24+ Fresh and Flavorful Summer Grilled Vegetarian Recipes That Everyone Will Love

Summer is here, and that means it’s time to fire up the grill and enjoy fresh, flavorful meals under the sun.

But grilling isn’t just for burgers and hot dogs—vegetarian grilling is just as delicious, vibrant, and satisfying.

Whether you’re a plant-based eater, flexitarian, or just looking to enjoy more veggies this season, these 24+ summer grilled vegetarian recipes are perfect for outdoor cookouts, family dinners, or casual weeknight meals.

From juicy grilled veggie burgers and hearty stuffed peppers to refreshing skewers and smoky salads, this collection is bursting with seasonal produce and creative flavor combinations.

These recipes are simple to prepare, crowd-pleasing, and most importantly, they celebrate the best of summer with every bite.

So grab your tongs, prep your produce, and let’s dive into a colorful world of grilled vegetarian goodness!

24+ Fresh and Flavorful Summer Grilled Vegetarian Recipes That Everyone Will Love

Grilling season is the perfect time to get creative with fresh, plant-based ingredients—and as you’ve seen, the options are anything but boring.

These 24+ summer grilled vegetarian recipes prove that you don’t need meat to enjoy bold, smoky, and satisfying meals hot off the grill.

Whether you’re cooking for a backyard party, planning a picnic, or just enjoying a quiet evening on the patio, these recipes offer something for every palate—from hearty tofu steaks and cheesy stuffed peppers to bright salads and crowd-pleasing skewers.

Grilled Halloumi & Watermelon Skewers

This recipe brings together the salty richness of halloumi cheese with the juicy sweetness of watermelon, creating a refreshing, unexpected pairing that’s perfect for hot summer days.

The smoky char from the grill intensifies both flavors, making this dish ideal for backyard gatherings or quick weekday dinners.

Ingredients:

• 1 block halloumi cheese, cut into 1-inch cubes
• 2 cups seedless watermelon, cut into 1-inch cubes
• 2 tablespoons olive oil
• Juice of 1 lime
• Fresh mint leaves
• Skewers (if wooden, soak in water for 20 minutes)

Instructions:

1. Preheat your grill to medium-high heat.
2. Thread halloumi and watermelon cubes alternately onto skewers.
3. Brush skewers with olive oil and drizzle lime juice over them.
4. Grill skewers for 2-3 minutes on each side until grill marks appear and the cheese is golden.
5. Remove from the grill and top with torn mint leaves before serving.

The result is a playful, satisfying dish with bright contrasts in flavor and texture.

It’s the perfect starter or light main for a warm evening meal and pairs wonderfully with a chilled white wine or sparkling lemonade.

Grilled Portobello Mushroom Burgers with Avocado Aioli

For a hearty, meat-free alternative to a classic summer burger, grilled portobello mushrooms are unbeatable.

Their meaty texture and ability to soak up marinades make them the ideal star of a satisfying vegetarian sandwich.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 4 burger buns
• Lettuce, tomato slices, red onion (optional toppings)

For the Avocado Aioli:

• 1 ripe avocado
• 1 garlic clove
• Juice of ½ lemon
• 2 tablespoons mayonnaise (or vegan mayo)
• Salt and pepper to taste

Instructions:

1. Whisk together balsamic vinegar, soy sauce, olive oil, and garlic powder. Brush mixture onto both sides of the mushroom caps.
2. Let marinate for 15-20 minutes while you prepare the aioli.
3. For the aioli, blend all ingredients in a food processor until smooth. Set aside.
4. Preheat grill to medium-high. Grill mushrooms for 5-7 minutes per side until tender and grill-marked.
5. Toast burger buns on the grill for about 1 minute.
6. Assemble burgers with lettuce, grilled mushrooms, aioli, and any desired toppings.

This burger delivers bold flavor and creamy richness without the heaviness of meat.

It’s a crowd-pleaser even among non-vegetarians, and the avocado aioli adds a cooling, zesty finish that’s perfect for summer.

Grilled Corn & Zucchini Tacos with Chipotle Lime Crema

These tacos are a celebration of summer’s best produce: sweet corn and tender zucchini, both grilled to perfection and tucked into soft tortillas with a smoky, creamy chipotle lime sauce.

