, pub-3283090343984743, DIRECT, f08c47fec0942fa0 5 Creative Plant-Based Vegetarian Grilling Recipes for BBQ
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5 Creative Plant-Based Vegetarian Grilling Recipes for BBQ

Grilling isn’t just for sizzling steaks anymore. This exciting cooking method can transform vegetables into vibrant, flavorful dishes. But beyond the taste, there’s a treasure trove of health benefits hiding within those beautiful grill marks.

Vegetarian grilling offers a delightful way to boost your intake of essential vitamins and minerals. Many vegetables are powerhouses of nutrients, and grilling can even enhance the bioavailability of some, making them easier for your body to absorb.

Perhaps the most appealing aspect of vegetarian grilling is its versatility. From zucchini and asparagus to portobello mushrooms and bell peppers, the options are endless. Grilling unlocks their natural sweetness while adding a smoky depth of flavor, making them a delicious and satisfying addition to any meal.

So, ditch the misconception that grilling is reserved for meat-eaters. Get ready to explore a world of flavor and nutrition with the power of vegetarian grilling.

Vegetarian Grilling with Grilled Broccoli

This dish takes vegetarian grilling to a simple yet delicious level. Broccoli florets are seasoned and grilled to tender-crisp perfection, gaining a smoky char that elevates their flavor. Perfect for summer barbecues, this healthy side dish is sure to impress.


  • 1 head of broccoli, cut into bite-sized florets
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano (or other herb of your choice)
  • Salt and pepper to taste


  • In a large bowl, combine the olive oil, lemon juice, salt, pepper, Italian seasoning, and minced garlic. Whisk until thoroughly blended.
  • Toss the broccoli pieces in the basin until coated. Cover and chill for at least 20 minutes, or up to 2 hours.
  • Preheat the grill or grill pan to medium-high heat.
  • Cook the broccoli for 3-4 minutes on each side, or until browned and tender.
  • Put the broccoli on a serving platter. Sprinkle with parsley and serve with lemon wedges and parsley sprigs, if preferred.

Vegetarian Grilling with Summer Vegetable Skewers

Put a colorful twist on vegetarian grilling with Summer Vegetable Skewers. Thread an assortment of seasonal vegetables onto skewers, marinate them in your favorite flavors, and grill to perfection. Enjoy a light and refreshing meal that’s perfect for summer gatherings.

Here’s a basic recipe for summer vegetable skewers:


  •  1 fresh pineapple, sliced into bits.
  • 2 medium zucchini, sliced into 1-inch pieces.
  • 2 medium yellow squash, cut into 1 inch pieces.
  • 1/2 pound entire fresh mushrooms
  • 1 medium red onion, chopped into bits
  • Twelve cherry tomatoes.
  • 1 medium red bell pepper, chopped into bits
  • Eight bamboo skewers soaked in water for 20 minutes.
  • ⅓ cup olive oil.
  • 1 ½ teaspoon dried basil and ¾ teaspoon dry oregano
  • ½ teaspoon salt.
  • 1/8 teaspoon ground black pepper


  • Collect all the ingredients.
  • Preheat the grill to a moderate temperature and lightly oil the grates. Thread skewers with pineapple chunks, zucchini cuts, yellow squash cuts, mushrooms, onion chunks, tomato slices, and bell pepper pieces alternately.
  • In a mixing bowl, combine olive oil, basil, oregano, salt, and black pepper. Brush some of the ingredients over the vegetables.
  • Cook the skewers on the prepared grill for 10 to 15 minutes, flipping and basting regularly with the leftover olive oil mixture.
  • Serve, and enjoy.

Vegetarian Grilling with Grilled Zucchini Ribbons

Vegetarian Grilling

Vegetarian grilling with grilled zucchini ribbons is a flavorful and healthy recipe that perfectly showcases summer squashes. Thinly sliced zucchini ribbons are grilled to tender perfection, making a light and refreshing vegetarian main course. This dish is a great option for those looking for a delicious and easy vegetarian grilling experience.


  • Vegetable oil for barbecue grates.
  • 8 tsp. (1 stick) Unsalted butter or extra virgin olive oil.
  • Mince 1 garlic clove and add 3 tablespoons of bbq rub or spice mix.
  • 1 teaspoon of finely grated lemon zest.
  • 6 medium-small zucchinis (6 ounces each)
  • Kosher salt.


