Enjoy a fantastic vegetarian cookout with smoky grilled vegetables; hearty burgers made from beans, grains, and portobello mushrooms; grilled pizzas; tofu kebabs; and lots more.
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.
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.
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.
The portobello mushrooms for these burgers are roasted, but they would be great on the grill, too. Mix spicy brown mustard, horseradish, lime juice, and minced jalapeno into mashed avocado to make the sumptuously spicy sauce.
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.
Canned lentils are the secret to these easy, delicious mint-flecked veggie burgers. Top the pan-fried burgers with yogurt sauce and serve with a lemony carrot salad.
Season halved plum tomatoes with thyme and olive oil, then grill over high heat to make the topping for these mini pizzas. Grill thin rounds of purchased pizza dough, top with Fontina cheese and the grilled tomatoes, and cook until the cheese melts. Garnish the finished pizzas with fresh basil.
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.
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.
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.
Here's a genius way to use those unripened green tomatoes: Cut them into thick slabs and char them on the grill until they're softened and slightly sweet. Drizzle the grilled tomatoes with a creamy sauce easily made in the food processor with fresh basil, garlic, lemon juice, and prepared mayonnaise.