Food Dietary Preferences Vegetarian 20 Great Grilled Vegetable Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on February 10, 2023 Trending Videos Close this video player Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen When it comes to cooking vegetables, it's hard to beat the smoky, concentrated flavor that results from using the grill. Marinate them first, like in Halloumi and Vegetable Skewers with Pomegranate-Tahini Sauce, or rub them in spiced oil, as for Spicy Jerk Vegetables with Yogurt-Scallion Sauce. Enjoy them straight off the grill, or take things a step further and use the charred veggies as your key ingredient in a dish like Grilled Summer Squash Casserole. No matter which route you choose, the grill is sure to maximize the taste of whatever peak-season vegetable you have on the menu. 01 of 20 Spicy Jerk Vegetables with Yogurt-Scallion Sauce © John Kernick Spicy, fresh, and satisfying, these veggies make a spectacular vegetarian main course. The yogurt sauce comes together in a snap with just four ingredients. Be sure to serve with plenty of grilled bread. Get the Recipe 02 of 20 Soba Noodle Salad with Pesto and Grilled Eggplant © John Kernick "Buckwheat and basil actually work really well together," chef Bill Kim says about his unlikely match-up of Japanese and Mediterranean flavors. This chunky salad has a great mix of textures, too: velvety grilled eggplant, crunchy radishes, and juicy cucumbers. Get the Recipe 03 of 20 Halloumi and Vegetable Skewers with Pomegranate-Tahini Sauce Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Pomegranate molasses is the secret ingredient in this simple marinade. Its punchy, sweet, earthy notes add long-cooked depth of flavor to cheese and vegetable skewers in just 30 minutes of marination, with pleasantly bitter tahini rounding things out. The pomegranate-tahini marinade goes the extra mile as a final drizzle for the skewers; thinned with fresh orange juice, it supplies the perfect, sweet-savory finish to the dish. Get the Recipe 04 of 20 Cheese-Stuffed Grilled Peppers © Tina Rupp Sommeliers Robert Perkins and John Lancaster love making this snack at backyard barbecues using all types of medium-sized peppers: As the peppers blister, the cheese mixture tucked inside turns warm and gooey. Get the Recipe 05 of 20 Grilled Squash, Corn, and Kale Salad with Sunflower Seed Vinaigrette Adrian Gaut The creamy sunflower seed dressing for this hearty summer salad is flavored with za’atar, the classic Middle Eastern spice mix that often includes thyme, oregano or marjoram, sesame seeds, tangy sumac, and salt. Get the Recipe 06 of 20 Grilled Eggplant and Tomatoes with Parmesan-Basil Crumbs © John Kernick Fresh breadcrumbs are an underrated way of adding fabulous crunch to recipes. Here, chef Francis Mallmann uses breadcrumbs tossed with fresh basil and lots of Parmigiano-Reggiano cheese to create a great topping for tender grilled vegetables. Get the Recipe 07 of 20 Grilled Pepper and Onion Panzanella with Peperoncini Vinaigrette Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Cookbook author Molly Stevens' panzanella uses grilled sweet peppers and onions in place of tomatoes as the centerpiece of this dinner salad. The charred vegetables are tossed with cubes of grilled bread, drizzled with a peperoncini vinaigrette, and topped with creamy feta and crisp slices of peperoncini, which add pops of flavor and contrasting texture — all in 40 minutes. Get the Recipe 08 of 20 Grilled Corn with Cotija and Quicos Aubrie Pick Hot off the grill, charred sweet corn gets slathered in tangy lime mayonnaise and topped with extra-large crunchy quicos, or corn nuts, in this elote recipe from chef Traci des Jardins. For a plated version, cut the kernels from the cobs and toss with lime mayo and quicos, then scoop and serve. Get the Recipe 09 of 20 Masala Grilled Vegetables with Spicy Mint Chutney Greg DuPree Grilled summer produce meets a chile-spiked herb dressing in this bright dish. Using a blender or food processor to prepare the chutney safeguards the color by instantly