael Pollan advises in The Omnivore’s Dilemma, “Eat food. Not too much. Mostly plants.” These skewers embody that philosophy beautifully, turning humble vegetables into culinary showpieces that are as satisfying as they are nutritious.
2- Portobello Mushroom Steaks: The Umami Powerhouse
Portobello mushrooms offer an earthy, robust flavor that makes them a perfect stand-in for steak. Their meaty texture holds up beautifully on the grill, delivering an umami punch that rivals traditional cuts of beef. When marinated with balsamic vinegar, soy sauce, and a hint of smoked paprika, they absorb a depth of flavor that is both savory and sophisticated.
Pair these “steaks” with chimichurri or a peppercorn sauce to elevate the dish to restaurant-quality heights. According to Deborah Madison in Vegetable Literacy, mushrooms are “nature’s sponge,” taking on the nuances of whatever flavors they meet. A well-grilled portobello is a testament to how satisfying plant-based grilling can be, proving that you don’t need meat to enjoy a hearty, flavorful summer meal.
3- Grilled Corn on the Cob: A Classic Reinvented
Corn on the cob is a barbecue icon, but there’s much more to it than simply slathering it with butter. By grilling corn with a coating of spicy mayo, lime juice, and a sprinkle of cotija cheese, you create a Mexican street-food-inspired treat known as elote. The smoky char from the grill intensifies the natural sweetness of the corn, making it irresistible.
For an extra layer of flavor, try brushing the corn with miso butter or harissa paste before grilling. As Alice Waters suggests in The Art of Simple Food, simplicity in preparation lets the ingredients shine. This reinvented corn on the cob exemplifies that philosophy, transforming a common side dish into an unforgettable star of your summer spread.
4- Veggie Burgers: Beyond the Basic Patty
The vegetarian burger has come a long way from the bland, hockey-puck-like patties of decades past. Today’s versions boast combinations of black beans, lentils, mushrooms, and beets, offering complex flavors and satisfying textures. When grilled properly, these patties develop a crispy crust and smoky undertones that delight the palate.
Layer these burgers with fresh arugula, avocado slices, and a tangy aioli to create a gourmet experience. As Jonathan Safran Foer argues in Eating Animals, rethinking our dependence on meat can lead to more thoughtful, flavorful, and ethical dining experiences. A well-crafted veggie burger is a delicious argument for this new way of thinking.
5- Halloumi and Watermelon Salad: A Sweet-Savory Symphony
Grilled halloumi brings a salty, squeaky bite that pairs surprisingly well with sweet, juicy watermelon. The contrasting textures and temperatures make this dish a refreshing yet indulgent addition to any barbecue. The charred halloumi offers a caramelized exterior that complements the fruit’s crispness.
Drizzle with a balsamic glaze and scatter fresh mint leaves to complete the dish. Yotam Ottolenghi in Plenty celebrates the power of unexpected ingredient pairings to transform simple meals into memorable feasts. This salad embodies that ethos perfectly, inviting diners to savor every mouthful.
6- Stuffed Bell Peppers: Bursting with Flavor
Stuffed peppers offer a visually stunning and highly versatile option for the grill. Fill them with quinoa, black beans, corn, and spices for a hearty, protein-rich meal. The peppers soften and sweeten over the flames, creating a smoky backdrop for the flavorful filling.
Top them with a sprinkle of feta cheese or a dollop of Greek yogurt for a creamy finish. According to The Vegetarian Flavor Bible by Karen Page, layering flavors and textures is the key to outstanding vegetarian dishes. Stuffed bell peppers exemplify this principle, making them a must-try for any summer barbecue.
7- Grilled Eggplant Rolls: A Mediterranean Delight
Eggplant’s silky texture and mild taste make it ideal for absorbing bold flavors. Slice thinly, grill until tender, then roll with herbed ricotta or feta, sun-dried tomatoes, and fresh basil. These rolls are a delightful nod to Mediterranean cuisine, light yet satisfying.
Serve with a drizzle of lemon-tahini sauce for an added zing. As Claudia Roden highlights in The New Book of Middle Eastern Food, Mediterranean dishes celebrate vegetables in their purest form, showcasing their natural beauty and flavors. Grilled eggplant rolls fit seamlessly into this tradition, offering a refined addition to your barbecue menu.
