What will you prepare the next time you fire up your grill? Choosing plant-based foods has a healthy impact on the environment, your body and your wallet. Unfortunately, traditional grilled recipes are almost always meat-based. Read on to learn how to create seven healthy and delicious meat-free alternatives for your next BBQ. These recipes are so tasty, even meat lovers will be lining up for seconds.
Image via Sara Braun
Marinated Halved Zucchini and Summer Squash
Late summer can be over-abundant in zucchini and other summer squashes. Make use of this tasty seasonal veggie by grilling marinated halves.
Step One: Gather your ingredients
4 medium sized zucchini and/or summer squash 4 tablespoons sesame Oil 4 tablespoons soy Sauce 2 tablespoons grated fresh ginger 2 tablespoons Sriracha or other chili sauce
1 clove garlic, minced
Step Two: Marinate
Slice the zucchini or squash in half lengthwise and place white side up on a tray or pan. In a mixing bowl, combine the sesame oil, soy sauce, ginger, chili sauce and garlic. Brush or drizzle the zucchini with the marinade and let sit for an hour or so.
Step Three: Grill
Once your grill is hot, place the marinated zucchini directly on the grates. Flip once, cooking just long enough to be tender but not charred. Serve with herbed rice, cabbage salad, or noodles.
Image via Dayna McIsaac
Grilled Corn with Garlic Butter
This savory corn is grilled in its own husk, which keeps the kernels moist. Since the husk retains warmth, you can grill this first and set it aside while you cook additional items.
Step One: Gather your ingredients
4-6 Ears of corn on the cob, still in husk 1/2 stick softened butter 1 clove garlic Sea salt
Step Two: Prepare Corn
In a small bowl, press the garlic clove through a garlic press and mix thoroughly with softened butter. Sprinkle with sea salt to combine. Peel the husks back on each ear of corn, but do not remove. Remove all the corn silk and compost it. Using a butter knife, spread the garlic butter on each ear of corn, then pull the husks back around the corn.
Step Three: Grill
Place the ears of corn onto a medium heat grill, turning every 5-10 minutes to ensure the husks do not get overly charred or catch on fire. Roast corn for approximately 20 minutes, or until the kernels are juicy.
Related: Grow your own cocktails
Image via Connie Ma
Curried Veggie Kebabs
These veggie kebabs are a great way to grill a variety of ingredients in one place with a tasty, spicy Indian-inspired marinade.
Step One: Gather your ingredients
Wooden or metal grilling skewers Summer squash or zucchini cut into coins Whole cherry or grape tomatoes Whole shishito or Czech black peppers Halved mushrooms Cubes of red onion 1/4 cup olive oil 2 tablespoons blended curry powder 1 clove minced garlic 1 tablespoon grated fresh ginger 1/2 teaspoon chili flakes 2 tablespoons honey 1/4 cup yogurt Salt and pepper
Step Two: Prepare marinade
In a large mixing bowl, combine olive oil, curry powder, garlic, ginger, chili fakes, honey, yogurt and a few pinches each of salt and pepper. To make it vegan, leave out the yogurt and replace with the juice of 1/2 lemon and 1/4 cup coconut cream. Mix lightly then add in vegetables and use hands or a large spoon to coat all the veggies with marinade. Let sit for an hour.
Step Three: Prepare kebabs
Skewer a mix of marinated veggies onto each skewer and place into a pan. Place skewers onto a medium hot grill and rotate them twice, about 10-15 minutes, until the zucchini is cooked through. Serve with rice, salad or a tangy yogurt dipping sauce.
Image via Woodley Wonderworks
Grilled Eggplant “Burger”
Grab an eggplant and grill generous rounds brushed with olive oil and garlic on a grill, then pile on tomato, pesto and a slice of mozzarella for a juicy, vegetarian-friendly “burger.”
Step One: Gather your ingredients
1 large eggplant, sliced into 1/2 inch thick rounds Salt 1 large tomato, sliced 1 ball fresh mozzarella, sliced Pesto Toasted hamburger buns or rolls Olive oil Garlic granules
Step Two: Prepare Eggplant
Slice eggplant into 1/2 inch thick rounds and lay out on a paper towel or pan. Sprinkle both sides with salt and let sit for at least 30 minutes. When ready to grill, rinse the eggplant off in cool water and blot dry with a paper towel. This reduces bitterness and pre-seasons the eggplant.
