Vegetarian Main Course Recipes You'll Want to Grill All Summer Long

Look to grilled vegetables as your main instead of slicing and relegating them to the realm of side dishes. This recipe does this deliciously. Flash cooking the eggplant gives its skin a nice char while the flesh becomes rich and creamy under the heat. Slice it open and pile it high with the accompanying three-ingredient tahini sauce. 

Take this Italian-American favorite outdoors. By grilling the eggplant rather than breading and frying it, you can taste the true beauty of the aubergine—it makes for a satisfying but less heavy entrée.

Skip roasting sweet potatoes in the oven this summer and grill the tuber instead. Once the sweet potatoes are lightly charred and the center is fork tender, serve them with a side of rice and peas for a complete meal. 

This grilled vegetarian main comes together deliciously in just 30 minutes. Tangy halloumi cheese is grilled directly over the grates alongside bell peppers, zucchini, and radicchio. The ingredients are then piled into a warm tortillas.  

Grill rounds of homemade pizza dough until lightly charred before adding toppings. Use our recipe for tomato sauce or go with your favorite store-bought variety, Top with fresh mozzarella and basil leaves and cook until the cheese melts.

Love stuffed peppers but don't feel like turning on the oven? Pop them on the grill! After the peppers are grilled, they're stuffed with couscous, fresh mint, and feta, and cooked on the grill—in a skillet.

The meaty texture of mushrooms makes them an excellent taco filling. Here, portobellos are brushed with a mixture of lime juice and chipotle sauce and grilled until charred. Then piled onto tortillas alongside grilled corn and topped with a homemade sour cream mixture and cilantro. 

These sandwiches are as stunning as they are delicious.  A blend of colorful vegetables—bell peppers, onion, and broccolini—are grilled and stuffed into a baguette that's also flame-kissed until the crust has a nice crunch. Melted provolone cheese binds the ingredients together while our basil-caper aioli provides a nice finishing touch of added flavor. 

Plenty of vegetables here! Store-bought pizza dough is grilled and then topped with tomatoes, scallions, and goat cheese. Dress fresh spinach and diced avocado with red-wine vinegar and olive oil, and pile onto the pizzas just before serving. 

Marinate tofu cubes and scallions in a zesty purée of cilantro, jalapeño, ginger, and lime juice before threading onto skewers. Grill alongside summer squash kebabs and serve with the leftover marinade for dipping.

Portobello mushrooms are cooked until tender, then broiled for a few minutes to make them deliciously caramelized. Layer two mushrooms with sharp provolone cheese on each bun and top with garlicky roasted tomatoes.

Our take on fattoush salad tops a bed of escarole with grilled peppers and onions. The dish is enhanced by briny feta and cannellini beans coated with your choice of herbs—we like to use parsley, dill, and cilantro. Pita chips and a drizzle of red-wine vinaigrette are the perfect finishing touches. 

Grill zucchini, portobello mushrooms, and scallions to top these colorful tostadas. Brush flour tortillas with olive oil and brown them on the grill before topping with feta cheese and fresh salsa. 

Radicchio's assertive and somewhat spicy flavor is mellowed when it's flash-cooked on a hot grill. It's paired with other grilled ingredients, mushrooms, summer squash, and halloumi cheese . Finish the dish with a sweet-tart dressing that's made with grilled tomatoes. 

Purée canned black beans with scallions, jalapeño, and cumin, then mix with cooked brown rice to make these hearty patties. Serve them on a bun as vegetarian burgers accompanied by our cilantro-lime yogurt sauce.

Asparagus and scallions drizzled with sun-dried tomato oil make a quick and delicious topping for pizza when grilled until they are caramelized and tender. Also grill ovals of store-bought pizza dough before topping each one with ricotta cheese, sun-dried tomatoes, and the vegetables.

A perfect grab-and-go dish for your next cookout, tortillas are filled with black beans, chopped tomato, corn, scallions, goat cheese, and cooked on the grill until lightly charred. 

Portobello mushrooms, a favorite vegetarian burger stand-in, are marinated and grilled along with red bell peppers in olive oil, balsamic vinegar, and minced garlic. Serve both grilled vegetables on buns with tangy goat cheese and fresh lettuce leaves.

Store-bought pizza dough is a great shortcut for making this easy, sophisticated grilled vegetarian pizza. Leave it on the grates until the fontina cheese melts, then scatter baby arugula over the top and drizzle with olive oil just before serving.