8- BBQ Jackfruit Sandwiches: The Pulled Pork Alternative
Jackfruit has gained popularity as a plant-based alternative to pulled pork, thanks to its fibrous texture and ability to soak up smoky barbecue sauces. When slow-cooked and grilled, it achieves a tender, juicy consistency that’s truly satisfying.
Pile it high on a toasted bun with coleslaw and pickles for a classic summer sandwich with a twist. As Bryant Terry writes in Afro-Vegan, embracing plant-based reinterpretations of traditional dishes can celebrate culinary heritage while promoting health and sustainability. BBQ jackfruit sandwiches are a stellar example of this philosophy in action.
9- Smoked Tofu Steaks: Bold and Hearty
Tofu may have a reputation for blandness, but when smoked and marinated properly, it becomes a grill-worthy star. Use a marinade of soy sauce, maple syrup, liquid smoke, and garlic to impart deep, rich flavors. Smoking tofu gives it a robust, meaty quality that even die-hard carnivores can appreciate.
Serve alongside grilled vegetables or in a sandwich for a complete meal. As Hannah Kaminsky asserts in Vegan à la Mode, tofu’s adaptability is its greatest strength, capable of morphing into whatever the cook envisions. Smoked tofu steaks prove that plant-based barbecue can be bold and deeply satisfying.
10- Grilled Avocado: Creamy and Unexpected
Avocado isn’t just for guacamole; grilling it adds a smoky dimension and accentuates its creamy texture. Simply halve, remove the pit, brush with olive oil and lime, and grill until lightly charred.
Fill the center with salsa, corn salad, or even a spicy quinoa mix. According to Deborah Madison, “Avocados invite creativity,” and grilling them is a testament to that spirit. This dish delivers a surprising and elegant addition to any summer barbecue spread.
11- Grilled Pineapple Desserts: Sweet Finale
Pineapple caramelizes beautifully on the grill, intensifying its natural sweetness and adding a subtle smokiness. Serve with a drizzle of honey, a sprinkle of chili powder, or a scoop of coconut ice cream for an unforgettable dessert.
As Harold McGee notes in On Food and Cooking, heat transforms fruit in ways that can create “astonishing depth and complexity.” Grilled pineapple is the perfect example, providing a light yet indulgent finish to a vegetarian barbecue feast.
12- Flatbread with Grilled Veggies: Rustic and Shareable
Flatbreads are a fantastic vehicle for showcasing grilled vegetables. Topped with charred zucchini, roasted peppers, olives, and a hint of feta or vegan cheese, they make a rustic, shareable appetizer or main dish.
Drizzle with pesto or balsamic glaze for an extra punch of flavor. As Samin Nosrat describes in Salt, Fat, Acid, Heat, balancing these elements is crucial for creating memorable dishes. A well-composed veggie flatbread hits all the right notes, making it a crowd-pleaser.
13- Grilled Romaine Salad: Warm and Crisp
Grilling romaine lettuce may seem counterintuitive, but it creates a smoky, tender base for a unique summer salad. Top with shaved parmesan, cherry tomatoes, and a creamy Caesar dressing for an elegant twist.
This warm salad highlights the grill’s versatility and challenges the perception of what a salad can be. As Alice Waters teaches, “The best dishes let the ingredients speak for themselves,” and this salad does just that.
14- Spicy Grilled Cauliflower Steaks: A Bold Centerpiece
Cauliflower steaks, when marinated in spices and grilled, offer a hearty, satisfying main dish. Their dense texture and mild flavor allow them to take on bold seasonings like curry paste, harissa, or chili rub.
Serve with chimichurri or a fresh salsa verde. As J. Kenji López-Alt discusses in The Food Lab, the right technique can transform even the simplest vegetables into show-stopping entrees. Grilled cauliflower steaks are a striking testament to this culinary alchemy.
15- Grilled Asparagus with Lemon: Elegant Simplicity
Asparagus becomes tender-crisp and slightly sweet when grilled, especially when finished with a squeeze of fresh lemon juice. This elegant side pairs beautifully with almost any main course.
