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Meat-Free Grilling Ideas

By Mackenzie Smith

Updated: May 22, 2018

Satisfy your vegetarian friends and bring a welcome splash of color to your summertime events by throwing vegetables and fruit on the grill. From lemony charred cactus to creamy seared feta, these interesting meat-free grilling ideas are sure to please all of your guests.

Grilled Baby Artichokes — Clean and thoroughly cook artichokes. Cut down the middle and drench in melted butter, lemon, salt and pepper and grill until browned on each side. Combine melted butter, salt, pepper, lemon zest and juice, for dipping.André Baranowski

Preparing Cactus Paddles — Clean cactus paddles by removing any spines and with a potato peeler - peel the skin off the outer sides. Brush paddles with olive oil and place on grill for about ten minutes flipping once halfway until they start to become tender. Once done, squeeze fresh lemon juice on top and season with salt and pepper.Laurie Smith

Grilled Corn on the Cob — Place shucked corn on the grill for about 4 minutes, turning occasionally to evenly grill on all sides.Todd Coleman

Grilled Vegetable and Barley Salad — Marinate feta in olive oil, thyme, red pepper flakes, garlic, salt and pepper for a few hours. Remove feta and shake off excess marinade, place directly on grill for a minute or two, so that the feta has just enough time to sear without starting to fall apart. Get the recipe for Grilled Vegetable and Barley Salad »Helen Cathcart

Grilled Peaches with Honey-Almond Streusel — Halve and pit peaches. Toss in melted butter, cinnamon, and brown sugar. Grill for a few minutes, cut side down. Serve with a scoop of vanilla ice cream. Get the recipe for Grilled Peaches with Honey-Almond Streusel »Leah Koenig

Grilled Pineapple Margarita — Slice pineapple crosswise into 1/2-inch steaks. Brush with oil. Grill until lightly browned on each side. Dust with crushed chile powder and salt. Get the recipe for Grilled Pineapple Margarita »Eric Medsker

Grilled Shiitake Mushroom with Chile and Thyme — Clean and marinate caps in olive oil, balsamic, crushed garlic, chopped rosemary, salt and pepper. Grill cap-side down for about ten minutes until mushrooms are tender. Get the recipe for Grilled Shiitake Mushroom with Chile and Thyme »Elizabeth Cecil

roasted potatoes, potato recipe — Combine chopped red, purple, and russet potatoes with sliced onions, herbs de provence, coarse sea salt and olive oil in a tightly sealed tinfoil packet and place on grill for thirty minutes, shaking the tinfoil packet occasionally to evenly cook. Get the recipe for Potatoes Roasted with Saffron »Farideh Sadeghin

Baked Radicchio Tardivo di Treviso — Cut radicchio into wedges and drizzle with olive oil, place directly onto grill and cook for a few minutes on each side until it starts to char. Top with a shaved cheese like manchego. Get the recipe for Baked Radicchio Tardivo di Treviso »Roger Sherman

Grilled Romaine with Blue Cheese and Bacon — Cut romaine down the middle, brush with olive oil, throw on the grill heart side down for about two minutes until it starts to slightly wilt, remove from grill, sprinkle with freshly grated parmesan, sea salt, cracked pepper, and your favorite vinaigrette. Get the recipe for Grilled Romaine with Blue Cheese and BaconPenny De Los Santos

Grilled Squash with Scallions And Chile Honey Vinaigrette — Stuff squash blossoms with ricotta and freshly chopped herbs and twist shut. Brush with olive oil and place on the grill for a minute or two until they develop grill marks. Get the recipe for Grilled Squash and Scallions with Chile-Honey Vinaigrette »Matt Taylor-Gross

Strawberries

Skewer a couple of hulled strawberries with a twig of rosemary. Place on the grill for approximately 2 minutes until they start to char. Take off grill and drizzle with balsamic vinegar.

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