  • Press tofu to remove excess water. Marinate in soy sauce, ginger, garlic, and sugar for 6-8 hours.
  • Preheat the grill and grease grates.
  • Grill tofu slices until golden brown (3 minutes per side).
  • Warm marinade with scallions.
  • Plate tofu and spoon warm marinade over top.
  • Vegetarian Grilling with Honey Butter Grilled Corn
  • Indulge in the sweet and savory bliss of Honey Butter Grilled Corn. Our latest recipe takes

Vegetarian Grilling with Honey Butter Grilled Corn

Vegetarian grilling shines in this recipe for honey butter grilled corn. Simple yet impressive, it features fresh corn with a touch of sweetness from the honey butter and a smoky depth from the grill.  This is a delicious example of how flavorful meals can be made meat-free.


  • 2 tablespoons of salted butter.
  • 2 (10-oz.) packages of frozen corn, thawed or 4 1/2 cups of fresh kernels of corn (from five ears)
  • 2 oz. (approximately 1/4 cup) cream cheese that has been cut into pieces (from one [8-oz.] package).
  • 2 tablespoons of honey.
  • 1/2 teaspoon kosher salt.
  • 1/4 teaspoon black pepper.
  • 2 tablespoons finely sliced fresh chives or scallions, with more for garnish 


  • To cook corn, heat butter in a large frying skillet over medium to high. Cook, tossing occasionally, until the corn is golden and soft, about 6 to 8 minutes.
  • Add the remaining ingredients.
  • Combine the cream cheese, honey from Bees salt, and pepper. Cook, stirring frequently, until the cream cheese has melted and the corn mixture is smooth, about 2 minutes. Stir in the chives. Transfer to a serving bowl and garnish with more chives. Serve immediately.

Grilled Vegetables

Vegetarian grilling is a fantastic way to create smoky, flavorful meals that are entirely plant-based. By grilling a variety of vegetables, you can create a delicious and satisfying main course or side dish. From zucchini and peppers to portobello mushrooms and asparagus, the options are endless.


  • Three red bell peppers, seeds, and halved
  • 3 yellow squash (approximately 1 pound total), sliced crosswise into 1/2″-thick rectangles.
  • 3 zucchini (approximately 12 ounces total), chopped lengthwise into 1/2″-thick rectangles
  • 3 Japanese eggplants (12 ounces) split lengthwise through 1/2-inch-thick squares.
  • Twelve cremini mushrooms.
  • 1 bunch (1 pound) asparagus, trimmed
  • 12 green onions with roots chopped off
  • 1/4 cup and 2 teaspoons olive oil
  • salt and freshly ground black pepper.
  • 3 teaspoons of balsamic vinegar.
  • 2 garlic cloves, minced
  • 1 teaspoon of chopped fresh Italian parsley leaves.
  • 1 teaspoon of chopped fresh basil leaves.
  • 1/2 teaspoon of coarsely chopped fresh rosemary leaves. 


  • Preheat a grill pan or a barbecue to medium-high heat. Brush the vegetables with 1/4 cup oil to lightly coat. Season the veggies with salt and pepper. 
  • Grill the vegetables in batches until soft and faintly browned, about 8 to 10 minutes for bell peppers, 7 minutes for yellow squash, zucchini, eggplant, and mushrooms, and 4 minutes for spears and green onions. 
  • Arrange the vegetables on a plate. The secret to creating those excellent grill marks is not to move the vegetables around too much once they’ve been set on the hot grill.
  • Meanwhile, combine the remaining two cups of oil, balsamic vinegar, cloves of garlic, the herb parsley, cilantro, and oregano in a small bowl. Season with salt and pepper, according to preference. Drizzle the herb combination over the veggies. Serve the vegetables either warm or at room temperature.


Vegetarian grilling is a delicious and versatile way to enjoy the health benefits and smoky flavors of grilled food. From broccoli florets to zucchini ribbons and vegetable skewers, there are endless options to create satisfying main courses or side dishes. So ditch the misconception that grilling is just for meat, and fire up the grill for a flavorful and nutritious vegetarian meal.

The post 5 Creative Plant-Based Vegetarian Grilling Recipes for BBQ appeared first on Extraordinary BBQ.