Top with shaved pecorino or crushed pistachios for added texture. According to Vegetable Literacy, asparagus’s subtlety shines brightest when cooked simply, making it a perfect addition to your summer table.
16- Grilled Peaches with Burrata: Sweet and Savory Harmony
The combination of smoky, caramelized peaches and creamy burrata creates a luxurious, almost dessert-like salad. The interplay of warm fruit and cool cheese is unforgettable.
Finish with a drizzle of honey and a sprinkle of fresh basil. As Yotam Ottolenghi writes, “The unexpected meeting of ingredients can lead to culinary poetry.” Grilled peaches with burrata are a poetic expression of summer’s bounty.
17- Smoky Grilled Artichokes: A Unique Treat
Artichokes, when grilled, develop a nutty, smoky depth that surprises and delights. Halve, steam, then char on the grill with olive oil, lemon, and herbs.
Serve with a garlicky aioli or herb vinaigrette. In Six Seasons, Joshua McFadden encourages celebrating each vegetable’s peak flavor, and grilled artichokes epitomize this principle.
18- Grilled Sweet Potatoes: Comforting and Wholesome
Sweet potatoes caramelize on the grill, developing a rich, sweet flavor with crispy edges. Slice into planks or rounds, season with smoked paprika and cumin, and grill until tender.
Serve with a yogurt-lime dipping sauce for a cooling contrast. As Mark Bittman suggests in How to Cook Everything Vegetarian, simple techniques often yield the most rewarding results — and grilled sweet potatoes exemplify this beautifully.
19- Grilled Broccolini with Chili Oil: Spicy and Bright
Broccolini’s tender stems and florets take on a wonderful char when grilled. Toss with chili oil, lemon zest, and a pinch of flaky salt for a vibrant, slightly spicy side.
This dish is proof that a few high-quality ingredients can create stunning results. As Julia Child famously said, “You don’t have to cook fancy or complicated masterpieces — just good food from fresh ingredients.” Grilled broccolini embodies this timeless wisdom.
20- Grilled Flat Peaches with Rosemary: Fragrant Finale
Flat peaches, or doughnut peaches, offer a uniquely floral sweetness that intensifies on the grill. Infuse with rosemary sprigs during grilling for an aromatic twist.
Serve alone or atop vanilla bean ice cream for a refined dessert. As Nigel Slater describes in Tender, “Fruit cooked simply over fire reveals its truest self.” Grilled flat peaches are a fitting tribute to summer’s generosity.
21- Buffalo Cauliflower Kebabs
Cauliflower has become a darling of the plant-based barbecue scene, and transforming it into spicy, tangy Buffalo-style kebabs takes it to new heights. The florets are marinated in a blend of hot sauce, garlic, and vegan butter before being skewered and grilled to charred perfection. The heat of the Buffalo sauce is mellowed by the smoky grill flavor, creating an irresistible bite.
Serve these kebabs with a cooling side of ranch or blue cheese dressing and crisp celery sticks for a playful nod to classic Buffalo wings. As Mark Bittman suggests in How to Grill Everything, vegetables can easily step into the spotlight when prepared thoughtfully. These kebabs make for an adventurous and satisfying appetizer or main course at any summer barbecue.
22- BBQ Tofu
Tofu, when properly handled, becomes a blank canvas for bold barbecue flavors. By pressing it to remove excess moisture, then marinating it in a smoky-sweet barbecue sauce, tofu transforms into a juicy, satisfying protein. Grilling it over high heat creates crisp edges and a beautifully caramelized exterior that locks in flavor.
Serve these tofu slices in sandwiches, wraps, or as a standalone entrée with sides like coleslaw or grilled corn. As Hannah Kaminsky writes in Vegan à la Mode, tofu’s adaptability allows it to mirror the flavors we crave most. BBQ tofu is a testament to how plant-based grilling can offer both depth and excitement.
