20 Grilled Veggie Recipes That’ll Make You Forget About Burgers
Summer means firing up the grill, but why limit yourself to just burgers or meat in general? Vegetables take on amazing flavors when kissed by flames and smoke.
They caramelize, sweeten, and develop complex tastes that might convert even the most dedicated carnivore.
Let’s explore some mouthwatering grilled veggie recipes that’ll make you rethink what belongs on those hot grates.
1. Grilled Portobello Mushroom Steaks
These meaty mushrooms satisfy even hardcore carnivores. Marinate cleaned portobellos in balsamic vinegar, olive oil, garlic, and herbs for at least 30 minutes.
Grill cap-side down first until juices begin pooling on top, then flip. My vegetarian brother-in-law swears these changed his grilling game forever!
The umami flavor rivals any beef steak, especially when topped with a pat of herb butter.
2. Smoky Grilled Corn on the Cob
Nothing screams summer like corn with charred kernels and a hint of smokiness. Leave the husks on but peel them back to remove the silk, then fold the husks back over. Soak in water for 10 minutes before grilling to prevent burning.
I once won a neighborhood cookout competition with this simple technique – the secret was my chili-lime butter that melted perfectly into each sweet kernel!
3. Honey-Glazed Grilled Carrots
Forget boring boiled carrots! Halve them lengthwise, toss with olive oil, salt, and pepper, then grill until tender with gorgeous caramelized edges.
The natural sweetness intensifies over flames. Last summer, I served these with a honey-thyme glaze that had guests fighting over seconds.
The contrast between the charred exterior and sweet interior creates an addictive texture that’ll convert any carrot skeptic.
4. Crispy Grilled Potato Planks
Parboil thick-cut potato slices for 5 minutes, then pat dry. Brush generously with olive oil, sprinkle with salt and smoked paprika, and grill until golden and crispy with perfect grill marks.
The outside gets wonderfully crunchy while the inside stays fluffy. Serve with garlic aioli for dipping and watch them disappear faster than burgers!
These spuds prove potatoes belong on the grill.
5. Tangy Grilled Eggplant Rounds
Slice eggplant into 1/2-inch rounds, salt them to draw out bitterness, then pat dry. Brush with olive oil infused with garlic and herbs before grilling until tender with beautiful char marks. The creamy interior contrasts perfectly with the smoky exterior.
During my Mediterranean cooking phase, I discovered that drizzling these with tahini sauce and pomegranate seeds creates a flavor explosion that converted even my eggplant-hating spouse!
6. Spicy Grilled Cauliflower Steaks
Cut the cauliflower head into 1-inch-thick slices through the core to create ‘steaks.’ Brush with olive oil mixed with smoked paprika, cayenne, and garlic powder.
Grill over medium heat until tender with charred edges. The neutral canvas of cauliflower absorbs smoke beautifully while the spices create depth.
Top with chimichurri sauce for a vegetable dish that commands center-plate attention!
7. Sweet-and-Savory Grilled Peaches
Yes, fruit counts as produce too! Halve ripe but firm peaches and remove pits. Brush cut sides with honey and a tiny pinch of salt.
Grill cut-side down until caramelized with grill marks, about 3-4 minutes. The heat transforms these summer gems into caramelized wonders.
I serve mine with a scoop of vanilla ice cream and a sprinkle of cinnamon for the perfect sweet finale to any grilled meal.
8. Lemon-Herb Grilled Zucchini Ribbons
Use a vegetable peeler to create long ribbons from zucchini. Toss gently with olive oil, lemon zest, fresh herbs, salt and pepper.
Carefully lay ribbons across grill grates for just 1-2 minutes per side until tender with light char marks. The delicate approach transforms ordinary zucchini into an elegant side.
These ribbons curl beautifully around your fork, capturing all the bright lemon-herb flavors!
9. Stuffed Grilled Jalapeño Poppers
Halve jalapeños lengthwise and scoop out seeds. Fill with a mixture of cream cheese, shredded cheddar, garlic powder, and chopped cilantro.
Grill until peppers soften and cheese gets bubbly with light browning. The heat mellows the peppers’ bite while the smoke adds complexity.
At my last cookout, these disappeared before I could even announce they were ready – now I always make a double batch!
10. Charred Brussels Sprout Skewers
Thread trimmed Brussels sprouts onto metal skewers after tossing with olive oil, balsamic vinegar, and garlic salt. The skewers prevent these little cabbages from falling through the grill grates.
