Grilled vegetables are a delicious and healthy alternative to traditional barbecue dishes. With a variety of flavor profiles and surprising ingredients, these meatless grilled recipes are sure to please both vegetarians and meat-eaters alike. From vegetarian burgers and grilled pizzas to stuffed vegetables and more, these recipes deliver plenty of flavor and inspiration for summer feasts. Whether you’re hosting a backyard barbecue or looking for a tasty weeknight dinner, these vegetarian grilling recipes are perfect for vibrant, healthy meals.
Key Takeaways:
- Grilled vegetables are a flavorful and healthy option for meatless meals.
- Vegetarian barbecue recipes include a variety of dishes like burgers, pizzas, and stuffed vegetables.
- These recipes offer a wide range of flavors and textures, appealing to both vegetarians and meat-eaters.
- Adding grilled vegetables to your barbecue repertoire can help you incorporate more plant-based dishes into your diet.
- Fire up the grill and enjoy a delicious, healthy, and satisfying vegetarian barbecue experience.
Pulled Mushroom Sandwiches with Barbecue Sauce
Looking to add some meat-free options to your barbecue menu? These pulled mushroom sandwiches are the perfect choice! Made with grilled and shredded maitake mushrooms, they offer a satisfying and flavorful alternative to classic pulled pork sandwiches. The combination of tender mushrooms and a quick barbecue sauce creates a mouthwatering filling that will impress both vegetarians and meat-eaters.
To make these delicious sandwiches, start by grilling the maitake mushrooms until they are tender and slightly charred. Then, shred the mushrooms using a fork to achieve a pulled texture. Meanwhile, prepare a quick barbecue sauce by combining your favorite vegetarian barbecue sauce with a touch of sweetness and tang. Mix the shredded mushrooms with the barbecue sauce until they are well-coated and infused with flavor.
When it comes to serving, use soft and buttery brioche buns as a base for the pulled mushroom filling. Top the mushrooms with a vinegar-spiked slaw, adding a refreshing crunch that complements the rich flavors of the barbecue sauce. The combination of the smoky mushrooms, tangy sauce, and crunchy slaw creates a mouthwatering, texturally diverse sandwich that is irresistible.
Not only do these pulled mushroom sandwiches offer a delicious alternative to traditional barbecue fare, but they also showcase the versatility and meat-like texture of mushrooms. Maitake mushrooms, also known as hen-of-the-woods, have a robust flavor that stands up well to grilling, making them an excellent choice for this recipe.
“These pulled mushroom sandwiches are a delicious and satisfying meat-free twist on classic pulled pork sandwiches.”
Recipe Highlights
- Grilled and shredded maitake mushrooms
- Quick and flavorful barbecue sauce
- Soft and buttery brioche buns
- Vinegar-spiked slaw for added crunch
For a visual representation of the recipe, here’s an enticing image:
Grilled Naan Pizzas with Mexican Street Corn Toppings
Making grilled pizzas can be a daunting task, but this recipe takes away the complexity by using store-bought naan or flatbread as a convenient base. Inspired by the irresistible flavors of Mexican street corn, these grilled naan pizzas are bursting with tangy creaminess and juicy sweetness. They are not only delicious but also a perfect meatless option for your next barbecue.
Instead of dealing with pizza dough, the sturdy texture of naan or flatbread simplifies the grilling process and ensures a crispy crust. The toppings are where the magic happens—a blend of sour cream, mayonnaise, lime juice, and garlic creates a luscious and tangy base. This creamy mixture is then generously spread onto the grilled naan, creating a delightful canvas for the toppings.
To capture the essence of Mexican street corn, charred corn kernels are scattered over the creamy base, infusing each bite with bursts of juicy sweetness. A sprinkle of cotija cheese adds a salty and crumbly texture, while fresh cilantro and a squeeze of lime juice brighten up the flavors.
With these mouthwatering grilled naan pizzas, you can embrace the vibrant and distinct flavors of Mexican cuisine without sacrificing your vegetarian lifestyle. They are not only visually appealing but also incredibly easy to make, making them a go-to choice for quick and satisfying meals. Whether you’re hosting a barbecue or simply craving a flavorful vegetarian dish, these pizzas are sure to impress your taste buds.
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Grilled Zucchini and Yellow Squash with Hot Honey Vinaigrette
If you’re looking for a flavorful and healthy addition to your plant-based BBQ dishes, this recipe for Grilled Zucchini and Yellow Squash with Hot Honey Vinaigrette is a must-try. The combination of grilled vegetables, tangy vinaigrette, and creamy ricotta creates a harmonious blend of flavors that will impress your guests.
To make this dish, start by grilling a mix of zucchini and yellow squash until they are tender and slightly charred. This step adds a smoky depth to the vegetables, enhancing their natural sweetness. Once grilled, the vegetables are brushed with a homemade vinaigrette made with hot honey, sliced shallots, and jalapeños. The vinaigrette adds a spicy kick and a touch of sweetness that complements the grilled vegetables perfectly.
