3 Great Vegetarian Grilling Ideas
Whether you are vegetarian or just want to round out your meat-centric meals on the grill this summer, skip the frozen veggie burgers and try something new with these simple and flavorful vegetarian grilling ideas!
“Take any of your usual vegetable suspects and add a bit of acidity with grilled lemon!”
- Any quick-cooking vegetable (asparagus, peppers, husked corn, zucchini, tomatoes, etc.)
- 2 or more lemons, halved
- Olive oil
- Sea Salt
- Aleppo pepper
- Brush whole or chopped vegetables with a light coating of olive oil.
- Grill over medium-low heat until lightly charred.
- Cut lemons in half, removing any visible seeds and brush with olive oil.
- Grill cut side down, until you see defined grill marks and lemons start to soften.
- Serve grilled vegetables with a side of grilled lemon and top with salt & pepper to taste.
“I love the taste and size of shiitakes for grilling. This marinade can also be doubled and used for chicken, but be sure to allow at least 2 hours to flavor the meat. Overnight is best!”
- ¼ cup tamari or soy sauce
- 1 tsp honey
- 1 Tbsp rice wine vinegar
- 1 Tbsp sesame oil
- 1 clove garlic, crushed
- 2 tsp grated fresh ginger
- 1 pinch chili flakes
- In a large bowl, whisk together all marinade ingredients.
- Use a towel to gently brush off any dirt from the mushrooms, but leave whole.
- Combine mushrooms in the bowl with marinade and gently toss to coat. Marinate for one hour, tossing occasionally.
- To assemble skewers, slide 3 marinated mushrooms and 1 pineapple triangle onto each skewer.
- Grill over medium-high heat for 8-10 minutes, flipping once, until pineapple has nice grill marks and the mushrooms tenderize.
“I first discovered this squeaky, grilling cheese while studying abroad in Cyprus, where it is traditionally made. Halloumi can be tricky to track down here in the states, but fully worth the effort! Specialty delis often carry it, but call around first to see who carries it near you.”
- 9 oz halloumi cheese
- 3 or more large, ripe strawberries, halved
- 6 x 6-inch skewers, soaked in water
- 1 Tbsp chopped fresh tarragon
- 1 Tbsp chopped fresh basil
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 pinch salt & pepper
- 1 pinch Aleppo pepper
- In a medium sized bowl, combine ingredients for marinade.
- Strain halloumi cheese from brine and cut into one-inch cubes.
- Toss in marinade and let sit in the fridge until ready to grill.
- To assemble, skewer 3 cubes of halloumi along with half strawberry.
- Grill over high heat on a freshly cleaned and oiled grill. Once you see caramel-colored grill marks, flip to grill the opposite side.
- Remove from the grill and drizzle with any left over marinade.
Aubrey Jenkins is a personal chef in Seattle who specializes in plant-based meals and catering to alternative diets. She is also the author and photographer behind DrumBeets.com –
a food blog to inspire home chefs to cook intuitively and eat mindfully.