Ingredients:

• 2 ears of corn, husks removed
• 2 medium zucchinis, sliced lengthwise
• 1 tablespoon olive oil
• Salt and pepper
• 6 small corn or flour tortillas
• Crumbled cotija cheese (optional)
• Fresh cilantro for garnish

For the Chipotle Lime Crema:

• ½ cup sour cream or Greek yogurt
• 1 chipotle pepper in adobo sauce
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat the grill to medium heat. Brush corn and zucchini with olive oil and sprinkle with salt and pepper.
2. Grill corn for about 10 minutes, turning occasionally, until slightly charred. Grill zucchini for 3-4 minutes per side until tender.
3. Cut corn kernels off the cob and chop zucchini into bite-sized pieces.
4. Blend all crema ingredients in a food processor until smooth.
5. Warm tortillas on the grill for 30 seconds per side.
6. Fill tortillas with grilled veggies, drizzle with crema, and top with cotija cheese and cilantro.

These tacos offer a vibrant, smoky-sweet bite with just enough heat to make them exciting.

They’re endlessly customizable, easy to make in batches, and a fantastic way to enjoy fresh summer vegetables in a fun, handheld form.

Grilled Veggie and Pesto Flatbreads

A fresh, flavorful flatbread topped with a mix of grilled vegetables and vibrant pesto makes for the perfect light lunch or dinner.

This recipe combines the smokiness of the grill with the brightness of pesto, all wrapped in a crispy, warm flatbread.

Ingredients:

• 2 flatbreads or pizza bases
• 1 red bell pepper, cut into strips
• 1 yellow squash, sliced
• 1 eggplant, sliced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup pesto (store-bought or homemade)
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the grill to medium-high heat. Brush the vegetables with olive oil and season with salt and pepper.
2. Grill the vegetables for about 3-4 minutes per side, until they’re tender and have nice grill marks.
3. Lightly grill the flatbreads for 1-2 minutes on each side, just to warm them up and get a bit of char.
4. Spread pesto evenly across each flatbread.
5. Top with grilled vegetables and return to the grill for 2 minutes to allow everything to meld together.
6. Remove from the grill and garnish with fresh basil.

This dish offers a perfect balance of smoky grilled vegetables and the fresh, herby taste of pesto, all atop a crispy flatbread.

It’s a fun, easy, and light meal to enjoy under the sun or on a warm evening.

Grilled Tofu Skewers with Peanut Sauce

For a protein-packed vegetarian dish, grilled tofu skewers paired with a creamy peanut sauce are a standout.

The tofu soaks up the marinade while the grill imparts a subtle smokiness, making each bite satisfying and full of flavor.

Ingredients:

• 1 block firm tofu, drained and cut into cubes
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• Skewers (if wooden, soak in water for 20 minutes)

For the Peanut Sauce:

• ¼ cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 2 teaspoons sesame oil
• 1 teaspoon sriracha (optional, for heat)
• Warm water, as needed to thin the sauce

Instructions:

1. Whisk together soy sauce, sesame oil, rice vinegar, ginger, garlic, maple syrup, and lime juice. Marinate tofu cubes in the mixture for at least 30 minutes.
2. Preheat the grill to medium-high heat.
3. Thread tofu cubes onto skewers, and grill for 5-6 minutes on each side, until slightly charred.
4. While tofu grills, mix together all peanut sauce ingredients, adding warm water to reach your desired consistency.
5. Serve the skewers drizzled with peanut sauce and a sprinkle of chopped peanuts or cilantro.

These tofu skewers are packed with flavor and protein, making them a perfect main for vegetarians and meat-eaters alike.

The creamy peanut sauce adds a rich, nutty element that complements the charred tofu perfectly.

Grilled Sweet Potato & Black Bean Salad

Sweet potatoes, smoky grilled corn, and black beans come together in this hearty and healthy summer salad.

It’s vibrant, satisfying, and full of seasonal ingredients, making it a perfect dish for potlucks or a filling side at a BBQ.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 ears of corn, husked
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 avocado, diced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Juice of 1 lime
• 1 teaspoon honey or maple syrup
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat. Toss sweet potato cubes with olive oil, cumin, salt, and pepper, then grill in a grill basket or foil for 10-12 minutes, turning occasionally until soft and slightly charred.
2. Grill the corn for 10 minutes, rotating occasionally, until charred. Cut the kernels off the cob once cooled.
3. In a large bowl, combine grilled sweet potatoes, corn, black beans, red bell pepper, and avocado.
4. Whisk together all dressing ingredients and pour over the salad, tossing gently to coat.
5. Garnish with fresh cilantro and serve.