cutting and coating the herbs with oil, locking in the green. Get the Recipe 10 of 20 Creamy Cucumber and Grilled Potato Salad © Christina Holmes The potatoes in this chunky salad are boiled and then grilled, so they're smoky on the outside and creamy within, a lovely contrast to the crisp cucumbers. Get the Recipe 11 of 20 Grilled Hen-of-the-Woods Mushrooms with Sesame © Michael Turek "Hen-of-the-woods are often shredded and sautéed, but when you cook them whole, they become crispy outside and meaty and moist inside," says chef Jean-Georges Vongerichten of his preferred method of preparing the coral-like mushroom. "I'm a purist when it comes to beautiful ingredients, so serving the mushrooms in big clusters keeps them the way they grow in the woods." Get the Recipe 12 of 20 Grilled Corn Salad with Coconut-Peanut Chaat Photo by Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman Make sure you grill corn for this salad before summer ends. It combines sweet, lightly charred fresh corn with a topping that stars ingredients including flaked coconut, curry leaves, and peanuts. It's a side dish or main that's bursting with flavor and texture — salty, nutty, crunchy, juicy, sweet, savory, and crisp. Get the Recipe 13 of 20 Grilled Eggplant with Summer Marinara Chelsea Kyle An excellent way to make use of the abundance of summer vegetables, this combines grilled eggplant with a silky tomato sauce. Get the Recipe 14 of 20 Grilled Vegetable Flatbread with Smoked Almond Muhammara Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen In addition to turning heads at your cookouts, this vegetarian wonder is packed with make-ahead options and smart shortcuts. Make the Smoked Almond Muhammara up to three days in advance and stash it in the fridge; skip a step and substitute jarred roasted peppers for the grilled bell peppers. Get the Recipe 15 of 20 Grilled Broccoli with Chipotle-Lime Butter and Queso Fresco © Peden + Munk If you've never tried grilling broccoli, you're definitely missing out: The vegetable becomes tender and deliciously charred. Tossing the broccoli with a butter flavored by lime zest, honey, and smoky chipotle Tabasco makes it luscious. Get the Recipe 16 of 20 Grilled Okra, Corn, and Tomato Salad Victor Protasio This next-level summer salad turns heads with its punchy charred jalapeño and herb-spiked dressing and a palate-perking topping of toasted crunchy coriander and cumin seeds. Get the Recipe 17 of 20 Smoky Mushroom Skewers with Labneh and Salsa Verde Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Thick-stemmed king trumpet mushrooms grill up meaty and tender, while feathery oyster mushrooms get nice and crispy. Both are great options for these quick-cooking kebabs. Piled into warm pitas with a smear of tangy labneh and a drizzle of intensely herby salsa verde, this dish is a fun, fresh way to enjoy mushrooms. Get the Recipe 18 of 20 Slow-Grilled Cauliflower with Tahina and Zhough Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis Maydān, Rose Previte's Washington, D.C., restaurant and wood-fired homage to Lebanon, is justly famous for its massive hearth, where this whole marinated cauliflower is cooked. We've adapted the recipe to slowly grill-roast the cauliflower over indirect heat with an oak or hickory log at the center of the grill, alongside lit coals before lightly charring over the coals to finish. Simply put, this is one of the most delicious dishes we've ever grilled at home. Get the Recipe 19 of 20 Grilled Summer Squash Casserole Victor Protasio Traditionally called malaiwala, "the one with cream," this casserole is a Punjabi twist on a ratatouille-style summer side. Chef Cheetie Kumar suggests making this a main dish by adding cubed paneer, a firm Indian cheese. Get the Recipe 20 of 20 Open-Face Grilled Eggplant Sandwiches © Tina Rupp For this smoky version of eggplant Parmesan, Dogfish Head Brewery founder Sam Calagione looked for a beer that could stand up to the grilled eggplant without overwhelming it, finally opting for Guinness. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit