Although some people used to think of grilling only chicken breasts and burger patties, common uses for the grill have expanded to include many treatments of vegetables—and we’re not just talking about skewering them. Why not grill an assortment of veggies for a whole-grain bowl or use the grill’s powerful char to amplify the flavors of a classic sandwich? When the veggies are this delicious, we promise you won’t miss the meat!
Halloumi Mixed Grill
Halloumi, a semi-hard, squeaky cheese made from a mixture of goat’s and sheep’s milk, performs great on the grill. It will absorb smoky flavor and char but won’t seep through the grates. This recipe from Olive is exceptionally versatile—just toss in any fresh vegetables from the garden!
Grilled Lemongrass and Coriander-Marinated Tofu Vietnamese Sandwiches
Marinate crispy tofu both before and after grilling for a double dose of Thai flavor. This banh mi sandwich from J. Kenji López-Alt for Serious Eats relies on the classic mix of julienned cucumbers, carrots, and jalapeños to achieve its signature satisfying crunch.
Grilled Eggplant Parm Boats
This Goodtaste weeknight-friendly version of eggplant Parmesan checks all of our summertime cooking boxes: It uses fresh seasonal ingredients, it’s made on the grill, and it’s ready in a snap. If you don’t have a cast-iron skillet and don’t want to turn on your oven, a solid vegetable basket will work in a pinch.
Garlic Grilled Tomatoes
This simple side dish will wow even the pickiest eaters! Proud Italian Cook’s recipe tastes best at room temperature, when the garlicky thyme butter has had time to permeate each tomato slice.
Grilled Veggie Grain Bowl
This simple, filling weeknight dinner from Kevin Curry relies on charred avocados and a sampling of other seasonal vegetables to bring smoky flavor to the dish. If you’re feeling ambitious, you can even finish your grains on the grill for more complexity! Simply wrap your pre-cooked grains in a foil packet or spread them across a disposable aluminum pan and allow them to absorb smoke over low heat for 15 – 30 minutes.
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