This grilled sweet potato and black bean salad is packed with flavor and nutrition, offering a smoky-sweet profile balanced with creamy avocado and tangy dressing.

It’s perfect for a healthy side dish or a light meal on its own.

Grilled Stuffed Bell Peppers with Quinoa and Veggies

Grilled stuffed bell peppers are a colorful and satisfying dish that’s perfect for a healthy summer dinner.

With quinoa, veggies, and a bit of cheese, they’re a delightful mix of textures and flavors, and grilling them gives them a smoky depth.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 zucchini, finely chopped
• 1 cup cherry tomatoes, halved
• ½ cup black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ cup shredded cheese (optional)
• Olive oil for brushing
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat.
2. In a bowl, mix together cooked quinoa, zucchini, cherry tomatoes, black beans, cumin, smoked paprika, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack them in.
4. Lightly brush the outside of the peppers with olive oil and place them on the grill.
5. Grill for 15-20 minutes, turning occasionally, until the peppers are tender and slightly charred. Add cheese on top during the last 2 minutes if desired, allowing it to melt.
6. Remove from the grill and serve hot, garnished with fresh herbs or a drizzle of sour cream if desired.

These stuffed bell peppers are a fantastic way to enjoy the season’s freshest produce, with the smoky char from the grill elevating the flavors.

Whether as a main or a side, they’re sure to be a hit at any summer gathering.

Grilled Avocado Tacos with Mango Salsa

If you’re looking for a light yet flavorful taco, grilled avocados filled with tangy mango salsa are a great choice.

The creamy avocado is beautifully charred and pairs perfectly with the sweet and spicy mango salsa for a refreshing summer meal.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 mango, peeled and diced
• ½ red onion, finely diced
• 1 jalapeño, minced
• 2 tablespoons cilantro, chopped
• Juice of 1 lime
• 6 small corn tortillas

Instructions:

1. Preheat the grill to medium-high heat. Brush avocado halves with olive oil and sprinkle with salt and pepper.
2. Grill the avocados cut-side down for about 2-3 minutes, until grill marks appear and the flesh softens slightly.
3. While the avocados are grilling, mix together mango, red onion, jalapeño, cilantro, and lime juice to make the salsa.
4. Once the avocados are grilled, scoop out some of the flesh to make a small well, then fill each avocado half with the mango salsa.
5. Warm the tortillas on the grill for about 30 seconds on each side, then serve the grilled avocado halves on top of the tortillas.

These tacos are bursting with flavor from the creamy avocado and the bright, sweet salsa, making them a perfect choice for a light and vibrant summer meal.

They’re easy to make, yet incredibly satisfying!

Grilled Cauliflower Steaks with Lemon Tahini Sauce

Cauliflower steaks are a delicious, hearty vegetarian dish that shines on the grill.

Paired with a tangy lemon tahini sauce, this recipe turns a humble vegetable into a smoky, flavorful main dish that’s perfect for summer.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon turmeric
• Salt and pepper to taste

For the Lemon Tahini Sauce:

• 3 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 tablespoons water (or more for desired consistency)
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Slice the cauliflower into ¾-inch thick “steaks.” Brush both sides with olive oil, then sprinkle with garlic powder, turmeric, salt, and pepper.
3. Grill cauliflower steaks for 4-5 minutes per side until golden brown and tender, making sure they don’t break apart.
4. While the cauliflower is grilling, whisk together tahini, lemon juice, olive oil, garlic, and water to make a smooth sauce. Adjust the consistency with more water if needed.
5. Once the cauliflower is grilled, drizzle the lemon tahini sauce over the steaks and serve immediately.

These grilled cauliflower steaks are packed with smoky flavor and perfectly complemented by the creamy, tangy lemon tahini sauce.

They’re a satisfying and nutritious choice that’s sure to become a favorite at any barbecue or dinner.

Grilled Veggie and Hummus Wraps

A simple, healthy, and satisfying grilled veggie wrap with creamy hummus is perfect for a quick lunch or light dinner.

