The Ultimate Plant-Based Grilling Guide (Avocados, Peaches, Asparagus, & More)
Barbecues don't have to be all burgers, hot dogs, and coleslaw. In fact, vegetables and fruits are probably some of the most delicious things that you can grill. Get ready to go beyond the veggie burger with our plant-based summer grilling guide.
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Grilled Avocado Stuffed With Chickpeas
Another amazing way to eat an avocado? You know we're on board.
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Grilled Sweet Potatoes With Cilantro Vinaigrette
Sweet potatoes get a little love from the grill and a herby dressing that will brighten any summer cookout.
Grilled Portobello + Gouda Burgers With Roasted Garlic
Grilled portobellos have never looked better. All it takes is some marinating and the right toppings.
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Perfectly Grilled Zucchini
The trick to getting this summery staple right? Good seasoning, of course.
Grilled Mushroom Skewers
If you're not ready to commit to the 'shroom burger, try these marinated mushroom skewers.
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Grilled Eggplant With Mustard Vinaigrette
Eggplant is at its best off the barbecue—great for topping off a salad, on a sandwich, or by itself.
Grilled Parmesan Asparagus
Yes, you can make the perfect grilled asparagus, then improve on perfection with a sprinkling of Parmesan.
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Grilled Cauliflower Steaks
Cauliflower steaks get even more steak-like treatment on the barbecue.
Balsamic Grilled Vegetable Salad
All of the grilled vegetables come together in one colorful salad.
Grilled Plum Salad With Maple Nut Clusters
Grilled plums are the winner of this summer salad, but the maple nut clusters are a close second.
Spicy Grilled Watermelon
Even watermelon works well on the grill. Come on, you know you want to try it.
Grilled Peaches With Cinnamon + Honey Ricotta
Grilled peaches take the cake as best grill-forward dessert, especially when paired with honey-sweetened ricotta.
Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.
Vanderveldt is a former food editor at mindbodygreen and has previously worked for Vogue, Vanity Fair, and Australian Home Beautiful.