Grilling season is in full swing, and there’s no greater summer tradition than a smoke-out with your family and friends. Passing around paper plates as you chat and chow in lawn chairs is practically a rite of passage. Even for vegetarians! Sure, burgers and hot dogs have been the summer standard for years. However, trust us when we tell you that you can have your 100% vegetarian-friendly summer food and eat it too. From mouth-watering portobello mushroom burgers to superb veggie skewers, here are the recipes you need to try:
Portobello Mushroom Burgers
Burgers are to barbecues like peanut butter is to jelly, and being vegetarian doesn’t mean you have to miss out on the fun! Serve up a savory portobello mushroom burger for a low-calorie, high-vitamin alternative to this Fourth of July favorite. It’s so delicious we’d bet you’ll still be whipping up mushroom burgers for dinner…long after the grilling season is over!
4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
4 (1 ounce) slices provolone cheese
1. Put your mushroom caps, with the smooth side facing up, in a not-too-deep dish.
2. Grab a small bowl and whisk together balsamic, oil, garlic, basil, and oregano. We’d also recommend adding salt and pepper!
3. Pour vinaigrette over the mushrooms. Keep them at room temperature for 15-20 minutes, and turn them over twice.
4. Preheat the grill to semi-high heat.
5. Brush the grill grates with oil, and then put your mushrooms on the grill. Grill until just tender, 5 to 8 minutes per side, regularly brushing with marinade.
6. Put your favorite cheese atop your mushrooms and continue grilling until the cheese is melted, which should only take a few minutes.
Grilled Zucchini and Leeks with Walnuts and Herbs
If this recipe doesn’t ignite your cravings for a summertime salad, we don’t know what will! Take a break from cold veggies and dressings and opt for a tasty and tangy, fresh-off-the-grill delight instead. These grilled zucchini and leeks will be like magic on your taste buds, making you ask yourself why you didn’t start grilling your veggies years ago. And when you add walnuts and lemon juice into the mix, you’ll be 100% sold. It’s a savory and satisfying salad that works both on its own and as a side dish!
⅓ cup walnuts
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
5 tablespoons olive oil, divided
2 large leeks, white and pale-green parts only, halved lengthwise with some root attached
2 large zucchini (about 1 lb.), halved lengthwise
½ cup (lightly packed) fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper
1. After preparing the grill for semi-high/medium heat, toast the walnuts in a dry skillet, tossing them regularly for around 5 minutes. Chop coarsely when finished.
2. Place heated walnuts in a larger bowl with the garlic, lemon juice, and 3 tablespoons of oil before seasoning with salt and pepper.
3. Brush leeks and zucchini with the rest of the oil and season with salt and/or pepper if desired.
4. Grill vegetables, turning often, until tender and charred. We’d recommend cooking the leeks for 6–8 minutes and up to 10 minutes for the zucchini.
5. After cooking, take the vegetables off the grill and onto the cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if you wish.
Grilled Corn on the Cob with Butter and Salt
You can’t go wrong with a classic! Corn on the cob is the ultimate nostalgic dish that you likely remember from county fairs, family dinners on the patio, and other summertime activities. But while you may have boiled or oven-roasted it before, you haven’t truly lived until you’ve grilled this tasty vegetable. And then slabbed on a big pat of butter, to be precise! This recipe is perfect for picky eaters or those hoping for a grilled delight without going overboard. How excited are you to bond with your friends and family over this tried-and-true summer snack?
Salt and Pepper
1. Shuck the corn, gently removing the entire husk and any leftover strings or silks
2. Brush the corn with avocado oil before placing it on the grill
3. Cook the corn on the grill for around 15 minutes, regularly rotating until the vegetable begins to charr
4. Remove from the grill with tongs and let cool
5. Apply butter, salt, and/or pepper as desired
Veggie Hot Dogs
How can a simple hot dog make your summer that much better? It’s practically the official food mascot of the season. And just because you don’t eat meat doesn’t mean that you can’t enjoy a divine grilled dog in your backyard or on the boardwalk. Most grocery stores sell them by the pack, and you can dress them up with ketchup, mustard, mushrooms, or practically anything else for the most versatile summer snack. Oh, hot dog, will this vegan recipe be delicious!
Vegetarian hot dogs
Hot dog buns
Other toppings as needed
1. Preheat the grill for roughly 15 minutes on medium-high heat
2. Apply avocado oil before placing hot dogs on the grill
3. Cook roughly 5-7 minutes for standard franks, and up to 10 minutes for jumbo-sized dogs
4. Ensure that you roll franks regularly to ensure proper cooking
5. Remove from the grill and let cool for 5-10 minutes before placing in a bun
6. Add your favorite toppings and enjoy!