To bring a cool and creamy element to this dish, serve the grilled zucchini and yellow squash with fresh ricotta cheese and mint. The ricotta adds a creamy and slightly tangy flavor that balances out the heat from the vinaigrette. Fresh mint leaves provide a refreshing and aromatic touch, making every bite of this dish burst with flavor.
The best part is that you can prepare the vinaigrette ahead of time, making it convenient for busy weeknights or when hosting barbecues. Simply mix the hot honey, sliced shallots, and jalapeños together and store it in the fridge until you’re ready to use it.
“Grilled Zucchini and Yellow Squash with Hot Honey Vinaigrette is a delicious and innovative way to enjoy grilled veggies at your next BBQ. The combination of smoky flavors, sweet heat, and creamy ricotta creates a mouthwatering dish that will have everyone coming back for more.”
Whether you’re following a plant-based diet or simply looking for a tasty and healthy addition to your barbecue spread, this recipe is a winner. The grilled zucchini and yellow squash with hot honey vinaigrette is a flavorful and satisfying dish that showcases the versatility of grilled vegetables.
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Grilled Sweet Potato “Steaks” with Rice and Peas
Looking for a tasty and nutritious vegetarian dish for your summer barbecue? Try these flavorful Grilled Sweet Potato “Steaks” with Rice and Peas. Grilling sliced sweet potatoes adds a delicious charred and caramelized flavor that complements the natural sweetness of this tuber. Paired with a side of fluffy rice and vibrant peas, this dish offers a complete and satisfying vegetarian meal. Get ready to tantalize your taste buds with this simple yet scrumptious recipe.
Here’s what you’ll need:
- 2 large sweet potatoes, sliced into “steaks”
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked rice
- 1 cup peas, cooked and drained
Instructions:
- Preheat your grill to medium-high heat.
- In a small bowl, mix together the olive oil, paprika, garlic powder, salt, and black pepper.
- Brush both sides of the sweet potato “steaks” with the olive oil mixture.
- Place the “steaks” on the grill and cook for about 4-5 minutes per side, or until tender and lightly charred.
- Remove the sweet potato “steaks” from the grill and let them rest for a few minutes.
- Serve the grilled sweet potato “steaks” on a bed of cooked rice, with a side of peas.
- Enjoy the flavorful combination of sweet and savory flavors!
This dish is not only delicious but also packed with nutrients. Sweet potatoes are a great source of vitamins A and C, while peas provide a good dose of fiber and protein. It’s a healthy and satisfying option for vegetarians and veggie lovers alike.
For an extra touch of flavor, you can drizzle the grilled sweet potato “steaks” with a tangy BBQ sauce or sprinkle them with fresh herbs like chopped cilantro or parsley. Feel free to get creative with your toppings and tailor the dish to your taste preferences.
| Key Benefits | Nutritional Information per Serving |
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| Rich in vitamins A and C | Calories: 250 |
| Good source of fiber and protein | Carbohydrates: 45g |
| Delicious and satisfying | Fat: 5g |
| Easy to prepare | Protein: 6g |
So fire up the grill and give these Grilled Sweet Potato “Steaks” with Rice and Peas a try. They make a fantastic addition to any vegetarian barbecue or a flavorful meatless meal option for the summer season. Enjoy the vibrant flavors while nourishing your body with wholesome ingredients.
Conclusion
Grilled vegetables are the perfect choice for meatless meals, offering a variety of flavors and textures. From the delicious pulled mushroom sandwiches to the mouthwatering grilled pizza and stuffed vegetables, these vegetarian barbecue recipes are sure to satisfy your cravings.
Whether you follow a vegetarian diet or simply want to explore more plant-based options, these recipes are a fantastic addition to your barbecue repertoire. The Grilled Portobello Mushroom Recipes, BBQ Tofu Recipes, and Vegetarian BBQ Sauce Recipes mentioned in this article are guaranteed to impress your family and friends.
So why wait? Fire up the grill and get ready to enjoy a delicious, healthy, and fulfilling vegetarian barbecue experience. With these recipes, you can create flavorful and satisfying meals that will leave everyone asking for seconds. Embrace the versatility and taste of grilled vegetables, and elevate your meatless meals to a whole new level.
Source Links
- https://www.foodandwine.com/special-diets/vegetarian/vegetarian-grilling-recipes
- https://www.marthastewart.com/274591/meatless-grilling-recipes
- https://www.loveandlemons.com/grilled-vegetables/
Ryan Conlon is a BBQ enthusiast and inspired chef on a journey through the smoky, savory world of outdoor cooking. Hailing from the heart of the Midwest, Ryan’s passion for grilling ignited during his early years, where family gatherings often revolved around the sizzle of the grill and the aroma of seasoned meats.
