Alright, let’s get one thing straight: grilling isn’t just for meatheads. Yep, you heard me. While your neighbor might still be flipping burger patties and acting like he’s hosting an episode of Grill Masters, we’re over here creating veggie magic that’ll make even the most die-hard carnivores do a double take.
Vegetarian BBQ recipes have come a long way, folks. We’re not just talking about tossing a sad portobello on the grill and calling it dinner (although, TBH, a good grilled mushroom does slap when done right).
So whether you’re a full-time plant-lover or just trying to eat less meat without sacrificing the joy of BBQ season, I’ve got you covered. Get your tongs ready. Let’s fire it up. 🔥
10 Easy Vegetarian BBQ Recipes (That Carnivores Will Literally Fight You For)
1. Grilled Halloumi & Veggie Skewers
Why they rock: Halloumi doesn’t melt and gets that crispy, golden crust everyone dreams about.
Ingredients:
- Halloumi cheese (cut into chunks)
- Bell peppers (variety of colors)
- Red onion
- Zucchini
- Olive oil
- Lemon juice
- Dried oregano
- Wooden or metal skewers
How to make it:
- Skewer chunks of halloumi, bell peppers, red onion, and zucchini.
- Brush with olive oil + lemon + oregano.
- Grill until grill marks appear and cheese is slightly browned.
- Serve with tzatziki or a garlicky yogurt dip.
👉 Bonus: These disappear faster than burgers. True story.
2. BBQ Jackfruit Sliders
Why they rock: They’re smoky, messy, and 100% satisfying. You won’t even miss pulled pork.
Ingredients:
- 1 can young green jackfruit (in water or brine, NOT syrup)
- BBQ sauce (your fave kind)
- Onion (sliced)
- Garlic (minced)
- Olive oil
- Mini slider buns
- Coleslaw (optional, for topping)
How to make it:
- Sauté canned young jackfruit with onions, garlic, and BBQ sauce.
- Shred with a fork and grill briefly on foil to get those crispy bits.
- Pile onto mini buns with coleslaw.
FYI: This is the “how is this not meat?” dish your guests will obsess over.
3. Grilled Portobello Steaks
Why they rock: Juicy, umami-packed, and totally knife-and-fork-worthy.
Ingredients:
- Large portobello mushroom caps
- Balsamic vinegar
- Soy sauce or tamari
- Olive oil
- Garlic (minced)
- Fresh or dried thyme
- Salt & pepper
- Chimichurri or burger buns (optional)
How to make it:
- Marinate portobello caps in balsamic, soy sauce, garlic, and olive oil for at least 30 minutes.
- Grill 5-6 minutes per side.
- Serve with chimichurri or on a bun like a burger.
Pro tip: Don’t skip the marinade. It makes ALL the difference.
4. Corn on the Cob with Spicy Lime Mayo
Why it rocks: Sweet corn + spicy tangy mayo = pure summer happiness.
Ingredients:
- Fresh corn on the cob (husks removed)
- Light mayo or Greek yogurt
- Lime juice
- Chili powder
- Garlic powder
- Cotija cheese (or feta)
- Cilantro (optional)
How to make it:
- Grill whole corn cobs until lightly charred.
- Mix light mayo, lime juice, chili powder, and garlic.
- Slather it on the corn and sprinkle with cotija cheese.
💥 Carnivore reaction: “Wait… why is this corn so freaking good?!”
5. Grilled Cauliflower Steaks
Why they rock: Bold, hearty, and unexpectedly satisfying.
Ingredients:
- 1 large head of cauliflower
- Olive oil
- Smoked paprika
- Garlic powder
- Cumin
- Salt & pepper
- Chimichurri or yogurt sauce (optional)
How to make it:
- Slice cauliflower into thick “steaks.”
- Rub with olive oil, smoked paprika, garlic powder, and a little cumin.
- Grill until tender and nicely charred.
Top with chimichurri or serve with a yogurt sauce. You’ll be shocked at how meaty this feels.
6. Stuffed Grilled Bell Peppers
Why they rock: They’re like little edible bowls of joy.
Ingredients:
- Bell peppers (halved and de-seeded)
- Cooked quinoa
- Canned black beans (rinsed and drained)
- Corn (fresh, canned, or frozen)
- Salsa
- Shredded cheese (optional)
- Cilantro (optional garnish)
How to make it:
- Cut bell peppers in half and stuff with a mix of quinoa, black beans, corn, and salsa.
- Sprinkle cheese on top if you’re into it.
- Grill in foil until the peppers are soft and the filling is warm.
👌 Perfect for meal prep and party platters.
7. Grilled Sweet Potato Wedges
Why they rock: Smoky, crispy edges with a tender inside. Addictive.
Ingredients:
- Sweet potatoes (scrubbed and cut into thick wedges)
- Olive oil
- Salt
- Pepper
- Smoked paprika
- Chipotle mayo or dipping sauce (optional)
How to make it:
- Slice sweet potatoes into thick wedges.
- Toss with olive oil, salt, pepper, and a little smoked paprika.
- Grill until charred on the outside and tender inside.
Dip ‘em in chipotle mayo or eat them straight off the grill. No judgment.
8. Peach & Burrata Salad with Grilled Bread
Why it rocks: Sweet, creamy, crispy, and salty. It’s giving fancy picnic.
Ingredients:
- Ripe peaches (halved and pitted)
- Fresh burrata cheese
- Crusty bread (like sourdough)
- Arugula or baby greens
- Balsamic glaze
- Olive oil
- Salt & pepper
How to make it:
- Grill halved peaches and slices of crusty bread.
- Arrange with burrata, arugula, and a balsamic glaze drizzle.
Warning: You’ll make this once and then crave it all summer.
9. Grilled Zucchini Rolls with Herbed Ricotta
Why they rock: Bite-sized, adorable, and full of flavor.
Ingredients:
- Zucchini (sliced lengthwise with a mandoline or veggie peeler)
- Ricotta cheese
- Lemon zest
- Fresh herbs (basil, parsley, dill—your call)
- Olive oil
- Salt & pepper
- Toothpicks or skewers
How to make it:
- Thinly slice zucchini lengthwise.
- Grill slices, then roll around a filling of ricotta, lemon zest, and fresh herbs.
- Secure with toothpicks and serve as a killer appetizer.
Low effort, high impact. Yes please.
10. Grilled Pineapple with Cinnamon & Coconut Yogurt
Why it rocks: Dessert… on the grill… without turning on your oven. Bless.
Ingredients:
- Fresh pineapple (cut into rings or spears)
- Ground cinnamon
- Coconut yogurt (or any non-dairy yogurt)
- Toasted nuts (like almonds, pecans, or coconut flakes)
- Maple syrup or honey (optional drizzle)
How to make it:
- Slice pineapple and sprinkle with cinnamon.
- Grill until caramelized.
- Serve with coconut yogurt and toasted nuts.
🍍 It’s the sweet ending your BBQ didn’t know it needed.
Final Thoughts: Don’t Sleep on Veggie BBQ
So next time someone says, “but BBQ isn’t the same without meat,” kindly point them to your loaded grill and say, “watch this.”
Vegetarian grilling is flavorful, satisfying, and honestly way more creative. Whether you’re hosting a plant-based cookout or just adding a few meatless options to the menu, these recipes prove that veggies can absolutely bring the heat.
Try a few at your next cookout and watch everyone (yes, even Uncle “Where’s the Beef?”) come back for seconds. 😉