Vegetarian Dishes to Make on the Grill

Sunrise Senior Living  |  May 26, 2016

A backyard barbeque is one of the hallmarks of spring and summer. For vegetarians, however, it can sometimes be hard to find the right food at a cookout. 

Side salads or corn on the cob aren't the only veggies that have a place at a barbeque. There are many unbelievable delicious recipes that do not use meat but still carry the wonderful, smoky taste of a grilled meal. Check out these easy dishes that showcase wonderful, healthy veggies.

Vegetable kabobs
This recipe from All Recipes uses veggies in one of the most classic grilled meals around. Consider heading to a nearby farmer's market before your next cookout to ensure your produce is local and fresh.


  • 2 zucchinis
  • 2 yellow squash
  • 1/2 pound fresh mushrooms
  • 1 red onion
  • 12 cherry tomatoes
  • 1 pineapple
  • 1 red bell pepper
  • 1/3 cup olive oil
  • 1 1/2 tsp. dried basil
  • 3/4 Tbsp. dried oregano
  • Dash of salt
  • Dash of pepper
  • 8 wooden or bamboo skewers


Start by soaking skewers in water for 10-20 minutes. Meanwhile, wash and cut each vegetable into small slices about one inch wide. Whisk olive oil, basil, oregano and a dash of salt and pepper in a bowl.

Turn the grill to medium heat and lightly oil. Place your veggies on each skewer, making sure to alternate between each type. Brush or drizzle olive oil over each skewer.

Cook kabobs until the veggies are tender, usually about 10 to 15 minutes, occasionally turning and basting each skewer in that time.

Spicy Jerk Vegetables with Yogurt-Scallion Sauce
This recipe from Food and Wine will leave your friends and family feeling unbelievably satisfied. With the right level of spice, this dish is a celebration of all things barbeque while employing healthy veggies as the centerpiece.


  • 1 Tbsp. ground allspice
  • 1 Tbsp. onion powder
  • 1 tsp. ground nutmeg
  • 1 tsp, powdered ginger
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 1 1/2 Tbsp. dried thyme
  • 1 3/4 cup olive oil
  • 3 Portobello mushrooms 
  • 1 lb oyster mushrooms
  • 1/2 lb shiitake mushrooms
  • 1 fennel bulb
  • 2 red bell peppers
  • 1 1/2 lbs thin eggplant
  • 1 lb medium asparagus
  • 1 large sweet onion
  • 8 full scallions
  • 1/2 cup minced scallions
  • 2 cups plain fat-free Greek yogurt
  • 1/4 cup lime juice
  • 1 baguette


Start by cleaning and preparing the veggies. Remove the gills of the Portobello with a spoon, and cut in thick slices. Stem and slice shiitake and oyster mushrooms as well. Cut fennel, bell pepper, onion and eggplant into thick slices as well.

In a bowl, mix the spices, herbs and salt and pepper with 1 1/2 cups of olive oil. In a separate, larger bowl, combine the mushrooms, fennel, red peppers, eggplant, asparagus and whole scallions. Lightly toss with the oil mixture. Use the remaining oil to season onions slices.

In a small bowl, combine the yogurt with minced scallions, lime juice and the remaining olive oil. Slice the bread and grill or toast.

Oil your grill and turn to high heat. Grill the veggies in batches directly on the grate until tender and charred, usually about 10 minutes. Set aside on a large serving platter and serve with yogurt sauce and toasted bread.

Crispy Grilled Pizza Margherita
​An outdoor barbeque is a great place to try out this pizza dish from All Recipes. This is a simple and elegant take on a classic pizza, meaning children and seniors alike will enjoy this one.


  • 1 lb of thawed pizza dough 
  • 1/4 cup olive oil
  • 4 ounces shredded Asiago cheese
  • 3 large tomatoes
  • 1 cup whole basil leaves
  • 8 oz fresh mozzarella cheese
  • Dash of salt
  • Dash of pepper


Place dough in a bowl for about an hour, or until it has risen to about 2 or 3 times its original size. Next, cut the dough into two halves, and using a rolling pin and flour, roll each half into circles about 10 inches in diameter. Wash and thinly slice the tomatoes. Turn grill to high heat and lightly oil the grate. 

Place the pizza dough on the grill using a wooden paddle if possible. Otherwise use a thin cutting board and spatula. Close the lid and cook for about 3-5 minutes, or until grill marks appear. Remove the dough and flip over back to your work station. Lower the grill heat to medium. 

Brush or drizzle olive oil over each pie. Spread half of the Asiago cheese over each pizza, followed by tomatoes, basil and mozzarella. Season with salt and pepper.

Transfer both pizzas back to the grill and close the lid. Cook until the cheese is melted, usually about 7 to 10 minutes. Remove from grill and let stand for 5 minutes. Sprinkle any remaining cheese over top and serve.