The combination of grilled vegetables and the creamy, savory hummus creates a refreshing and flavorful wrap that’s ideal for summer.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 yellow onion, sliced
• 1 eggplant, sliced
• 4 whole-wheat tortillas
• ½ cup hummus (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh spinach leaves (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the zucchini, bell pepper, onion, and eggplant in olive oil, salt, and pepper. Grill the vegetables for 3-5 minutes per side until tender and lightly charred.
3. While the veggies are grilling, warm the tortillas on the grill for about 1 minute on each side.
4. Spread a generous amount of hummus on each tortilla.
5. Once the vegetables are grilled, layer them onto the tortillas and add fresh spinach leaves if desired.
6. Roll up the tortillas tightly and serve warm, cut into halves or quarters.

These wraps are a delightful blend of smoky grilled veggies and creamy hummus, offering a healthy and fulfilling meal that’s packed with nutrients.

They’re perfect for a picnic or a casual outdoor dinner.

Grilled Vegetable Paella

Paella is a traditional Spanish dish that’s full of flavor and texture.

This vegetarian version, grilled over an open flame, enhances the smokiness of the vegetables and rice, making it an excellent summer dish. With a mix of saffron, paprika, and fresh veggies, this grilled paella will transport you to the Mediterranean.

Ingredients:

• 1 cup short-grain rice (like Arborio or Bomba rice)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 small zucchini, diced
• 1 small eggplant, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon saffron threads (optional)
• 2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the grill to medium-high. Heat olive oil in a large cast-iron skillet or paella pan over the grill.
2. Add the onions and garlic to the pan, cooking for 2-3 minutes until softened. Add the bell peppers, zucchini, eggplant, and tomatoes, and cook for 5-7 minutes until the vegetables are slightly charred.
3. Stir in the rice, paprika, and saffron, then pour in the vegetable broth. Stir to combine, then season with salt and pepper.
4. Cover the pan with foil or a grill-safe lid and cook for 15-20 minutes, until the rice is tender and has absorbed most of the liquid. If necessary, add more broth or water to prevent burning.
5. Garnish with fresh parsley before serving.

This grilled vegetable paella is a flavorful, satisfying one-pan meal that’s perfect for a summer dinner.

The smoky, charred vegetables and the fragrant rice make it an unforgettable dish.

Grilled Peach & Burrata Salad

Grilled peaches bring a sweet, caramelized flavor that pairs perfectly with creamy burrata cheese.

This simple yet elegant salad is a refreshing, light dish for summer that combines sweetness, creaminess, and savory flavors in every bite.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups mixed greens (arugula, spinach, etc.)
• 1 ball of burrata cheese
• 2 tablespoons balsamic glaze
• Fresh basil leaves for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the peach halves with olive oil and season with salt and pepper.
3. Grill the peaches for 2-3 minutes on each side, just until grill marks appear and the peaches soften slightly.
4. Arrange the mixed greens on a serving platter, then top with the grilled peaches.
5. Tear the burrata into pieces and scatter it over the salad.
6. Drizzle with balsamic glaze and garnish with fresh basil leaves.

This grilled peach and burrata salad offers a perfect balance of sweet and savory flavors, with the smoky grilled peaches and rich, creamy burrata.

It’s a perfect dish for a summer gathering, brunch, or as a refreshing side to a light meal.

Grilled Sweet Potato & Chickpea Salad with Tahini Dressing

This grilled sweet potato and chickpea salad is a hearty and nutritious meal that combines the smoky flavor of grilled sweet potatoes with protein-packed chickpeas.

Topped with a creamy tahini dressing, it’s a filling, vibrant, and delicious option for a warm summer day.

Ingredients:

• 2 medium sweet potatoes, peeled and cut into cubes
• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups mixed greens (spinach, arugula, etc.)
• ½ red onion, thinly sliced
• ¼ cup pumpkin seeds (optional)

For the Tahini Dressing:

• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 2 tablespoons water (or more for desired consistency)
• Salt to taste

Instructions:

1. Preheat the grill to medium heat. Toss the sweet potato cubes in olive oil, cumin, paprika, salt, and pepper.
2. Grill the sweet potato cubes for 10-12 minutes, turning occasionally, until tender and slightly charred.
3. While the sweet potatoes are grilling, toss the chickpeas with olive oil, cumin, paprika, salt, and pepper. Grill the chickpeas for 5-7 minutes until crispy.
4. In a bowl, whisk together tahini, lemon juice, olive oil, maple syrup, water, and salt to make the dressing.
5. In a large salad bowl, combine the grilled sweet potatoes, chickpeas, mixed greens, and red onion.
6. Drizzle with tahini dressing and top with pumpkin seeds before serving.

