20 Vegetarian BBQ Recipes for Grilling Season

Summer is here and it's time to fire up the grill. The sizzling sounds and smells of BBQ are so much fun. You can make lots of yummy vegetarian food on the grill, like smoky eggplant and grilled portobello mushrooms.

Let's get started with some easy and tasty recipes. We have 20 delicious vegetarian BBQ options for you to try. From classic veggie burgers to fresh vegetable skewers, you'll find something you love.

1. Grilled Portobello Mushroom Burgers

Savor the flavor of meaty portobello mushrooms as a vegetarian alternative to traditional burgers.

Ingredients

• 4 Portobello mushrooms
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hamburger buns
• Lettuce, tomato, and cheese (optional)

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper.
3. Brush the mixture on both sides of the mushrooms.
4. Grill the mushrooms for 3-4 minutes per side, or until tender and slightly charred.
5. Toast the hamburger buns on the grill.
6. Assemble the burgers with the mushrooms, lettuce, tomato, and cheese (if using).
7. Serve immediately and enjoy.

2. Roasted Vegetable Skewers

Colorful roasted vegetable skewers perfect for a vegetarian BBQ.

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 2 zucchinis
• 2 yellow squash
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the grill to medium-high heat.
2. Cut the bell peppers, onion, zucchinis, and yellow squash into 1-inch pieces.
3. Thread the vegetables onto skewers, leaving a small space between each piece.
4. Brush the skewers with olive oil and season with salt and pepper.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the vegetables are tender.
6. Serve hot and enjoy.

3. Smoky Eggplant Parmesan

Smoky Eggplant Parmesan is a vegetarian BBQ twist on the Italian classic.

Ingredients

• 2 large eggplants
• 1 cup breadcrumbs
• 1 cup grated mozzarella
• 1/2 cup grated parmesan
• 1 cup tomato sauce
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper

Instructions

1. Preheat the grill to medium-high heat.
2. Slice the eggplants into 1/2-inch thick rounds.
3. Brush the eggplant slices with olive oil and season with salt and pepper.
4. Grill the eggplant slices for 3-4 minutes per side, until tender and lightly charred.
5. In a bowl, combine the breadcrumbs and grated parmesan.
6. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
7. In a separate bowl, combine the tomato sauce and minced garlic.
8. In a baking dish, create a layer of tomato sauce, followed by a layer of eggplant slices, and then a sprinkle of mozzarella cheese.
9. Repeat the layers until all ingredients are used, ending with a layer of mozzarella on top.
10. Bake in the oven at 375°F for 20-25 minutes, until the cheese is melted and bubbly.

4. Grilled Tofu Satay

Marinated tofu skewers grilled to perfection.

Ingredients

• 1 block of firm tofu
• 1/2 cup of coconut milk
• 1/4 cup of soy sauce
• 2 cloves of garlic
• 1 tablespoon of olive oil
• 1 teaspoon of grated ginger
• 1/4 teaspoon of black pepper
• 10 bamboo skewers
• Salt to taste

Instructions

1. Cut the tofu into small cubes and set aside.
2. In a blender, combine coconut milk, soy sauce, garlic, olive oil, ginger, and black pepper to make the marinade.
3. Pour the marinade into a bowl and add the tofu cubes, making sure they are fully coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the grill to medium-high heat.
6. Thread 2-3 marinated tofu cubes onto each bamboo skewer.
7. Season with salt to taste.
8. Grill the tofu satay for 3-4 minutes per side, or until golden brown.
9. Serve hot with your favorite dipping sauce.

5. Vegetable Quesadillas

Flavorful vegetable quesadillas perfect for a vegetarian BBQ.

