Meatless Grilling Recipes That Are So Right for Summer

A meatless masterpiece, this vegetarian sandwich packs a colorful mix of grilled vegetables into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting cheese, melds it all together while a generous smear of a zesty basil-caper aioli provides the finishing touch.

This knife-and-fork salad is a feast of grilled vegetables, including mushrooms, radicchio, and summer squash, along with grilled Halloumi cheese. And the irresistible tomato dressing is made with grilled tomatoes!

Ready in just over 30 minutes, these hearty portobello tacos are wonderfully uncomplicated to make and absolutely delicious to eat. This smoky dinner can be vegan, too—just skip the sour cream

This umami-packed vegetable side packs a most delicious flavor punch. Thick slabs of zucchini are brushed with a soy-miso glaze before grilling.

For an unexpected grilled vegan main, grill whole until the skin is charred and the flesh goes soft and creamy. To serve, split the eggplants and top with pomegranate molasses and lemony tahini sauce, then spoon the insides onto herby, pistachio-scented rice pilaf and dust lightly with fragrant za'atar.

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

Hearty and colorful, this main dish salad combines grilled peppers and red onion with briny feta and herb-coated cannellini beans. Pita chips and a generous drizzle of red-wine vinaigrette bring crunch and brightness.

The combination of sweet coconut with the vegetal flavor of English peas is a winning summer combination. Place these out as an appetizer or serve them as a side; either way, they're sure to go fast.

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

Grilled corn topped with the irresistible combination of butter, chile-lime salt, jalapeños, and cilantro is a crowd-pleasing side.

Classic pizza dough is the base for this grilled vegetarian delight. The crust gets extra crispy thanks to the high heat and smoke, and the vegetables take on some of that same smoky flavor that lets us taste summer.

A healthier twist on eggplant parmesan, this version skips the breading and deep-frying and instead opts for grilling. It's delicious on a charcoal or wood fired grill for an extra smoky flavor, but you can prepare this in a grill pan year-round.

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

This colorful stuffed peppers is altogether different—no oven needed! It uses the grill in two different ways; direct heat to grill the peppers, then indirect heat to cook some of the stuffing ingredients—couscous, tomato, and raisins—in a skillet for the stuffing. Once stuffed, the peppers are cooked through in the same pan on top of the grill.

No California-style pizza would be complete without avocado! Store-bought pizza dough is grilled and topped with tomatoes, scallions, and goat cheese. Then a fresh salad of spinach and diced avocado is dressed and piled onto the pizzas just before serving.

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.

These rounds of grilled homemade (or store-bought) pizza dough are so simple yet so delicious. Make your own tomato sauce with this recipe or use 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.

Top flour tortillas with grilled zucchini, portobello mushrooms, and scallions—grilling makes these vegetables tender and caramelized. Crumbled feta cheese and fresh tomato salsa are the perfect finishing touches.