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 vegetarian grill recipes.

39 Vegetarian Grill Recipes to Make All Season

Grilled Cabbage
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.
Mexican Street Corn
You may never eat corn on the cob any other way after tasting this smoky-sweet corn covered in Cotija and a zesty sauce. For wrapping the corn, use butcher’s twine because it’s oven-safe and you don’t have to worry about it burning.
Grilled Cauliflower Steaks
A center cut of cauliflower, seasoned with smoked paprika, garlic powder, red pepper flakes and parsley, is grilled until tender and charred. It’s endlessly flavorful, especially with a pat of flavored butter on top when served, just as with a grilled steak.
Grilled Mushrooms
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.
Grilled Veggie Pizza
Prebaked pizza crust from the store makes this pizza an absolute breeze—plus, it’s sturdy enough to be loaded with vegetables and just about any topping. Upgrade this pizza by using slices of fresh mozzarella instead of shredded.
Veggie Kabobs
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.
Grilled Broccoli
Broccoli isn’t just for sauteing! 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.
Grilled Corn in Husks
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.
Farmers Market Street Tacos
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 also makes them more pliable.
Grilled Romaine Salad
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.
Grilled Asparagus
This two-ingredient vegetable dish—that’s right, two!—consists solely of asparagus and your favorite barbecue sauce. Choose asparagus stalks that are bright green with firm stems that don’t appear woody.
Grilled Bean Burgers
It’s surprisingly easy to make your own bean-based veggie burger at home, and the best part is that 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.
Stuffed Grilled Zucchini
Zucchini makes a tasty container for a cheesy, Italian-inspired bread crumb filling. If you’re not a fan of mint, swap in oregano.
Contest-Winning Grilled Corn Salsa
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 a jalapeno to mix in.
Grilled Potato Fans with Onions
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.
Grilled Vegetable Platter
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.
Grilled Eggplant Parmesan Stacks
Serve these smoky stacks of cheesy grilled eggplant on rolls, as you would a classic eggplant Parm. The sandwiches make a satisfying vegetarian alternative to burgers.
Grilled Tomato Pizzas
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.
Grilled Green Beans
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.
Grilled Guacamole
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.
Grilled Elote Flatbread
Keep fresh or frozen pizza dough on hand 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).
Grilled Zucchini
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, as they tend to be more tender and have smaller seeds.
Grilled Squash
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.
Grilled Tomato-Peach Pizza
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.
Peach Burrata Salad
Grated 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.
Fire-Roasted Vegetable Salsa
Once you realize how easy it is to make pita chips at home—just pop wedges of the bread onto 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 pita chips.
Tomato, Avocado and Grilled Corn Salad
Most vegetarian grill recipes can be paired with meat for the non-vegetarians 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.
Grilled Veggies with Caper Butter
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).
Grilled Sweet Potatoes
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.
Grilled Nectarines with Burrata and Honey
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.
Grilled Bruschetta
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.
Grilled Corn Hummus Tostadas
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.
Farro Salad with Charred Shishito Peppers and Corn
Chewy and pleasantly nutty, farro is one of our favorite ancient grains for salads. This recipe dresses it up with the bold flavors of shishito, lime and sweet corn. Good gluten-free alternatives to farro for this recipe are quinoa and wild rice.
Grilled Peach Couscous Salad
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.
Grilled Vegetable Pesto Sandwiches
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.
Grilled Potato and Corn Salad
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.
Grilled Herbed Olives
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.
Grilled Eggplant with Fig, Feta and Walnuts
This Mediterranean-inspired dish can also be made with zucchini or any type of summer squash from the market. Chop up leftovers into a salad or spread them onto a grilled flatbread with even more cheese.
Summer Harvest Grilled Panzanella Salad
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!
Vegetarian Grill Recipes FAQ
What meatless dishes can I grill for a vegetarian?
Meatless dishes to grill for a vegetarian can include grilled cauliflower steaks, veggie kabobs, homemade veggie burgers and grilled flatbreads. For an easier solution, add 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 kabobs or substitute for burger patties.
What is the best vegetarian protein for grilling?
The best vegetarian proteins for grilling are plant-based burgers and sausages 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 meat 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?
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.