26 Vegetarian Grilling Recipes for Your Next Cookout (2024)

FAQs

Should you salt veggies before grilling? ›

In the same way you'd add copious amounts of salt and pepper to a steak 30 minutes before grilling, you should do the same with your veggies.

Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.

Choose firm tofu, seitan and tempeh for protein substitutes. All three marinate well and soak up bold flavours. Try them on their own, in burgers, as kebabs, or cooked and tossed through noodle dishes or with barbecued vegetables. Marinate first for 30 minutes to overnight.

“Tofu, lentils, [and] Impossible Burgers are all great alternatives to meat that are tasty — and not just brown rice and steamed vegetables. Also, more plants mean more fiber, which is good for your gut health and helps with feeling full,” Rissetto added.

A possible disadvantage of grilling vegetables from the options provided is: a - High heat of the cooking process kills much of the nutritional content. Grilling vegetables at high temperatures for an extended period can cause them to lose some of their nutritional value, such as vitamins and minerals.

It's easy to grill fruit outdoors or indoors, and produce from every season can be cooked on the grill. Some of our favorite fruits to grill include bananas, watermelon, peaches, plums, nectarines, apples, pears, pineapple, and mango, but let your imagination run wild!

Keep the grill lid handy

If you're cooking small or delicate vegetables, anything sliced smaller than three-quarters of an inch, keep the cover open. If the vegetables are thicker, you'll want to close the lid to help them cook through.

Grill the vegetables in a single layer, starting with the heartier peppers and onions going down first (or in the hottest area if you're grill has hot spots), followed by the eggplant, squash, zucchini, mushrooms, and then quick cooking asparagus, and tomatoes.

To give my grilled vegetables maximum flavor, I season them with olive oil, salt, and pepper before I put them on the grill. Afterwards, I season with salt and pepper to taste and drizzle them with a tasty dressing, sprinkle them with fresh herbs, and serve them with a sauce for dipping. Don't skip the sauce.

The most-popular grilling vegetables (squash, eggplant, peppers, onions, anything kebab) are popular for good reason — but there are a few you might not have thought of that do just as nicely with a little fire.

Can you put vegetables directly on the grill? ›

Method 1: directly on the grill

For large veggies like corn, bell pepper, thicker sliced zucchini, eggplant and onion, and portobello mushrooms, I recommend slicing, seasoning and putting them directly on the grill so that they get those lovely grill marks.

Arnott's has also confirmed that although there are no animal-derived ingredients in Arnott's Barbecue Shapes, they are not labelled vegan or vegetarian due to the product potentially containing traces of animal or animal by-products from other items in the Shapes range (such as their Roast Chicken Shapes and Cheese & ...

It depends. Some BBQ sauces are made just for vegans, some are "accidentally vegan", and others should be kept far from your plant-based pals. The good news is that you don't have to take a trek to the nearby hippie grocery store for an overpriced bottle of holier-than-thou, vegan-friendly sauce.

Intake and status of vitamin B12, vitamin D, iron, zinc, iodine, calcium and bone turnover markers were generally lower in plant-based dietary patterns compared to meat-eaters. Vegans had the lowest vitamin B12, calcium and iodine intake, and also lower iodine status and lower bone mineral density.

Yes. Ray's No Sugar Added Barbecue Sauces do not contain animal products, which make them suitable for both vegan and vegetarian diets.