Meat Free Grill Recipes for Summer
With the start of summer coming soon, it’s time to start cooking outside. And although meat is often the star of the barbecue, I’ve got a few recipes up my sleeve that prove fresh veggies deserve to be center of attention!
If you’re a rookie when it comes to the grill, rest assured – there’s less guesswork when it comes to cooking veggies on the grill. It’s hard to undercook a vegetable. And with our tips like pre-cooking the cauliflower (in our Thai Peanut Cauliflower Kabobs) and pressing the water out of the mushrooms in advance in our Grilled Caprese Stuffed Mushrooms, you’ll find that they easily get the perfect amount of char.
It’s time to make your carnivore friends jealous with these mouthwatering veggie-forward recipes!
Grilled Romaine Salad
- 2 heads of romaine lettuce, cut vertically – for a total of 4 halves
- 1 Tbsp. olive oil
- Kosher salt, divided
- Black pepper
- HT Trader’s Parmesan Peppercorn Ranch Dressing
- Harris Teeter Shredded Parmesan Cheese
- Harris Teeter Caesar Croutons
- Make sure grates of grill are clean and preheated to medium high.
- Brush lettuce halves liberally with olive oil, cut side and back side. Then sprinkle each halve with some salt.
- Grill for 2-3d minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for one or 2 more minutes.
- Remove from grill. Sprinkle with more salt and pepper, drizzle with dressing. Sprinkle crumbled croutons on top and garnish with Parmesan cheese.
Grilled Halloumi Cheese with Blackberry Balsamic Jam
- ¼ cup fresh lemon juice
- 1 tablespoon chopped fresh
- ¼ teaspoon ground pepper
- 8 oz. halloumi cheese, cut into 8 slices
- 2 cups blackberries, fresh or frozen (not thawed), plus extra for garnish
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Fresh parsley, for garnish
- Combine lemon juice, thyme and pepper in a shallow dish. Add halloumi and turn to coat. Let marinate at room temperature, turning once, for at least an hour.
- Meanwhile, combine blackberries, vinegar, and honey in a medium saucepan. Bring to a simmer over high heat, then reduce heat to medium and cook, stirring occasionally, until very thick and jammy, 12 to 15 minutes for fresh berries, 20 to 30 minutes for frozen. Remove from heat.
- Preheat grill to medium-high. Oil the grill rack, then grill the halloumi until warm, about 2 minutes per side. Use a metal spatula to help loosen the cheese from the grill before flipping it. Serve the cheese with the jam and sprinkle with parsley.
Grilled Caprese Stuffed Portobellos
- 5-6 large Portobello Mushrooms , stems and gills removed
- 2 Tbsp. olive oil
- 1 cup Mozzarella pearls, drained
- 1 cup grape (or cherry) tomatoes, sliced thinly
- Fresh basil, torn
- 3-4 Tbsp. HT Traders Balsamic Vinegar
- Preheat the grill on high heat. Gently press down on each mushroom cap with a dry paper towel to release any moisture from the caps. Brush both sides of mushroom caps with olive oil.
- Fill each mushroom with the mozzarella slices and tomatoes, and grill until cheese has melted and becomes golden in color, about 8-10 minutes.
- To serve, top with the basil, drizzle with the balsamic vinegar and sprinkle with salt to taste.
- 4 cups cauliflower florets
- 2 Tbsp. Harris Teeter Vegetable Oil
- 1 Tbsp. corn starch
- 1 Tbsp. Harris Teeter Low Sodium Soy Sauce
- ½ cup HT Traders Thai Peanut Sauce, plus extra for garnish
- Chopped green onion, toasted sesame seeds, and Harris Teeter Sriracha for garnish
- Place cauliflower florets in a large mixing bowl with 2 tablespoons water. Microwave for 5-7 minutes to partially cook. Allow to cool, then transfer to a gallon sized resealable bag.
- Whisk the oil, corn starch, and soy sauce together in a small bowl. Pour over the top of the cauliflower in the plastic bag and toss well to coat. Marinate for 30 minutes.
- When you’re ready to get cooking, preheat your grill. Remove cauliflower florets from the bag and thread onto metal grill skewers. Grill cauliflower until tender and golden. When cauliflower is nearly done, brush with the Thai Peanut sauce and grill until slightly caramelized. Transfer to a serving dish and serve immediately. Garnish with sesame seeds and chopped scallion greens and more sauce on the side.
Katie Harding is the publisher of Forks and Folly . A self-taught cook and die-hard foodie, Katie lives in Charlotte with her husband and three boys. Besides cooking and eating, she loves craft beers, running, and napping.