Now that the season of sun and outdoor everything is winding down, everyone is gearing up to grill the best Labor Day grub they can—and not just the carnivores. In this golden age of faux-meat burgers and versatile produce, it’s easier than ever to pull off a plant-based grilling bonanza. And with many of us needing to save money and wanting to eat healthier, even omnivores may find themselves having to grill vegetarian BBQ recipes more often this summer.
Luckily, there are lots of delicious options! Before we get into what to grill, though, let’s talk prep and tips for speedier eating. When getting your ingredients together, cut up bigger produce like summer squash into smaller pieces and pre-cook thicker ones like potatoes and carrots. This’ll help lower cooking time and make sure that more surface area gets directly exposed to heat, amping up caramelization and char.
To avoid messy grates and torn up food, oil is your friend—but don’t go overboard. For most vegetables, just a thin coat is more than enough (and will save you from scary oil splatters). Lastly, once the food hits the grill, minimize flipping (once is ideal) for maximum flavor. Trust us, patience pays off.
Ready to plan your menu? We rounded up the best of plant-based burgers, grill-friendly vegetables, and surprising dishes that will elevate your vegetarian barbecue game.
Between Two Buns
Meatless Burgers, Hot Dogs & Sausages
If you’d rather stick with old-school legumes, black bean burgers and lentil burgers are delicious bets, and there are plenty of tasty frozen options out there. For something a little different than the usual plain bean-y taste, our friend Trader Joe’s has things covered with Thai Sweet Chili Veggie Burgers. Other great vegetarian patties include Amy’s California Veggie Burger, made with walnuts and mushrooms, and the Field Roast FieldBurger.
Related Reading: The Best Meat Alternatives You Can Buy to BBQ This Summer
If you have the time, though, it’s totally worth the extra flavor and texture to make your own veggie burger patties. With recipes ranging from herby, falafel-inspired burgers to sweeter beet-based ones, you’ll also be able to tweak ingredients to suit your palate. For future impromptu dinner parties throughout the summer, make extra batches and freeze.
Since plant-based burgers don’t have the natural fats in beef or pork ones, they tend to dry out more quickly on the grill. To avoid this, brush both sides of the patties with oil before popping them on the grate. For an extra juicy and flavorful burger, leave them to marinate for a few minutes beforehand in whatever sauce tickles your fancy—olive oil with fresh herbs, perhaps, or a combo of soy sauce and garlic (caveat: this is best done only with the really firm variety of patties, which are the only ones truly well suited to grilling anyway).
While we’re still in manufactured, plant-based meat alternative territory, don’t forget vegan hot dogs (or “not dogs”) and sausages; Field Roast sausages are a good bet, but again, there are many more options available.
Of course, the world of summer sandwiches goes way beyond burgers and dogs. Though it’s not technically grilling, some people would argue that an outdoor barbecue is incomplete without pulled pork. A few years ago, jackfruit took the plant-based world by storm when people realized that the shredded texture makes it a perfect vegetarian substitute.
Native Forest Organic Jackfruit, $3.29 from Thrive Market
To make your own pulled jackfruit, buy it canned (in brine or water) and simmer it in your favorite barbecue sauce, either in a smoker or via slow cooker. Because it’s a lot sweeter than pork, jackfruit is an especially great canvas for spicier, tangier sauces.
Cauliflower Steaks, Mushrooms & Tofu
Plenty of varieties of produce and plant-based proteins also hold their own in sandwiches with little to no prep. Texture is important—think hearty vegetables that’ll hold up to high heat, like cauliflower steaks and portobello mushrooms.
Firm tofu is also a fabulous non-produce option that works with a ton of different flavors. For a vegetarian bahn mi, marinate it in soy sauce, lemongrass, and garlic before grilling, then layer it on a crusty baguette with pickled carrots and daikon. Try tempeh too. You can also marinate cauliflower and mushrooms before grilling.
Try them in tacos too!
Other Veggies for the Grill
Honestly, there aren’t that many vegetables or fruits that can’t be beautifully transformed via grilling, and simply eaten on their own. The few exceptions are those with high water content, like cucumbers and iceberg lettuce, that tend to dry out and get leathery.
Exact cooking times depend on the size of the vegetables (plus your own preferences), but there are some benchmarks that can be useful to keep in mind:
- Leafy vegetables and skinny ones like asparagus or scallions need the lightest touch, around three minutes per side.
- Stuff like squash and eggplant, if cut into rounds or slices, need between four to six. Bell peppers and shishitos also fall within this range.
- The vegetables that need at least eight minutes tend to be denser ones that normally take longer to cook, like corn, cauliflower, and artichokes, or produce that becomes more flavorful when cooked down, like mushrooms and tomatoes.
Grill baskets are great for smaller vegetables and for keeping the grate clean. If you don’t have a grill basket, make your own by crimping up a piece of aluminum foil, or just grab a cast iron skillet.
Food Network Grilling Topper Tray, $13.99 from Kohl's
For a fun, colorful option, get a pack of skewers and string together your own vegetable kebabs. Just make sure to group produce by similar cooking times so that you don’t end up with half-charred or half-raw skewers.
BearMoo Kabob Skewers, set of 10 for $17.99 from Amazon
Even though vegetables are delicious with nothing more than oil, salt, and pepper, adding a marinade or herby sauce is a really simple way to bring out even more flavor. Transform corn on the cob with mayo, cotija cheese, and lime in popular Mexican street-food-style, or take inspiration from Taiwan by grilling it with a mixture of soy paste, garlic, and chili sauce. For bright, herby dipping sauces, whip up a spicy zhug or chimichurri, or try out aioli for a creamier option.
Grilled salad might sound like an oxymoron, but it’s actually a great way to bring out the natural sweetness in your favorite leafy greens. Shake up your Caesar salad by grilling wedges of romaine for a few minutes on each side before drizzling with homemade dressing. Or try grilling radicchio, a process that also helps temper its natural bitterness, and top with balsamic and a salty cheese like pecorino.
Related Reading: How to Grill Romaine Lettuce
Going Rouge: Other Meatless Mains
Don’t just limit to yourself to vegetables and meatless patties. Think of grills as your outdoor summer oven. That can mean grilled pizza, which is as easy as plopping a sturdy dough directly onto the grates and adding your favorite vegetables (or even fruit, if that’s your thing!).
Paella is another option for an impressive yet intimate meal that can be tweaked to fit most every dietary request; though traditionally loaded with multiple kinds of meat and seafood, you can easily replace all that with a melange of veggies instead.
Grilled stuffed peppers are another nice change of pace.
Header image by Chowhound.