This salad is a perfect balance of sweetness, smokiness, and creaminess, making it a perfect meal for any summer day.

It’s filling, nutritious, and a great way to enjoy roasted vegetables with a flavorful dressing.

Grilled Asparagus and Parmesan Risotto

Grilled asparagus paired with a creamy Parmesan risotto creates a delightful dish full of flavor and texture.

The charred asparagus adds smokiness that complements the richness of the risotto, making it a standout option for a summer dinner or special occasion.

Ingredients:

• 1 bunch of asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• ½ cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• ½ cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat the grill to medium-high heat. Toss the asparagus with olive oil, salt, and pepper, and grill for 4-5 minutes, turning occasionally, until tender and charred.
2. In a large pan, heat butter over medium heat and sauté the onion and garlic until softened (about 3-4 minutes).
3. Add the Arborio rice to the pan and stir for 1-2 minutes to toast the rice.
4. Pour in the white wine and stir until it’s absorbed. Gradually add the warm vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
5. Continue until the rice is creamy and tender (about 18-20 minutes).
6. Remove from heat and stir in the grated Parmesan cheese.
7. Serve the risotto topped with grilled asparagus and garnished with fresh parsley.

This creamy risotto paired with smoky grilled asparagus offers a rich, comforting dish that’s perfect for a warm evening.

The combination of textures and flavors will leave you coming back for seconds!

Grilled Cauliflower & Spinach Pizza

Grilled cauliflower adds a smoky, slightly caramelized flavor to this delicious veggie pizza, while fresh spinach gives it a pop of color and earthy flavor.

The crispy crust, combined with the melty cheese and savory toppings, makes this a fantastic summer meal.

Ingredients:

• 1 small cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pizza crust (store-bought or homemade)
• 1 cup fresh spinach
• 1 cup shredded mozzarella cheese
• ½ cup ricotta cheese
• 1 tablespoon fresh thyme (optional)
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat the grill to medium-high heat. Toss cauliflower florets with olive oil, salt, and pepper, and grill for 5-7 minutes until tender and charred, stirring occasionally.
2. Brush the pizza crust with a little olive oil and place it on the grill. Grill the crust for 2-3 minutes per side until slightly crisp.
3. Once the crust is grilled, spread a layer of ricotta cheese on top. Top with grilled cauliflower, fresh spinach, and shredded mozzarella.
4. Return the pizza to the grill and cook for 5-7 minutes until the cheese is melted and bubbly.
5. Garnish with fresh thyme and drizzle with balsamic glaze before serving.

This grilled cauliflower and spinach pizza offers a unique twist on traditional pizza, combining smoky grilled veggies with a creamy, cheesy base.

It’s the perfect dish for a summer pizza night or casual gathering.

Grilled Portobello Mushroom Burgers

Grilled Portobello mushrooms are the perfect vegetarian alternative to traditional burgers.

With their meaty texture and smoky flavor, they make an excellent base for a juicy, satisfying burger, topped with your favorite toppings and served on a soft bun.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 whole wheat burger buns
• Lettuce, tomato, and red onion (for topping)
• Cheese slices (optional)

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, whisk together olive oil, balsamic vinegar, garlic powder, salt, and pepper.
2. Brush the mushroom caps with the oil mixture on both sides.
3. Grill the mushrooms for about 5-7 minutes per side, until they are tender and slightly charred.
4. While the mushrooms are grilling, toast the buns on the grill for 1-2 minutes.
5. Assemble the burgers by placing a grilled mushroom cap on each bun and topping with lettuce, tomato, red onion, and cheese (if desired).
6. Serve with your favorite condiments.

These grilled Portobello mushroom burgers are juicy, savory, and packed with flavor.

They make for a satisfying vegetarian burger option that everyone will enjoy, whether at a cookout or for a weeknight dinner.

