26 Recipes for Hosting a Vegetarian Cookout
These are our best vegetarian cookout ideas, from homemade veggie burgers and jackfruit tacos to grilled corn ribs and bright salads.
A stunning grilled vegetable flatbread. Next-level halloumi burgers decked out with a citrus tapenade and lemony aïoli. A platter of smoky mushroom skewers. These dishes are just a tasty morsel of what you'll find in this collection of vegetarian cookout ideas, which can come together to form a knockout menu. For a snack, try our recipe for Corn Husk–Grilled Goat Cheese with Corn Relish and Honey, which partners beautifully with grilled crostini as well as sparkling rosé, should you be so inclined. And if you're looking for a side dish, we've got options for those, too, from pasta salad to grilled potato salad (yes, grilled). Read on for all these recipes and more.
Note: Some recipes here call for cheeses often made with animal rennet, but feel free to swap in a vegetarian-friendly substitute or omit altogether.
Blistered Summer Squash Salad
Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Inspired by Zuni Café in San Francisco, this vibrant salad features coins of zucchini and yellow squash cooked in a hot cast-iron skillet until charred and finished with a smoky tomatillo sauce and a sprinkling of Cotija cheese. It’s smoky, bright, buttery, and briny all at once.
Grilled Vegetable Flatbread with Smoked Almond Muhammara
This showstopping vegetarian main combines grilled zucchini, peppers, and squash on sangak, a gigantic Persian flatbread. The vegetables are marinated after grilling, which gives you time to whip up the smoky, tangy muhammara and grill the sangak until golden.
Carnitas Jackfruit Tacos
Chef and cookbook author Jocelyn Ramirez uses cumin, chile flakes, and salt to capitalize on the pulled-pork texture of jackfruit, transforming it into a plant-based taco filling that tastes like carnitas. Served with tart, creamy avocado salsa and lemon wedges, the spicy, crispy seared jackfruit tacos make for a satisfying vegetarian meal.
Grilled Corn Ribs with Honey Butter
Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
A dry spice rub amps up the sweetness of juicy grilled corn for a smoky-sweet vegetable side that tastes like a cross between buttery corn on the cob and barbecue ribs. Once the corn ribs are finished with a silky honey butter drizzle, serve and eat them just as you would meat ribs, nibbling around the tough, fibrous cob.
Smoky Mushroom Skewers with Labneh and Salsa Verde
Thick-stemmed king trumpet mushrooms grill up meaty and tender, while feathery oyster mushrooms get nice and crispy. Both are great options for these quick-cooking kebabs. Piled into warm pitas with a smear of tangy labneh and a drizzle of intensely herby salsa verde, this dish is a fun, fresh way to enjoy mushrooms.
Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter
At Otra in San Francisco, chef Nick Cobarruvias seasons charred cabbage with chile-lime butter, which is mildly spicy from árbol chiles and bright from lime zest. The pecan dukkah adds earthiness from the cumin and pops of citrus from the coriander, plus a lovely nutty flavor and texture from the toasted pecans and sesame seeds.
Texas Caviar
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Texas caviar mixes black-eyed peas, tomatoes, crunchy bell peppers, jalapeño, and onion with a bright and tangy dressing, all rounded out with a bit of honey and cilantro for balance and a fresh finish. Served with tortilla chips, it's infinitely snackable.
Japanese Eggplant with Black Garlic–Tahini Dressing
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
A luxurious black garlic-tahini dressing dresses up simple skillet-seared Japanese eggplant in this summer side inspired by 2022 F&W Best New Chef Rob Rubba.
Grilled Halloumi Burgers with Citrus Tapenade
Grilled or sautéed halloumi develops a charred crust that yields to soft cheese inside. Here, we cut it across the equator for the centerpiece of the burger and season it with cumin, salt, and pepper. It's then topped with a citrusy olive tapenade with just enough crushed red pepper flakes to lend a touch of heat.
Grilled Okra, Corn, and Tomato Salad
This next-level summer salad turns heads with its punchy charred jalapeño–and-herb-spiked dressing and a palate-perking topping of toasted crunchy coriander and cumin seeds. It takes just 40 minutes to make.
Kashke Bademjan (Iranian Kashk and Eggplant Dip)
A little thicker and saltier than yogurt, kashk is an Iranian dairy product that gives this aromatic eggplant dip its luscious texture and tart flavor. Floral saffron, fried dried mint, and more kashk dot the top, adding beautiful color. Serve this Kashke Bademjan with fresh vegetables and toasted flatbread for dipping.
