When most people think about grilling season, they think burgers, steaks, chicken, and ribs. But one of the best things about a grill is what it does to vegetables, cheese, and plant-based mains. Smoky flavor and a light char makes everything extra delish!
Grilling adds flavor to any food, not just meat!
During the summer, Ben and I could easily cook every single meal we eat on the grill. While Grilled Salmon, Grilled Chicken Thighs, and Grilled Flank Steak are all fantastic, don’t limit yourself to meat! The grill works its magic on vegetables, veggie burgers, and even cheese (yes cheese!) too.
A hot grill does a few things particularly well:
- It Cooks Off Moisture. This is important because vegetables contain a lot of water. As moisture evaporates, the flavors become more concentrated.
- Direct Heat Creates Caramelization and Char. Those browned bits add complexity that balance naturally sweet vegetables like corn, carrots, and peppers.
- Grilling Improves Texture. Crisp edges and tender interiors create texture that’s often missing from lackluster steamed vegetables.
Meaty, savory, and deeply satisfying, grilled portobellos pick up smoky flavor beautifully. They're substantial enough to serve as a main dish but versatile enough to tuck into sandwiches, bowls, or salads.
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The grill transforms cauliflower from mild to deeply caramelized, with crisp edges and a tender center. This is one of those recipes that can win over people who think cauliflower is boring.
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A great veggie burger deserves grill marks too. This recipe develops a flavorful crust on the outside while staying tender in the middle, making it a satisfying option for vegetarians and meat-eaters alike.
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Bell peppers, mushrooms, squash, onions, and asparagus become sweeter and more flavorful over an open flame. Make a big platter and watch it disappear.
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A summer classic for good reason. The kernels become sweeter as they cook, while the charred spots add smoky flavor that makes fresh corn even better.
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Quick-cooking and packed with flavor, grilled asparagus develops smoky notes while keeping its crisp-tender texture. A squeeze of lemon is all it needs.
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Halloumi is made for the grill. The outside turns golden and crisp while the inside stays soft and chewy, creating a salty, satisfying addition to any cookout.
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