Ingredients

• 2 cups mixed bell peppers
• 1 cup onion
• 2 cups mixed cheese
• 4 large tortillas
• 1 cup cooked black beans
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat a large skillet or griddle over medium heat.
2. Slice the bell peppers and onion into thin strips.
3. In a bowl, mix together the sliced bell peppers and onion.
4. In a separate bowl, mix together the cheese and cooked black beans.
5. Place a large tortilla in the skillet and sprinkle a quarter of the cheese and bean mixture onto half of the tortilla.
6. Add a quarter of the bell pepper and onion mixture on top of the cheese.
7. Fold the tortilla in half to enclose the filling.
8. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
9. Flip the quesadilla and cook for an additional 2-3 minutes or until the other side is also crispy and the cheese is melted.
10. Repeat with the remaining ingredients to make three more quesadillas.
11. Cut into wedges and serve hot.

6. Stuffed Bell Peppers

Colorful bell peppers filled with flavorful rice, beans, and cheese, perfect for a vegetarian BBQ.

Ingredients

• 4 large bell peppers
• 1 cup cooked rice
• 1 can black beans, drained and rinsed
• 1 cup shredded cheese
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large bowl, combine cooked rice, black beans, shredded cheese, olive oil, diced onion, garlic, and cumin.
4. Stuff each bell pepper with the rice mixture and top with additional cheese.
5. Place the bell peppers in a baking dish and cover with aluminum foil.
6. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes.
7. Serve warm, garnished with fresh cilantro or scallions, if desired.

7. Grilled Halloumi Cheese

Grilled Halloumi Cheese is a popular Cypriot delicacy perfect for vegetarian BBQs.

Ingredients

• 1 block of halloumi cheese
• 1/4 cup of olive oil
• 2 cloves of garlic, minced
• 1 tablespoon of lemon juice
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium heat.
2. Cut the halloumi cheese into 1/2-inch thick slices.
3. In a small bowl, mix together olive oil, garlic, lemon juice, and oregano.
4. Brush the mixture onto both sides of the halloumi slices.
5. Season with salt and pepper to taste.
6. Grill the halloumi slices for 2-3 minutes per side, or until golden brown.
7. Serve hot and enjoy.

8. Spicy Grilled Cauliflower

Spicy Grilled Cauliflower is a flavorful vegetarian BBQ dish.

Ingredients

• 1 head of cauliflower
• 1/4 cup of olive oil
• 2 cloves of garlic
• 1 teaspoon of ground cumin
• 1/2 teaspoon of smoked paprika
• 1/4 teaspoon of cayenne pepper
• Salt and pepper to taste
• 1/4 cup of lemon juice

Instructions

1. Rinse the cauliflower and remove the leaves and stem.
2. Cut the cauliflower into florets and place them in a bowl.
3. In a small bowl, mix together olive oil, garlic, cumin, smoked paprika, and cayenne pepper.
4. Pour the marinade over the cauliflower and toss to coat.
5. Season with salt and pepper to taste.
6. Preheat the grill to medium-high heat.
7. Grill the cauliflower for 5-7 minutes per side, or until tender and slightly charred.
8. Brush with lemon juice during the last minute of grilling.
9. Serve hot and enjoy.

9. Quinoa Stuffed Zucchini Boats

Tasty and healthy quinoa stuffed zucchini boats perfect for a vegetarian BBQ.

Ingredients

• 4 medium zucchinis
• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup black beans, cooked
• 1 cup corn kernels
• 1 teaspoon cumin
• Salt and pepper, to taste
• Shredded cheese, optional

Instructions

1. Preheat the grill to medium heat.
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. Cook the quinoa according to package instructions.
4. In a pan, heat the olive oil and sauté the onion and garlic until softened.
5. Add the black beans, corn kernels, and cumin to the pan and stir to combine.
6. Fluff the cooked quinoa and add it to the pan, stirring to combine with the vegetable mixture.
7. Stuff each zucchini boat with the quinoa mixture and top with shredded cheese if desired.
8. Place the zucchinis on the grill and cook for 20-25 minutes, or until tender.
9. Serve warm and enjoy.

10. Grilled Asparagus With Lemon Aioli

Grilled asparagus paired with a tangy lemon aioli makes a great side dish.