Grilled Eggplant Parmesan

Grilled eggplant Parmesan offers a lighter, smokier take on the traditional fried version.

The eggplant slices are grilled to perfection and layered with marinara sauce and mozzarella cheese, then grilled until bubbly and golden.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Preheat the grill to medium heat. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant slices for 3-4 minutes per side until tender and slightly charred.
3. While grilling, preheat the oven or grill for indirect cooking if needed.
4. Once the eggplant is grilled, layer the slices in a baking dish or on a grill-safe pan. Top each slice with marinara sauce and mozzarella cheese, then sprinkle with Parmesan.
5. Return the eggplant to the grill and cook for 5-7 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil and serve hot.

Grilled eggplant Parmesan is a delicious, smoky version of the classic dish, offering the same rich flavors without the frying.

It’s perfect as a main course or served alongside a fresh salad for a light dinner.

Grilled Watermelon and Feta Salad

Grilled watermelon takes on a smoky-sweet flavor that perfectly complements the salty, creamy feta.

This refreshing summer salad is perfect for hot days, offering a unique combination of flavors and textures that are both light and satisfying.

Ingredients:

• 4 thick slices of watermelon
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup crumbled feta cheese
• Fresh mint leaves, chopped
• 1 tablespoon honey (optional)
• 1 tablespoon balsamic reduction (optional)

Instructions:

1. Preheat the grill to medium heat. Brush the watermelon slices with olive oil and season with salt and pepper.
2. Grill the watermelon slices for 2-3 minutes per side until grill marks form and the watermelon softens slightly.
3. Remove the watermelon from the grill and cut into cubes.
4. In a large bowl, toss the grilled watermelon with crumbled feta, chopped mint, and honey (if using).
5. Drizzle with balsamic reduction for an extra burst of flavor before serving.

This grilled watermelon and feta salad is the ultimate summer dish: refreshing, sweet, savory, and full of vibrant flavors.

It’s perfect for a light lunch or as a side dish to a summer BBQ.

Grilled Vegetable Skewers with Herb Marinade

Grilled vegetable skewers are a colorful, flavorful dish that’s perfect for outdoor grilling.

The herb marinade infuses the vegetables with a burst of fresh flavors, and grilling them enhances their natural sweetness, making them a delicious and versatile option for any occasion.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1 cup cherry tomatoes
• 1 cup mushrooms, whole or halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
3. Thread the vegetables onto the skewers, alternating between zucchini, bell peppers, onion, tomatoes, and mushrooms.
4. Brush the skewers with the herb marinade and let them sit for 10-15 minutes to absorb the flavors.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. Serve the grilled vegetable skewers as a side dish or over a bed of rice or quinoa for a light, healthy meal.

These grilled vegetable skewers are a great way to enjoy the season’s freshest produce.

The herb marinade adds a wonderful depth of flavor, making them the perfect addition to any summer BBQ or casual dinner.

Grilled Tofu Steaks with Peanut Sauce

Grilled tofu steaks are a hearty, protein-packed dish with a smoky, charred exterior and a soft, flavorful interior.

Paired with a creamy peanut sauce, this dish makes for a satisfying and delicious summer meal that’s both savory and slightly sweet.

Ingredients:

• 1 block firm tofu, pressed and cut into 1-inch thick steaks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon peanut butter
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon water (to thin the sauce)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Preheat the grill to medium-high heat. Brush both sides of the tofu steaks with olive oil and season with salt and pepper.
2. Grill the tofu steaks for 4-5 minutes per side until grill marks form and the tofu is slightly crispy on the outside.
3. While the tofu is grilling, whisk together soy sauce, rice vinegar, maple syrup, peanut butter, ginger, garlic, and water in a small bowl to make the peanut sauce.
4. Once the tofu is done, drizzle the peanut sauce over the grilled tofu steaks and garnish with fresh cilantro and lime wedges.
5. Serve the tofu steaks with a side of rice, sautéed vegetables, or a simple salad.

These grilled tofu steaks with peanut sauce are a flavorful, filling, and healthy dish that brings bold flavors and textures to the table.

Perfect for those seeking a plant-based protein-packed meal!