23- Eggplant Steak Frites With Chimichurri
Eggplant, with its meaty texture and sponge-like ability to absorb marinades, makes an excellent “steak” substitute. Thickly sliced, brushed with olive oil and spices, and grilled until tender, it becomes a hearty main course. Paired with crispy, herb-seasoned fries and vibrant chimichurri, this dish evokes the comfort of a classic steak frites, minus the meat.
The fresh, herby tang of chimichurri balances the eggplant’s smoky richness, creating an unforgettable combination. As Yotam Ottolenghi notes in Plenty More, vegetables have endless potential to surprise and satisfy. Eggplant steak frites illustrate this idea beautifully, offering a sophisticated, plant-forward twist on a beloved classic.
24- Thai-Inspired Grilled Cauliflower Steaks
Cauliflower steaks lend themselves to myriad international flavors, and a Thai-inspired marinade offers an exciting departure from traditional barbecue fare. A blend of coconut milk, lime juice, lemongrass, ginger, and chili infuses each slice with bright, aromatic complexity. Grilling adds charred edges and a smoky undertone that amplifies these vibrant notes.
Serve with a side of jasmine rice or a crisp cucumber salad for a complete meal that bursts with color and freshness. As Deborah Madison emphasizes, embracing global flavors can enrich even the simplest ingredients. Thai-inspired cauliflower steaks demonstrate how grilling can become a passport to culinary exploration.
25- Grilled Balsamic Mushrooms
Mushrooms, particularly cremini or portobello, are natural flavor sponges. Marinating them in a mix of balsamic vinegar, garlic, olive oil, and fresh thyme before grilling enhances their earthy profile and brings out a delectable sweetness. The caramelization that occurs on the grill accentuates their umami depth.
These mushrooms can be served as a hearty side, tossed into salads, or layered in sandwiches. According to The Vegetarian Flavor Bible, understanding how to marry acidity and umami is key to extraordinary vegetarian dishes. Grilled balsamic mushrooms embody this principle, adding elegance and boldness to your summer spread.
26- Vinegar Coleslaw
A tangy vinegar-based coleslaw provides a crisp, refreshing counterpoint to rich, smoky grilled dishes. By forgoing heavy mayo in favor of a dressing made with apple cider vinegar, mustard, and a touch of maple syrup, this slaw stays light and bright. Shredded cabbage, carrots, and onions absorb the punchy dressing, offering a crunchy texture and vibrant taste.
This coleslaw pairs beautifully with sandwiches, burgers, or as a standalone salad. Michael Pollan reminds us that “the simplest preparations often yield the most pleasure,” and this vinegar slaw is a prime example. It acts as a palate cleanser, enhancing the flavors of every other dish on the barbecue table.
27- Grilled Corn Salad
Taking corn off the cob and transforming it into a salad captures the smoky sweetness of grilled corn in every bite. Combine the charred kernels with cherry tomatoes, avocado, red onion, cilantro, and a squeeze of lime for a colorful, refreshing side dish. The mix of textures and bright flavors is perfect for summer gatherings.
This salad can be served chilled or at room temperature, making it an ideal make-ahead option. As Samin Nosrat highlights, balancing salt, fat, acid, and heat is essential for memorable cooking — and this salad hits all those notes gracefully. It offers a modern take on classic corn side dishes, adding zest to any barbecue feast.
28- Zucchini and Cauliflower Skewers with Feta
Combining tender zucchini slices and hearty cauliflower florets on skewers creates a dynamic mix of flavors and textures. Brushed with olive oil and lemon zest before grilling, they develop a delicious charred flavor. Once off the grill, a sprinkle of crumbled feta adds a creamy, tangy finish.
These skewers are as visually appealing as they are tasty, embodying a Mediterranean flair that feels both rustic and refined. As Claudia Roden explains in Mediterranean Cookery, simple, high-quality ingredients are the cornerstone of unforgettable dishes. These skewers perfectly illustrate this approach, making them a standout choice for summer entertaining.
29- Caprese Eggplant Steaks
Inspired by the classic Italian salad, these grilled eggplant steaks are layered with juicy tomatoes, fresh basil, and creamy mozzarella or vegan cheese. A final drizzle of balsamic reduction brings sweetness and acidity that tie the components together beautifully.
