5 Vegetarian BBQ Recipes

This past Saturday, June 21, was the Summer Solstice, officially bringing the Northern Hemisphere into the lovely season of summer. With the Fourth of July just around the corner, a beloved summer pastime is happening all around in American backyards and parks: cookouts and BBQs. Baby back ribs, burgers, and hot dogs tend to be the staple entrees. Then there’s the sides of baked beans with pork, greens with bacon, grilled corn and  some watermelon. Sounds great, right? Well, for the estimated 42% of Millennials who are vegetarian, not so great. A serious revision needs to happen to the great American BBQ menu. Here are a few vegetarian BBQ recipes that you’ll just love for your summer grilling.


  • 2 (15 oz.) cans of black beans
  • 8 tbsp. of flour
  • 4 burger buns
  • Provolone OR feta cheese
  • 2 tsp. of chili powder
  • 1 tsp. paprika
  • 1 tsp. of black pepper

Your favorite burger accompaniments:

  • Onions
  • Tomatoes
  • Pickles
  • Lettuce
  • Ketchup
  • Mayo
  • Mustard

Drain and rinse beans. Place in bowl along with spices and flour. Mix well with hands, and can mash/crush beans to make smaller. Form into patties. Place on grill at medium/medium high flame on both sides until you see the grill marks. Remove, place on buns and add your favorite cheese, veggies, and condiments!



  • 4 ears of corn
  • Chili powder
  • Fresh lemon
  • Plenty of butter

Pull the outer husks down (but not off). Take away silk, and then cover the corn with the husks. Let them soak in cold water for 10 minutes. Place corn on oiled grill over medium heat, for 15-20 minutes, until the kernels are tender. Remove from grill, spritz on lemon and add desired amount of butter. Sprinkle with chili powder.


Grilled pineapple is so amazing! Use whatever veggies you like, but the kabob will taste good with:

  • 16 cherry tomatoes
  • 12 chopped mushrooms (portabello or shiitake)
  • 12 onion chunks
  • 16 chopped yellow and red bell peppers
  • 16 pineapple slices
  • If you want, add 16 firm chunks of tofu (place beneath pineapple).

Grill evenly on medium heat/flame for 7-10 minutes on metal skewers.

Makes four servings. I like placing the pineapples above the mushrooms, because the mushrooms sometimes soak in the pineapple juice. Obviously, the amount varies on preference! You can grill as-is, and sprinkle on desired seasoning (black pepper is good), or you can use this marinade to go with it:


  • 1/4 cup pineapple juice
  • 1 1/2 tbsp. honey
  • 3/4 cup olive oil
  • Desired parsley
  • Desired basil
  • Desired black pepper
  • At least 1 clove of garlic

Mix in blender until blended and smooth, refrigerate at least an hour (not more than two), and brush marinade onto the kabobs while grilling.


I personally enjoy these tasting spicy as opposed to sweet (as the potatoes are sweet enough) but you can follow either recipe!

Serves 4

  • 6 medium sweet potatoes
  • 1 1/2 tbsp. of olive oil
  • 1 tbsp. lemon juice


  • 1 tsp. paprika
  • 1/2 tsp. of chili flakes
  • 1 1/2 tsp. of chili or chipotle powder


  • 1 tsp. nutmeg
  • 1 1/2 tsp. of brown sugar
  • 1 1/2 tsp. of cinnamon

Wash and cut the potatoes into wedges. Take a large pot, put in about two inches of water until simmering. Steam the potatoes (use a steamer basket) with a lid, for 5-7 minutes. Place into bowl or similar dish, and cover with the mixed oil and spice marinade above. After 30 minutes, place marinated potato wedges on grill over medium heat/flame, cooking 3 minutes on each side, then enjoy!


You can grill either fresh or canned peaches; grilling the fresh ones tend to taste, well fresher, while canned will provide a sweetened marinade to drizzle over the finished product:

With canned peaches:

Serves four to six:

  • 2 cans of canned peaches
  • Whipped cream or vanilla ice cream

Remove peaches from cans, saving half of the peach liquid. Grill the peaches on both sides over mellow flame/heat for 4-5 minutes each. Remove, put on plate and add whipped cream or vanilla ice cream. Drizzle left over peach liquid over the cream.

With fresh:

Serves four:

  • 8 ripe (but not overripe) peaches
  • 4-5 tbsp. butter
  • 1 tbsp. of brown sugar
  • 1 tbsp. vanilla extract

Cut peaches in half with skin on, and take out those pits. Before grilling, melt the butter in a pan on the stove and once melted, add the brown sugar and vanilla, then remove from heat. Take the melted butter and sugar concoction, and brush on liberal amounts onto the peaches (flesh side). Grill on this sir on medium heat for at least 5 minutes (probably bump to 7). Flip on skin for 3-4 minutes. Serve while hot with whipped cream.

Recipe with fresh peaches inspired by “GQ”’s grilled peach recipe.

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