Grill until edges blacken and centers soften. The outer leaves get wonderfully crispy while the inner layers become tender.
Even Brussels sprout skeptics convert when they taste these smoky, caramelized gems with their sweet-savory balance!
11. Garlic-Butter Grilled Artichokes
Steam artichokes until just tender, then cut in half lengthwise. Scoop out fuzzy choke, brush with garlic butter, and grill cut-side down until beautifully marked.
The flames enhance their nutty flavor while the edges crisp beautifully. I discovered this technique during a California vacation and haven’t prepared artichokes any other way since!
Serve with lemon aioli for the ultimate finger food experience.
12. Crispy Grilled Chickpea Packets
Toss drained chickpeas with olive oil, cumin, smoked paprika, and garlic powder. Create foil packets and poke a few holes for smoke to enter.
Grill until chickpeas turn golden and slightly crispy. The smoky flavor infuses these protein-packed legumes beautifully.
Last weekend, I served these over grilled romaine with tahini dressing, and my meat-loving friend asked for the recipe – victory!
13. Balsamic Grilled Radicchio Wedges
Quarter radicchio heads through the core to keep leaves intact. Brush with olive oil, sprinkle with salt and pepper, then grill until edges char and center softens.
Drizzle with aged balsamic vinegar while still hot. The grilling process magically transforms radicchio’s bitterness into a complex, mellow sweetness.
The contrast between the crisp charred edges and tender interior creates an elegant side that elevates any grilled protein.
14. Curry-Spiced Grilled Cabbage Steaks
Cut cabbage into 1-inch-thick rounds through the core. Brush with olive oil mixed with curry powder, turmeric, and a touch of honey.
Grill over medium heat until edges char and center softens. The humble cabbage transforms into something extraordinary with smoky, spiced edges.
I discovered this recipe during an experimental grilling session, and now it’s requested at every family gathering!
15. Maple-Glazed Grilled Sweet Potatoes
Slice sweet potatoes into 1/2-inch rounds, parboil until just tender, then pat dry. Brush with a mixture of maple syrup, cinnamon, and a touch of cayenne for heat.
Grill until caramelized with perfect grill marks. The natural sweetness intensifies over flames while developing crispy edges.
These have become my signature side dish – the sweet-smoky-spicy combination creates an irresistible flavor trifecta!
16. Herbed Grilled Green Beans
Toss fresh green beans with olive oil, minced garlic, and fresh herbs. Use a grill basket to prevent these slender veggies from falling through the grates.
Grill until tender-crisp with light charring, shaking the basket occasionally. The high heat brings out natural sweetness while maintaining a satisfying crunch.
My grandmother always boiled green beans to the maximum, but when I served her these crisp, smoky versions, she immediately asked for my ‘secret recipe’!
17. Grilled Romaine Hearts with Caesar Drizzle
Halve romaine hearts lengthwise, keeping the core intact. Brush cut sides with olive oil and grill for just 1-2 minutes until lightly charred but still crisp.
The brief heat transforms ordinary lettuce into a smoky delicacy. Drizzle with Caesar dressing and sprinkle with parmesan and cracked pepper.
This elevated salad has converted countless friends who thought grilled lettuce sounded bizarre – now they’re all believers!
18. Spicy Grilled Okra Skewers
Thread whole okra pods onto skewers after tossing with olive oil, cayenne, garlic powder, and salt. The skewers make these small vegetables manageable on the grill.
Cook until tender with charred edges, turning occasionally. The high heat minimizes okra’s infamous sliminess while creating addictive crispy edges.
Even okra-haters have been known to gobble these up – the smoky-spicy combination is totally irresistible!
19. Pesto-Stuffed Grilled Tomatoes
Halve firm tomatoes and scoop out seeds. Fill cavities with a mixture of basil pesto, breadcrumbs, and parmesan cheese.
Grill cut-side up until tomatoes soften and filling bubbles. The heat concentrates tomato flavor while adding smoky notes.
During tomato season, my garden overflows with ripe beauties, and this has become my favorite way to showcase them – the contrast between juicy tomato and crispy topping is simply magical!
20. Teriyaki-Glazed Grilled Bok Choy
Halve baby bok choy lengthwise, keeping stems intact. Brush with sesame oil and grill cut-side down until charred, then flip.
Brush with teriyaki sauce during the last minute of cooking. The flames caramelize the natural sugars while adding smokiness to this Asian green.
I first tried this at a friend’s Japanese-themed barbecue and immediately needed the recipe – now it’s my go-to side for any Asian-inspired grilled meal!