Corn Husk–Grilled Goat Cheese with Corn Relish and Honey
"With the smoky essence of the husk infused into the hot molten cheese, a generous drizzle of honey melting in, and that charred sweet corn relish, all spooned onto a hunk of crusty bread, plus a bottle of pink bubbly (high in acid to stand up to the tartness of the dish), a patio, and a pile of friends, it's the perfect pre-dinner snack on a summer evening," says cookbook author Andrea Slonecker about this summer showstopper.
Ultimate Veggie Burgers
Made with whole foods rather than a commercial meat substitute, these veggie burgers hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, mushrooms, and crispy panko. For the sturdiest patties, evenly distribute the panko by stirring the patty mixture until very well-combined.
Slow-Grilled Cauliflower with Tahina and Zhough
Maydān, Rose Previte's Washington, D.C., restaurant and wood-fired homage to Lebanon, is justly famous for its massive hearth, where this whole marinated cauliflower is cooked. We've adapted the recipe to slowly grill-roast the cauliflower over indirect heat with an oak or hickory log at the center of the grill, alongside lit coals before lightly charring over the coals to finish. Simply put, this is one of the most delicious dishes we've ever grilled at home.
Korean Barbecued Tofu
Chef Bill Kim uses his Korean BBQ Sauce as a marinade for tofu, adding a jolt of spice with sambal oelek and light fruit flavors with kiwi and Asian pear. The Blackening Seasoning goes on before it's grilled and balances chili powder with sweet paprika.
Vaghareli Corn Flautas with Chutney Crema
For this inspired twist on Mexican flautas, spiced corn kernels are combined with mild cheese, rolled up in tortillas, and deep-fried. Serve the flautas piled high with colorful garnishes alongside a ginger-lime avocado crema for a vibrant summer entertaining staple.
Grilled Pepper and Onion Panzanella with Pepperoncini Vinaigrette
Cookbook author Molly Stevens' panzanella uses grilled sweet peppers and onions in place of tomatoes as the centerpiece of this dinner salad. The charred vegetables are tossed with cubes of grilled bread, drizzled with a peperoncini vinaigrette, and topped with creamy feta and crisp slices of peperoncini, which add pops of flavor and contrasting texture — all in 40 minutes.
Vegetarian Muffulettas
In this meatless take on the classic New Orleans sandwich, garlic-infused roasted vegetables take the place of the traditional Italian cold cuts. You might want to make a double batch of the tangy olive relish because it's also delicious in pasta or bean salad, or served on top of grilled or roasted fish.
Grilled Baby Potato Salad
Dressed in olive oil and Champagne vinegar rather than mayonnaise, this tangy potato salad bursts with bright flavor. Parsley and quick-pickled red onion provide pops of color; a playful salt-and-vinegar potato chip topping adds an irresistible crunch.
Crunchy Eggplant and Corn Salad with Mint and Feta
In this quick-cooking recipe, corn is just lightly charred to add a bitter note, offsetting its sweetness. A simple pairing of that charred corn with crunchy breaded and roasted eggplant, tangy feta, and fresh mint makes a quick and satisfying dinner, while the glug of hot chile oil drizzled on top finishes off each plate.
Grilled Asparagus Pizzas with Gremolata
The heat of the grill can wilt the freshest toppings, so Italian chef Daniele Uditi spoons something bright — a blend of fresh herbs, crushed red pepper, and garlic — over the pizza once it comes off the grate.
Kachumber Gazpacho
Cookbook author Hetal Vasavada channeled her love for kachumber, a fresh, cucumber-based Indian salad, to inspire this exciting riff on the classic chilled summery soup. Warm spices and a hint of chile add flavor and heat without overwhelming the fresh tomatoes; sev, a crispy chickpea noodle snack, adds a pleasant crunch.
Virtue Cornbread
Slightly sweet and buttery, this classic Southern cornbread is a must-order at Virtue, Erick Williams' flagship restaurant in Chicago, Illinois, where he celebrates the food of the Great Migration. Eat this cornbread warm the same day you bake it.
Greens Pasta Salad
Former F&W culinary director at large Justin Chapple dresses pasta with a tangy and creamy mix of buttermilk, vinegar, and mayo, then mixes in plenty of greens.
Coal-Roasted Sweet Potatoes
Buried in embers, charred sweet potatoes become meltingly tender and perfumed with smoky flavor. They're the perfect canvas for spicy or sweet seasoned butters, a dollop of sour cream or crème fraîche, or a drizzle of maple syrup.
Grilled Romanesco Salad with Charred-Herb Dressing
Grilling is the way to go with the fluorescent green — but mild — Romanesco (and other brassicas), as shown in this verdant salad recipe. Char adds critical flavor, boosted by parsley and basil that are also toasted on the grill.
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