Grilled Corn on the Cob with Cilantro Lime Butter

Grilled corn on the cob is a summer classic, and this version with cilantro lime butter takes it to the next level.

The smoky char from the grill combined with the tangy, creamy butter makes for a perfect side dish that pairs well with almost anything.

Ingredients:

• 4 ears of corn, husked
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 tablespoons unsalted butter, softened
• 2 tablespoons fresh cilantro, chopped
• Juice and zest of 1 lime
• 1 teaspoon chili powder (optional)

Instructions:

1. Preheat the grill to medium heat.
2. Brush the corn with olive oil and season with salt and pepper.
3. Grill the corn for 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred.
4. While the corn is grilling, mix the softened butter, cilantro, lime juice, lime zest, and chili powder (if using) in a bowl.
5. Once the corn is done, remove it from the grill and spread the cilantro lime butter generously over each ear of corn.
6. Serve immediately as a side dish to your favorite grilled meals.

This grilled corn on the cob with cilantro lime butter is a refreshing, flavorful side dish that brings the perfect balance of smoky, creamy, and tangy flavors.

It’s the ideal addition to any summer meal or BBQ.

Grilled Avocado Toast with Tomato and Basil

Grilled avocado toast is a delicious twist on the classic, offering a smoky charred flavor that pairs perfectly with creamy avocado.

Topped with fresh, juicy tomatoes and fragrant basil, this is a light yet satisfying meal for breakfast, lunch, or even a snack.

Ingredients:

• 4 slices of whole-grain bread
• 2 ripe avocados, mashed
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves, torn
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the bread slices with olive oil and grill for 2-3 minutes per side, until golden and slightly crispy.
3. While the bread is grilling, mash the avocados with salt and pepper to taste.
4. Once the bread is toasted, spread a generous layer of mashed avocado on each slice.
5. Top with halved cherry tomatoes, torn basil leaves, and a drizzle of balsamic glaze for added flavor.
6. Serve immediately as a quick and healthy meal or snack.

Grilled avocado toast is an elevated version of the classic, with smoky grilled bread and fresh toppings that create a wonderful balance of textures and flavors.

It’s perfect for brunch or as a light meal any time of day.

Grilled Zucchini and Halloumi Skewers

Grilled zucchini and halloumi skewers are a delightful Mediterranean-inspired dish.

The zucchini becomes tender and slightly caramelized, while the halloumi cheese takes on a delicious, crispy exterior without melting away. Perfect for serving as an appetizer or side dish at your next BBQ.

Ingredients:

• 2 zucchinis, cut into thick rounds or strips
• 1 block of halloumi cheese, cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread the zucchini and halloumi onto skewers, alternating between the zucchini and cheese.
3. In a small bowl, whisk together olive oil, oregano, garlic powder, salt, and pepper.
4. Brush the skewers with the olive oil mixture, making sure everything is well coated.
5. Grill the skewers for 4-5 minutes per side until the zucchini is tender and the halloumi is golden and crispy.
6. Serve with fresh lemon wedges to squeeze over the skewers for a burst of citrusy freshness.

These grilled zucchini and halloumi skewers are a flavorful, Mediterranean-inspired dish that’s quick, easy, and packed with savory goodness.

The halloumi adds a satisfying richness, while the zucchini provides a smoky, charred contrast.

Grilled Stuffed Poblano Peppers

Grilled poblano peppers are filled with a savory, cheesy rice mixture and grilled until tender, offering a smoky, spicy kick.

This dish makes for a fantastic main course or side dish, bringing together the perfect combination of heat and flavor.

Ingredients:

• 4 large poblano peppers
• 1 cup cooked rice (white, brown, or quinoa)
• ½ cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Slice the poblano peppers in half lengthwise and remove the seeds and membranes.
3. In a bowl, combine the cooked rice, black beans, corn, cumin, chili powder, cheese, salt, and pepper. Mix well.
4. Stuff each poblano half with the rice mixture and drizzle with olive oil.
5. Grill the stuffed peppers for 8-10 minutes, turning occasionally, until the peppers are tender and the cheese has melted.
6. Garnish with fresh cilantro before serving.

Grilled stuffed poblano peppers are a perfect combination of smoky, spicy, and cheesy flavors.

The tender poblano peppers pair wonderfully with the savory rice and bean filling, making them a standout dish for any summer gathering.