Step Three: Grill Eggplant
On a medium grill, brush each eggplant round with olive oil and sprinkle lightly with garlic powder or garlic granules. Flip once and cook until tender.
Step Four: Make Burger
Onto a toasted hamburger bun or roll, layer one slice grilled eggplant with one slice mozzarella, one slice tomato, and smear with pesto. Enjoy!
Image via Jules
Chickpea-Feta Burgers
Try these delicious, protein-rich chickpea burgers for a savory treat. Their texture is meaty and rich, but treat them gently as they can get a bit crumbly.
Step One: Gather your ingredients
One 15-ounce can chickpeas, drained 2 tablespoons olive oil 1 teaspoon oregano ½ teaspoon salt ½ teaspoon ground black pepper ½ of a finely chopped onion 1 clove minced garlic 1 cup chopped mushrooms ¼ cup oatmeal 1 cup feta cheese 2 tablespoons balsamic vinegar ½ cup finely chopped celery
Step Two: Create burgers
In a food processor or blender, mix onion, garlic, olive oil, celery, vinegar and spices. Once blended, add mushrooms, followed by chickpeas. Pulse gently until just blended but still slightly chunky. Finally, mix in 1 cup of crumbled feta. To make burgers, take one small handful mix and press into a firm ball. Place ball onto a pan lined with parchment paper and press it flat to create a burger.
Step Three: Grill
To grill chickpea burgers, line the grill with a sheet of aluminum foil, pierced with a fork to allow smoke flavor through. Oil the foil before grilling burgers. Turn gently. Alternatively, you can cook them in a well-oiled medium-hot frying pan on the stove. Serve like a burger with a toasted bun, lettuce, onion and a slice or tomato or with a side of greens and rice pilaf.
Image via Woodley Wonderworks
Charred Asparagus
Asparagus works very well on the grill, as this simple recipe shows. Eat as an appetizer or serve alongside rice, potatoes, or pasta for a hearty main.
Step One: Gather your ingredients
One bunch large asparagus, rinsed
3 tablespoons olive oil 1 whole lemon Salt 1 clove garlic, pressed or finely minced 2 tablespoons minced tarragon (marjoram or thyme)
Step Two: Marinate Asparagus
Combine olive oil, juice of 1/2 whole lemon, garlic, tarragon, and salt to taste in a small bowl. Place asparagus in a baking dish and drizzle with marinade. Let sit for at least 30 minutes before grilling.
Step Three: Grill
Over a medium-hot grill, use tongs to place asparagus over the heat, turning once. Once they begin to get char marks, remove immediately and drizzle with a squeeze of fresh lemon juice, then serve hot.
Image via Kate Fries
Chipotle BBQ Marinated Tofu
Tofu is the classic meat-free BBQ standby, though at times receives bad press for being dull and tasteless. However, if you follow our recipe for a spicy chipotle marinade, you can take tofu from bland to delicious, especially paired with a side of black bean, corn, and avocado salad.
Step One: Gather your ingredients
1 package firm tofu 1 onion, chopped 2 tablespoons honey 2 chipotle peppers (canned, or dried and rehydrated in 1/4 cup warm water) 2 tablespoons apple cider vinegar 2 tablespoons tomato paste 1 clove garlic, minced 1 teaspoon cracked black pepper Salt to taste
Step Two: Prep tofu
Slice the tofu block into two “sheets” and press between paper towels over a plate or colander to drain for a half hour.
Step Three: Marinade
In a food processor or blender, combine onion, honey, chipotle peppers, vinegar, tomato paste, garlic, pepper and salt. Place tofu slices into a baking dish and cover with marinade. Let sit for one hour.
Step Three: Grill
Over a medium grill, place tofu slices. Flip once. Once heated through, place on a warm serving dish or plate and slice diagonally to create triangular pieces to serve.
Images via Sara Braun, Dayna McIsaac, Connie Ma, Woodley Wonderworks (1,2), Jules, Kate Fries, and Jeremy Keith
