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.

By

Bridget Hallinan

and

Jodie Kautzmann

Updated on July 2, 2024

Corn Husk-Grilled Goat Cheese with Corn Relish and Honey — Photo: Victor Protasio

This collection of vegetarian cookout ideas spans stunning grilled vegetable flatbread, next-level halloumi burgers decked out with a citrus tapenade and lemony aïoli, and a platter of smoky mushroom skewers. These dishes are just a tasty morsel of what 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 we have plenty of side dishes, 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.

01 of 26

Blistered Summer Squash Salad

Blistered Summer Squash Salad — Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Cook coins of zucchini and yellow squash in a hot cast-iron skillet until charred and finish with a smoky tomatillo sauce and a sprinkling of Cotija cheese in this recipe inspired by Zuni Café in San Francisco. This vibrant salad is smoky, bright, buttery, and briny all at once.

02 of 26

Grilled Vegetable Flatbread with Smoked Almond Muhammara

Grilled Vegetable Flatbread with Smoked Almond Muhammara Recipe — Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

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.

03 of 26

Carnitas Jackfruit Tacos

Jackfruit Carnitas Tacos — Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell

Transform jackfruit into a plant-based taco filling that tastes like carnitas by harnessing cumin, chile flakes, and salt in this recipe from chef and cookbook author Jocelyn Ramirez. Served with tart, creamy avocado salsa and lemon wedges, the spicy, crispy seared jackfruit tacos make for a satisfying vegetarian meal.

04 of 26

Grilled Corn Ribs with Honey Butter

Grilled Corn Ribs with Honey Butter — Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Amp up the sweetness of juicy grilled corn with a dry spice rub for a smoky-sweet vegetable side that tastes like a cross between buttery corn on the cob and barbecue ribs. Finish the corn ribs with a silky honey butter drizzle.

05 of 26

Smoky Mushroom Skewers with Labneh and Salsa Verde

smoky mushroom skewers with labneh and salsa verde — Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

Grill up thick-stemmed king trumpet mushrooms to meaty tenderness and feathery oyster mushrooms to nice and crispy, then pile into warm pitas with a smear of tangy labneh and a drizzle of intensely herby salsa verde.

06 of 26

Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter

charred cabbage salad — Photo by Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

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. Add earthiness from cumin and pops of citrus from coriander, plus a lovely nutty flavor and texture from toasted pecans and sesame seeds.

07 of 26

Texas Caviar

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.

08 of 26

Japanese Eggplant with Black Garlic–Tahini Dressing

Japanese Eggplant with Black Garlic Tahini Dressing — Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely

Serve simple skillet-seared Japanese eggplant with a luxurious black garlic-tahini dressing in this summer side inspired by 2022 F&W Best New Chef Rob Rubba.

09 of 26

Grilled Halloumi Burgers with Citrus Tapenade

Grilled Halloumi Burger with Citrus Tapenade — Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn

Cut halloumi across the equator and season with cumin, salt, and pepper, to grill the cheese, developing a charred crust that yields to a soft interior. Top with a citrusy olive tapenade, roasted red peppers, and just enough crushed red pepper flakes to lend a touch of heat.

10 of 26

Grilled Okra, Corn, and Tomato Salad

Grilled Corn, Tomato and Okra Salad — Victor Protasio

Turn heads with this summer salad 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.

11 of 26

Kashke Bademjan (Iranian Kashk and Eggplant Dip)

Kashke Bademjan — Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis

Kashk is an Iranian dairy product (a little thicker and saltier than yogurt) that gives this aromatic eggplant dip its luscious texture and tart flavor. Floral saffron, fried dried mint, and more kashk add beautiful color on top. Serve this Kashke Bademjan with fresh vegetables and toasted flatbread for dipping.

12 of 26

Corn Husk–Grilled Goat Cheese with Corn Relish and Honey

Corn Husk-Grilled Goat Cheese with Corn Relish and Honey — Victor Protasio

Grill corn alongside corn husks filled with goat cheese, ultimately spooning corn relish on top of the hot molten cheese infused with smokiness. Drizzle honey on top for a unique and flavorful summer starter from Andrea Slonecker.

13 of 26

Ultimate Veggie Burgers

Ultimate Veggie Burger — Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

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.

14 of 26

Slow-Grilled Cauliflower with Tahina and Zhough

Slow Grilled Cauliflower with Tahina and Zhough — Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis

One of the most delicious dishes we've ever grilled at home was inspired by the massive hearth at Maydān, Rose Previte's Washington, D.C., restaurant and wood-fired homage to Lebanon. We adapted the recipe to slowly grill-roast the cauliflower over indirect heat. Use an oak or hickory log at the center of the grill, alongside lit coals, then lightly char over the coals to finish.

15 of 26

Korean Barbecued Tofu

Korean BBQ Tofu — Johnny Autry

Chef Bill Kim marinades tofu with his Korean BBQ Sauce, 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.

16 of 26

Vaghareli Corn Flautas with Chutney Crema

Vaghereli Corn Flautas with Chutney Crema — Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

For this variation on Mexican flautas, combine spiced corn kernels with mild cheese, roll up in tortillas, and deep-fry. Serve the flautas piled high with colorful garnishes alongside a ginger-lime avocado crema for a vibrant summer entertaining staple.

17 of 26

Grilled Pepper and Onion Panzanella with Pepperoncini Vinaigrette

Grilled Peppers and Onion Panzanella with Peperoncini Vinaigrette — Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

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.

18 of 26

Vegetarian Muffulettas

Vegetarian Muffulettas Recipe — Photo by Antonis Achilleos / Food Styling by Rishon Hanners

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.

19 of 26

Crunchy Eggplant and Corn Salad with Mint and Feta

Crunchy Eggplant and Corn Salad with Mint and Feta — Victor Protasio

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.

20 of 26

Kachumber Gazpacho

Kachumber Gazpacho — Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell

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.

21 of 26

Virtue Cornbread

Virtue Cornbread — Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

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.

22 of 26

Coal-Roasted Sweet Potatoes

Coal roasted sweet potatoes — Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis

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.

23 of 26

Grilled Asparagus Pizzas with Gremolata

Grilled Asparagus Pizzas with Gremolata — © Ingalls Photography

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.

24 of 26

Grilled Romanesco Salad with Charred-Herb Dressing

Grilled Romanesco Salad with Charred-Herb Dressing — © Ingalls Photography

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.

25 of 26

Greens Pasta Salad

Greens Pasta Salad — © Con Poulos

Justin Chapple dresses pasta with a tangy and creamy mix of buttermilk, vinegar, and mayo, then mixes in plenty of greens.

26 of 26

Grilled Baby Potato Salad

Grilled Baby Potato Salad — © Con Poulos

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.

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