80 grilled vegetable recipes

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

Grilled vegetable garden burgers with marinated eggplant, zucchini, summer squash, Bermuda onion, and tomato layered into whole wheat pita. A vegan, herb-laced summer sandwich for cookouts.

Grilled tofu kebabs marinated in tamari, rice vinegar, garlic, and oregano, threaded on skewers with fresh vegetables. Simple vegetarian grilling.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

Baby corn relish is an Asian-style sauce of sesame oil, ginger, shallot, chili, soy, and oyster sauce, reduced to a punchy condiment for stir-fries, dumplings, or grilled vegetables.

Peppery watercress sauce blended with Greek yogurt, mayonnaise, tarragon, lemon, and a hit of fish sauce. Cool, herbaceous, and ready in five minutes for grilled fish, salmon, or roasted vegetables.

Grilled chicken breasts basted with a homemade lime BBQ sauce loaded with sauteed vegetables, ketchup, soy sauce, brown sugar, and fresh lime juice. Sear, marinate, grill, and serve with a reduced pan sauce.

Grilled spring onions and asparagus with fresh lime and flaky sea salt. A 5-ingredient, 20-minute vegetarian side that lets the char and vegetables shine.

Serve this tangy lemon yogurt dill sauce with grilled chicken or salmon. It also goes well with steamed vegetables, such as green beans, carrots, or broccoli.

Roasted vegetable terrine layered with grilled red, yellow, and green peppers, eggplant, zucchini, goat cheese, olives, and basil. A stunning make-ahead vegetarian showpiece.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Grilled Mediterranean vegetable salad with smoky eggplant, charred peppers, potatoes, and olives tossed in garlicky red wine vinaigrette for a make-ahead summer side.

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.