Long gone are the days when “cookout” merely meant a grill full of hot dogs and burgers. Vegetables steal the spotlight in these savory, satisfying meatless recipes.

 

There are no noodles to be found in this vegan "lasagna" that makes the most of ripe summer tomatoes, zucchini, yellow squash, and basil. Grill the squash and tofu, then marinate in lemon-and-garlic-infused olive oil before layering with homemade pesto and fresh tomato slices.

A sweet and savory puree of corn, Parmesan cheese, garlic, and olive oil stands in for tomato sauce on this pizza.

Marinate tofu cubes and scallions in a zesty puree of cilantro, jalapeno, ginger, and lime juice before threading onto skewers. Grill alongside summer squash kebabs and serve with the leftover marinade for dipping.

Marinated grilled zucchini with feta is a strategically smart party dish. You can prepare it a day ahead, and it just keeps getting better as it sits in the refrigerator. The dish gets an intense flavor boost from a sprinkling of cilantro flowers.

Polenta and juicy portobello mushrooms are drizzled with a warm balsamic sauce. This is a sophisticated and satisfying vegetarian main-course salad.

Pomegranate molasses, made from concentrated pomegranate juice, gives this dressing its distinctive sweet-tart flavor. Mix it with lemon juice, minced garlic, shredded mint, and extra-virgin olive oil, and toss with wedges of warm grilled eggplant.

Top flour tortillas with zucchini, portobello mushrooms, and scallions that have been grilled until tender and caramelized. Crumbled feta cheese and fresh tomato salsa are the perfect finishing touches.

Portobello mushrooms, a favorite vegetarian burger stand-in, are marinated along with red bell peppers in olive oil, balsamic vinegar, and minced garlic. Serve the grilled portobellos and peppers on buns with fresh goat cheese and lettuce leaves.

Store-bought pizza dough is grilled and then topped with tomatoes, scallions, and goat cheese. Dress fresh spinach and diced avocado with red-wine vinegar and olive oil, and pile onto the pizzas just before serving. These colorful pizzas are ready in just 25 minutes.

Rich, salty-sweet hoisin sauce makes grilled baby eggplant irresistible. Serve as a side dish with veggie burgers or dice the eggplant and add to a cold noodle salad.

Grill rounds of homemade pizza dough until lightly charred before adding the toppings. Use the accompanying recipe for tomato sauce or grab your favorite store-bought variety, then scatter fresh mozzarella and basil leaves over the top.

Scallions, cumin, ginger, and peanuts add lively flavor to these chickpea patties. Serve the grilled burgers on whole-wheat English muffins with mayonnaise and Dijon mustard.

Tuck Monterey Jack cheese, yellow summer squash, and orange bell pepper between flour tortillas and toast them on the grill. Serve the quesadillas with fresh corn and scallion relish.

Make a tangy tzatziki-inspired sauce for grilled eggplant by combining plain yogurt, grated cucumber, chopped parsley, and lemon juice. Serve as a side dish or layer the eggplant and yogurt sauce on veggie burgers.

Charring on the grill sweetens and intensifies the flavor of eggplant, asparagus, tomatoes, patty pan squash, radicchio, red onion, bell peppers, and portobello mushrooms. Arrange the grilled vegetables on a platter, sprinkle with fresh thyme and lemon juice, and serve warm or at room temperature.

Lightly char rounds of homemade pizza dough, and then top with creamy ricotta cheese, lemon zest, and grilled asparagus. Simmer garlic and rosemary in extra-virgin olive oil to make the fragrant, infused oil for brushing the dough.

Purchased pizza dough is a great shortcut for making this easy, sophisticated grilled pizza. Grill the pizza until the fontina cheese melts, then scatter baby arugula over the top and drizzle with olive oil just before serving.

Black beans, chopped tomato, corn, scallions, goat cheese, and oregano fill these colorful quesadillas.

Season asparagus and scallions with the oil from a jar of sun-dried tomatoes, and grill until they are caramelized and tender. Grill ovals of purchased pizza dough before topping each one with ricotta cheese, sun-dried tomatoes, and the grilled vegetables.

Stack smoky, custardy grilled eggplant between layers of red, yellow, orange, and green bell peppers, then garnish with marjoram and feta cheese for a colorful, satisfying entree that hits every corner of the palate.