32 Recipes for Hosting the Ultimate Vegetarian Cookout These are our best vegetarian cookout ideas, from homemade veggie burgers and barbecue jackfruit sandwiches to grilled corn ribs and bright salads. By Bridget Hallinan Bridget Hallinan As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests. Food & Wine's Editorial Guidelines and Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on May 21, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Jennifer Causey / Food Styling by Melissa Gray Streett / Prop Styling by Heather Chadduck Hillegas Vegetable-centered cooking can anchor any backyard feast, from next-level halloumi burgers topped with citrus tapenade and lemony aioli to blistered mushroom skewers and grilled pepper panzanella. Mix and match these plant-based recipes to build a vegetarian cookout menu that will thrill and delight vegetarians and meat-eaters alike. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 32 Grilled Halloumi Burgers with Citrus Tapenade Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn Halloumi develops a charred crust that yields to a soft cheese interior when it's grilled or sautéed. Make it the centerpiece of a vegetarian burger, seasoned with cumin, salt, and pepper. Layer with roasted red pepper and citrusy olive tapenade on brioche buns slathered in garlicky aioli. Get the Recipe Save 02 of 32 Watermelon Gazpacho Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless For a savory take on summer fruit soup, try this refreshing, nontraditional gazpacho. Finished with a zesty scallion-jalapeño relish, it's made with more watermelon than tomatoes. Get the Recipe Save 03 of 32 Charred Corn and Tomato Tartines with Tofu Aioli Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Inspired by 2022 F&W Best New Chef Rob Rubba's work at plant-based Washington, D.C., restaurant Oyster Oyster, we made our own eggless, tofu-based aioli. Enhanced by smoked paprika, it has all the assertive garlic flavor and creamy texture you expect from the condiment. Serve it slathered on sourdough slices piled high with grilled corn, peppers, and tomatoes. Get the Recipe Save 04 of 32 Smoky Three-Bean Salad Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Phoebe Weeks Three beans, three cans: You'll need one each of pinto, kidney, and black beans, plus canned fire-roasted corn and tomatoes with chiles, to make this easy salad. It's at once smoky, tangy, and fresh. Get the Recipe Save 05 of 32 Grilled Summer Squash with Roasted Pistachio Sauce Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Summer flavors abound in this lively dish inspired by 2022 F&W Best New Chef Rob Rubba. Grill mark–kissed zucchini and summer squash take a quick rest in a lime marinade, then are served alongside a pistachio sauce with skillet-roasted tomatillos, serrano chiles, and garlic — not to mention a generous handful of fresh cilantro. Get the Recipe Save 06 of 32 Grilled Carrot Tostadas Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen For his mouthwatering recipe, James Beard Award–winning chef Edgar Rico piles smoky-sweet grilled carrots over cream cheese-smeared tostadas, then tops them with a verdant mix of carrot greens, fresh herbs, olive oil, red wine vinegar, and date molasses. Salsa macha ties the dish together. Get the Recipe Save 07 of 32 Grilled Corn Ribs with Honey Butter Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley These corn “ribs” are as fun to eat as they are to make. Corn cobs are cut into quarters lengthwise to resemble barbecue ribs, then rubbed with spices for a little smoky flair. Served with a drizzle of honey butter, they're an irresistible addition to any cookout. Get the Recipe Save 08 of 32 Crushed Cucumber Salad with Tomatillo Dressing Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen With their craggy edges, lightly smashed cucumbers soak up a zippy jalapeño-tomatillo dressing and mingle with salted roasted pepitas, crumbled queso fresco, and plenty of cilantro for this crisp summer salad. Get the Recipe Save 09 of 32 Ratatouille Slab Pie Johnny Autry / Food and Prop Styling by Charlotte Autry The beautiful lattice top on this vegetarian showstopper encases vibrant summer squash, eggplant, tomatoes, and fresh herbs. Precooking the vegetable filling is key to concentrating flavor and releasing moisture that could otherwise cause a soggy crust. Get the Recipe Save 10 of 32 Smoky Mushroom Skewers with Labneh