Our 15 Best Vegetarian Grilling Recipes
Make use of all that glorious summer produce and put some grill marks on it while you're at it! From pizza and black bean burgers to veggie sandwiches and cheesy Parmesan zucchini, we've gathered up the most mouth-watering vegetarian recipes for the grill, perfect for dinners on the deck.
Pizza on the Grill I
"Oh my goodness, is this ever a fabulous way to make homemade pizza! I'm a novice and this was the best I've ever made." —LADYJAYPEE
Bulgogi-Spiced Tofu Wraps with Kimchi Slaw
Grilled bulgogi-spiced tofu strips are wrapped up with homemade kimchi slaw and gochujang vinaigrette. "This bulgogi-spiced wrap is big on taste with its beautiful blend of spices that perfectly complement the grilled tofu and vegetables," says MyNutriCounter. "It's really simple to make and so satisfying that it will keep your hunger wrapped up."
California Grilled Veggie Sandwich
"This was quite possibly the best sandwich I've ever had (my hubby said the same thing). We put it in Italian-seasoned focaccia and after the veggies were done, we assembled the sandwich and wrapped it in foil. For us, this made two very large sandwiches. I want another one already." —trooworld
Grilled Garlic Parmesan Zucchini
"This is a terrific recipe! I've made this a few times now for company, and people always ask for the recipe and are excited to learn a new way to cook zucchini, especially for the grill," says Lisa S.
Grilled Eggplant, Tomato, and Goat Cheese
"A delicious and impressive appetizer that beautifully complimented our grilled chicken dinner. Even my tomato-hating husband enjoyed this." —KAITCH
Grilled Zucchini Pizza with Goat Cheese
"I recently stopped eating meat and wheat, and this was the perfect substitute for a good pizza! It was so quick and simple, will sure to be a favorite around here!" —trainwife
Grilled Tofu Skewers with Sriracha Sauce
"So tasty," says thejmaxwell. "Highly recommend, but be sure to use the firmest tofu or you will leave a portion of it on your grill!" You can also use a grill basket instead of skewers.
Grilled Hearts of Romaine
"This is truly and ridiculously easy," says Chef John. "The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures."
Grilled Zucchini II
"Have too much zucchini from your garden? Try this quick and delicious summer recipe using your grill," says Nancy.
Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella
"Amazing! This recipe deserves its great reviews, that's for sure. I grilled some onions and red bell peppers together and added some of the balsamic glaze. It was absolutely fantastic." —New2Cooking
Grilled Garlic Artichokes
"Super easy. I used small artichokes and made them for an appetizer. Really a crowdpleaser and so pretty on the plate. I boiled them a little longer and also added a small amount of balsamic vinegar to the marinade. Delicious," says Lisa L. "Everyone asked for the recipe."
Grilled Yellow Squash
"I cut up the squash and put it in foil and grilled it with the olive oil and garlic. It was easy to just flip the foil pack rather than each individual squash piece. Turned out excellent!"—PRL63
Individual Grilled Veggie Pizzas
"Delicious! No matter what combination of veggies you use, this is going to be good. This is a great base to get creative and use what you may have on hand or fresh from your garden. I used portobello mushrooms, tomatoes, zucchini, yellow squash, red and green peppers, and red onion. I also used pizza sauce versus pesto," Jillian says. "You can also add different types of cheeses as well like fresh mozzarella, Asiago, Parmesan, or Romano. Chopped fresh basil is a great addition, too."
Homemade Black Bean Veggie Burgers
"One of the best dishes I made this month! This recipe made four good-size patties. We ate them all up and I immediately made another batch to have for lunches," Jamie K. says.
Pesto-Stuffed Grilled Portobellos
"These are very easy to assemble with few ingredients making for an impressive looking side dish. At first, I thought there's no way there will be enough "stuffing". And there really wasn't much but I later realized that the amount was perfect. Any more and the mushrooms would have been totally overwhelmed by pesto flavor," says France C.