This dish elegantly showcases summer produce while offering a hearty, satisfying main course. As Alice Waters argues, “Cooking is not about putting something together, it is about expression.” Caprese eggplant steaks express the joy and abundance of summer, transforming familiar flavors into something new and memorable.
30- Cheesy Portobello Burgers
Portobello mushrooms make for exceptional burger patties thanks to their meaty texture and rich umami flavor. Grilling them intensifies their savoriness, and topping them with melted cheese — whether it’s sharp cheddar, Swiss, or a vegan alternative — creates a decadent, melty delight. Layer with arugula, tomatoes, and a zesty aioli for a gourmet experience.
These burgers offer all the satisfaction of a traditional cheeseburger without the heaviness of meat. As Jonathan Safran Foer suggests in Eating Animals, shifting away from meat can lead to more meaningful, flavorful meals. Cheesy portobello burgers are a delicious argument for this evolution, proving indulgence and sustainability can coexist on the grill.
31- Grilled Cabbage Steaks
Cabbage may not be the first vegetable that comes to mind for grilling, but thickly sliced “steaks” char beautifully and become tender and slightly sweet. Brushed with olive oil, garlic, and smoked paprika, they develop a complex flavor that surprises and delights.
Top with a drizzle of tahini-lemon sauce or a scattering of toasted nuts for added richness and texture. As Nigel Slater writes in Tender, the transformative power of fire can reveal unexpected sides of humble ingredients. Grilled cabbage steaks are an eloquent testament to this, turning a simple head of cabbage into a star attraction.
Conclusion
These final additions to our collection of vegetarian barbecue innovations further illustrate the endless possibilities for plant-based creativity on the grill. Each dish draws on global inspirations, celebrates seasonal produce, and honors the transformative power of heat and smoke.
As we’ve explored through the wisdom of culinary visionaries like Ottolenghi, Madison, and Slater, embracing vegetables at the center of our summer feasts doesn’t mean compromise — it means revelation. By stepping outside traditional barbecue boundaries, we discover flavors, textures, and experiences that can delight even the most ardent meat lovers.
May this journey inspire you to light the grill with renewed imagination and a spirit of adventure. Let every sizzle remind us that summer cooking is an art form, and vegetables are among its greatest muses. Happy grilling!
Reimagining summer barbecue classics with vegetarian twists isn’t merely a culinary trend — it’s a celebration of creativity, flavor, and sustainability. By showcasing vegetables and plant-based ingredients in unexpected and luxurious ways, we honor the bounty of the season while inviting our guests to think differently about what belongs on the grill.
As these dishes demonstrate, a vegetarian barbecue can be just as indulgent and satisfying as its traditional counterpart. Drawing inspiration from respected voices like Ottolenghi, McGee, and Madison, we see that vegetables deserve the center stage they so rarely receive.
So, gather your friends, fire up the grill, and embark on a journey that proves summer feasts can be both vibrant and compassionate. Here’s to a season of smoky, savory, and sensational vegetarian delights. Bon appétit!
Bibliography
- Bittman, Mark. How to Grill Everything: Simple Recipes for Great Flame-Cooked Food. Houghton Mifflin Harcourt, 2018.
- Ottolenghi, Yotam. Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi. Ten Speed Press, 2014.
- Kaminsky, Hannah. Vegan à la Mode: More Than 100 Frozen Treats for Every Day of the Year. Skyhorse Publishing, 2012.
- Madison, Deborah. Vegetable Literacy. Ten Speed Press, 2013.
- Roden, Claudia. Mediterranean Cookery. BBC Books, 1987.
- Nosrat, Samin. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Simon & Schuster, 2017.
- Safran Foer, Jonathan. Eating Animals. Little, Brown and Company, 2009.
- Slater, Nigel. Tender: A Cook and His Vegetable Patch. Fourth Estate, 2009.
- Pollan, Michael. In Defense of Food: An Eater’s Manifesto. Penguin Press, 2008.
- Page, Karen, and Dornenburg, Andrew. The Vegetarian Flavor Bible. Little, Brown and Company, 2014.
- Waters, Alice. The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution. Clarkson Potter, 2007.
By Amjad Izhar
Contact: amjad.izhar@gmail.com
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