Ingredients

• 1 pound fresh asparagus
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat grill to medium-high heat.
2. Rinse the asparagus and pat dry with paper towels.
3. Brush the asparagus with olive oil and season with salt and pepper.
4. Grill the asparagus for 3-5 minutes per side, until tender.
5. In a bowl, mix together mayonnaise, garlic, lemon juice, and Parmesan cheese.
6. Serve the grilled asparagus with the lemon aioli.

11. Black Bean and Corn Tacos

Delicious tacos filled with black beans, corn, and flavorful spices.

Ingredients

• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 6 tacos shells
• Optional toppings: avocado, sour cream, salsa, shredded cheese

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced red bell pepper and cook until tender, about 4-5 minutes.
5. Add the black beans, corn kernels, cumin, and chili powder to the skillet.
6. Cook for an additional 2-3 minutes, stirring frequently, until the flavors are combined.
7. Season with salt and pepper to taste.
8. Warm the tacos shells according to package instructions.
9. Fill the tacos shells with the black bean and corn mixture.
10. Add desired toppings and serve immediately.

12. Grilled Vegetable Wrap

Delicious Grilled Vegetable Wrap filled with flavorful vegetables and hummus.

Ingredients

• 1 whole wheat tortilla
• 1/2 cup hummus
• 1 cup mixed grilled vegetables
• 1/4 cup sliced cucumber
• 1/4 cup sliced bell peppers
• 1/4 cup sliced zucchini
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium heat.
2. Brush the vegetables with olive oil and season with salt and pepper.
3. Grill the vegetables for 5-7 minutes or until tender.
4. Spread the hummus on the tortilla.
5. Arrange the grilled vegetables on one half of the tortilla.
6. Add sliced cucumber, bell peppers, and zucchini on top of the vegetables.
7. Fold the tortilla in half to enclose the filling.
8. Serve immediately and enjoy.

13. Lentil and Mushroom Kebabs

Lentil and mushroom kebabs offer a flavorful vegetarian BBQ option.

Ingredients

• 1 cup cooked lentils
• 1 cup mixed mushrooms
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 10 bamboo skewers

Instructions

1. Preheat the BBQ to medium heat.
2. In a bowl, mix together lentils, mushrooms, olive oil, garlic, lemon juice, and oregano.
3. Season with salt and pepper to taste.
4. Thread the lentil and mushroom mixture onto the bamboo skewers.
5. Brush the BBQ grates with oil to prevent sticking.
6. Grill the kebabs for 10-12 minutes, turning occasionally.
7. Serve hot and enjoy.

14. Grilled Pineapple With Coconut Cream

Grilled pineapple with coconut cream is a sweet and tangy dessert perfect for summer.

Ingredients

• 1 ripe pineapple
• 1/2 cup coconut cream
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• 10 cherries
• 10 sprigs of fresh mint

Instructions

1. Preheat grill to medium heat.
2. Cut the pineapple into wedges and brush with brown sugar.
3. Grill the pineapple for 3-4 minutes per side.
4. Meanwhile, whip the coconut cream with vanilla extract.
5. Serve the grilled pineapple with coconut cream, cherries, and fresh mint.

15. Spinach and Feta Stuffed Portobellos

Savor the earthy flavor of portobello mushrooms filled with spinach and feta.

Ingredients

• 4 large portobello mushrooms
• 1/2 cup fresh spinach
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium-high heat.
2. Clean and prepare the mushrooms by removing the stems and scraping out the gills.
3. In a bowl, mix together spinach, feta cheese, and garlic.
4. Stuff each mushroom cap with the spinach mixture, dividing it evenly.
5. Drizzle the mushrooms with olive oil and season with salt and pepper.
6. Grill the mushrooms for 10-12 minutes, or until they're tender and the filling is heated through.
7. Serve hot and enjoy.

16. Grilled Vegetable and Hummus Bowl

Grilled vegetables served with creamy hummus in a bowl.

