If there was ever a time of year to go meat-free, it would be summer. Forget the traditional hamburgers and hot dogs—nothing tops fresh fruits and vegetables that are at their peak. That being said, some of my favorite summer bbq recipes just so happen to be vegetarian. And trust me, they’re delicious.
Whether you’re looking to eat a bit healthier, lighter or are straight-up living that vegetarian lifestyle, hopefully these summer bbq recipes will make their way to the table at your next cookout. We’re talking everything from apps, main dishes, sides and even a bonus dessert that you could bring to a party or cook-up on your own. Don’t worry about missing out on any meat, either, as these summer bbq recipes will keep you (and any potential guests) satisfied.
{Appetizers}
Honey, Thyme and Sweet Cherry Grilled Brie
by Half Baked Harvest
“If you have yet to try grilling your brie, I highly recommend you do it…right this very minute. No joking, this minute. You need to experience the amazingness that is grilled brie. Just trust me.”
Crudites with Green Goddess Dip
by Martha Stewart
“Is it a dressing or a dip? Who cares? Green goddess dressing, the beloved California creation, doubles as a dip for a summertime crudité platter. The creamy concoction is studded with chopped fresh herbs and scallions, and it pairs particularly well with the season’s bounty — here, baby carrots and yellow squash, tender peas and beans, and little tomatoes—but let the greenmarket (or your own garden) be your guide.”
Chilled Gazpacho
by Cookie and Kate
“Gazpacho! The chilled, raw tomato and vegetable soup from Andalusia, Spain. Ever had it? Love it? Hate it? I can’t say I’ve always loved it, but if you get it right, gazpacho can be so good.”
Grilled Eggplant Dip (Baba Ganoush)
by Platings + Pairings
“This Eggplant Dip (or Baba Ganoush) recipe with grilled eggplant is amazingly smooth and creamy with a delicious smoky flavor. Serve it alongside some fresh pita bread and vegetables for a delicious Mediterranean spread.”
{Mains}
Jackfruit Tinga Tacos
by A Cozy Kitchen
“Jackfruit—from the jack tree—shreds up almost like carnitas or chicken! But this is vegan. It’s slowly cooked in a tinga sauce to make the best vegan Jackfruit Tinga Tacos.”
Grilled Flatbread With Peaches And Arugula Pesto
by Foodiecrush
“Store-bought flatbread is the base to summer’s favorite flavors: juicy grilled peaches and a bright pesto that make for a fast appetizer or main meal.”
The Best Black Bean Burger
by Sally’s Baking Addiction
“Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried. With great reviews from taste testers around the world, I’m confident you’ll be satisfied with this bean burger recipe! The trick is to partially dry out the black beans so the burgers do not taste mushy. Grill or bake the black bean burgers and enjoy on a bun, plain, or on a salad. They’re big, thick, and hearty and even meat-eaters LOVE these.”
Grilled Chipotle Lime Cauliflower Steaks
by The Kitchn
“Are you excited for grilling season? Personally, vegetables get me the most excited for grilling — not hamburgers or steak. Vegetables get so sexy and glamorous with a good set of grill marks, a little char around the edges, and that outdoorsy smoky flavor. These cauliflower “steaks” demonstrate that more than almost anything else I’ve grilled; their tongue-in-cheek name is a good indicator of how satisfying a centerpiece they make on any table, vegetarian or not. They’re smoky and spicy, with a squirt of lime and flurry of cilantro.”
{Sides}
Smashed Potatoes with Sweet Corn Relish
by Smitten Kitchen
“If you make nothing else, make the corn relish because you’re going to want to put it on everything this summer, from toasts to tacos to salads.”
Mexican Papaya Salad
by Feasting at Home
“A simple Mexican Papaya Salad (using ripe papaya) with cucumber, red onions, jalapeño, and optional toasted coconut, served over greens with a delicious Cilantro Lime Dressing. Vegan and Gluten-free.”
Peach, Tomato, and Corn Arugula Pasta Salad
by Ambitious Kitchen
“Delicious peach, tomato & corn arugula pasta salad made with juicy ripe peaches, cherry tomatoes, feta and sweet corn. This easy vegetarian pasta salad is tossed with just olive oil and fresh lemon juice for a light, but flavorful salad that’s perfect for lunch, parties & picnics!”
Kale Cabbage Slaw
Recipe by Jessica in the Kitchen
“This Healthy Kale Cabbage Slaw is THAT slaw. The slaw that goes well with everything: your Crispy Cauliflower Tacos, your Quinoa Cauliflower Burgers, your spring rolls, and even with your enchiladas. I’ve made this so many times and I’m actually resisting the temptation to make it again right now since the ingredients are in my fridge and it takes just 5 minutes. Best part? NO mayo, no unrefined ingredients, no complicated process. You have to make this.”
{Bonus Dessert}
Vegan Tahini Chocolate Chip Cookies
by Hummingbird High
“One of the surprise hits from last year was the vegan chocolate chip cookie recipe in my cookbook, Weeknight Baking. Although I have a ton of drop cookie recipes made with butter and eggs, a surprising number of you opted to make the vegan chocolate chip cookie recipe instead. In my book, I made the promise that my recipe would be indistinguishable from my traditional chocolate chip cookie recipe. It’s a pretty big promise, but I’m confident I delivered.”
Main image by The Kitchn
Abby is The Digest's Managing Editor. She spends her time looking at dogs on Instagram and eating her way around Jersey City.