Ingredients

• 1 cup chickpeas
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 cloves garlic
• 1/2 cup olive oil
• 1 large zucchini
• 1 large bell pepper
• 1 large red onion
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Slice zucchini, bell pepper, and red onion into 1-inch thick pieces.
3. Brush vegetables with olive oil and season with salt and pepper.
4. Grill vegetables for 5-7 minutes per side, or until tender.
5. In a blender, combine chickpeas, lemon juice, tahini, and garlic.
6. Blend mixture until smooth, adding olive oil as needed.
7. Serve grilled vegetables over hummus in a bowl.

17. Smoky Grilled Carrot Dogs

Smoky grilled carrot dogs are a vegan twist on traditional hot dogs.

Ingredients

• 4 large carrots
• 1/4 cup BBQ sauce
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hot dog buns
• Coleslaw or other toppings

Instructions

1. Preheat grill to medium heat.
2. Peel the carrots and slice them into hot dog shapes.
3. In a bowl, whisk together BBQ sauce, smoked paprika, garlic powder, salt, and pepper.
4. Add the carrot dogs to the bowl and toss to coat with the BBQ sauce mixture.
5. Grill the carrot dogs for 10-12 minutes, turning occasionally, until tender and slightly charred.
6. Warm the hot dog buns on the grill.
7. Serve the carrot dogs in the buns with coleslaw or other desired toppings.

18. Grilled Ravioli With Tomato Sauce

Grilled ravioli with tomato sauce is a unique vegetarian BBQ dish.

Ingredients

• 1 package of fresh ravioli
• 1 cup of cherry tomatoes
• 1/4 cup of olive oil
• 2 cloves of garlic
• 1/2 cup of grated mozzarella cheese
• 1/4 cup of chopped fresh basil
• Salt and pepper to taste

Instructions

1. Preheat the grill to medium heat.
2. In a bowl, mix together cherry tomatoes, olive oil, garlic, salt, and pepper.
3. Grill the ravioli for 2-3 minutes on each side, until they are slightly charred.
4. In a separate saucepan, heat the tomato mixture over low heat.
5. Add the grated mozzarella cheese to the tomato sauce and stir until melted.
6. Serve the grilled ravioli with the tomato sauce and garnish with chopped basil.

19. Eggplant and Red Pepper Relish

Smoky eggplant and red pepper relish perfect for vegetarian BBQ.

Ingredients

• 2 large eggplants
• 2 large red peppers
• 1 small onion
• 2 cloves of garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Cut eggplants and red peppers into large chunks.
3. Grill the eggplant and red pepper chunks for 10-12 minutes.
4. Chop the grilled eggplant and red pepper into small pieces.
5. Finely chop the onion and mince the garlic.
6. Heat olive oil in a pan and sauté the onion and garlic until softened.
7. Combine the eggplant, red pepper, onion, and garlic in a bowl.
8. Drizzle balsamic vinegar over the mixture and season with salt and pepper.
9. Serve the relish chilled or at room temperature.

20. Grilled Sweet Potato and Black Bean Tacos

Grilled Sweet Potato and Black Bean Tacos are a flavorful vegetarian BBQ option.

Ingredients

• 2 large sweet potatoes
• 1 can black beans, drained and rinsed
• 1/4 cup lime juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 corn tortillas
• Optional toppings: avocado, salsa, shredded cheese, cilantro

Instructions

1. Preheat the grill to medium-high heat.
2. Peel and slice the sweet potatoes into 1/2-inch thick rounds.
3. In a large bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper.
4. Add the sweet potato slices to the bowl and toss to coat with the marinade.
5. Grill the sweet potato slices for 3-4 minutes per side, or until tender and lightly charred.
6. Grill the black beans in a foil packet for 2-3 minutes, or until warmed through.
7. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the tacos by placing a few slices of grilled sweet potato onto a tortilla, topping with black beans and any desired toppings.

Conclusion

You're ready to fire up the grill and savor the flavors of the season. Imagine the aroma of sizzling portobello mushrooms and smoky eggplant parmesan filling the air as you bite into a juicy vegetarian burger. The colors and textures of grilled vegetables will make your BBQ gathering a vibrant and delicious celebration.