and Salsa Verde Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis F&W's Justin Chapple employs a mix of meaty king trumpet mushrooms and feathery oyster mushrooms for his quick-cooking kebabs. Serve them with a drizzle of intensely herbaceous salsa verde and a smear of tangy labneh inside a warm pita. Get the Recipe Save 11 of 32 Zucchini and White Bean Dip Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This summertime dip from F&W's Ann Taylor Pittman comes together easily in a food processor with cannellini beans and shredded zucchini, which gives it a crunchy pickle-like texture. Get the Recipe Save 12 of 32 Caprese Pesto Pasta Salad Food & Wine / Photo by Jake Sternquist / Food Styling by Holly Dreesman / Prop Styling by Sue Mitchell Made extra luscious with both mozzarella pearls and fresh burrata, this Caprese-inspired take on pasta salad cuts the richness with a mix of sun-dried and cherry tomatoes, plus verdant pesto and a tangy-sweet balsamic reduction. Get the Recipe Save 13 of 32 Barbecue Jackfruit Sandwiches with Cabbage Slaw Jennifer Causey / Food Styling by Melissa Gray Streett / Prop Styling by Heather Chadduck Hillegas Swap pull-apart pork for shredded jackfruit drenched in a smoky, sweet sauce for a vegetarian sandwich that's satisfying and substantial. Don't skimp on the bright slaw, pickled red onions, and dill pickle chips. Get the Recipe Save 14 of 32 Four-Cheese Mac and Cheese Food & Wine / Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless This oven-baked, breadcrumb-topped mac and cheese combines four cheeses — cheddar, Gouda, mozzarella, and a touch of blue cheese — for a classic cookout side that's at once creamy, tangy, and nuanced. Get the Recipe Save 15 of 32 Grilled Pepper and Onion Panzanella with Pepperoncini Vinaigrette Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Grill your favorite sweet or hot peppers, and any other vegetables, to toss with grilled bread cubes, drizzle with a peperoncini vinaigrette, and top with creamy feta and crisp peperoncini slices. This recipe by cookbook author Molly Stevens comes together in 40 minutes. Get the Recipe Save 16 of 32 Halloumi and Vegetable Skewers with Pomegranate-Tahini Sauce Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Marinate halloumi and vegetables in an earthy, punchy, sweet pomegranate-tahini sauce. The remainder of the marinade gets a splash of orange juice to make a sauce that's then drizzled over the finished skewers. Get the Recipe Save 17 of 32 Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter Antonis Achilleos / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen This cabbage dish just might steal the show at your cookout. Chef Nick Cobarruvias seasons grilled cabbage with mildly spicy chile-lime butter, then tops it with earthy, nutty pecan dukkah for a bit of crunch. Get the Recipe Save 18 of 32 Arepas with Goat Cheese and Grilled Vegetables Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Purcell Brush eggplant, zucchini, onion, and red bell pepper with garlic-herb oil, grill just until tender and lightly charred, then tuck into fluffy masa cakes along with goat cheese and watercress or sprouts for these summer-ready arepas. Get the Recipe Save 19 of 32 Mixed Fruit Pico Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Also known as salsa fresca, this fresh pico from F&W's Ann Taylor Pittman combines sweet and savory elements like pineapple, mango, kiwi, tomatoes, onions, chiles, and a sprinkling of Tajín. Get the Recipe Save 20 of 32 Ultimate Veggie Burgers Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Pearl barley teams up with chickpeas, mushrooms, crispy panko, walnuts, and veggies for these whole-food meatless burgers that hit every satisfying, savory note. Get the Recipe Save 21 of 32 Grilled Pizza with Rosemary Potato Chips Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley A salty, crunchy potato chip topping makes this grilled pie a fun choice for your cookout. Use 1988 F&W Best New Chef Johanne Killeen's signature Pizza Dough for Grilling as the base for a generous pile of high-quality store-bought kettle chips sprinkled with fresh rosemary. Get the Recipe Save 22 of 32 Vegetarian Muffulettas Antonis Achilleos / Food Styling by Rishon Hanners Sandwiches are always a great option for outdoor dining. These meatless muffulettas swap out the cold cuts for garlic-infused roasted veggies, nestled inside crusty rolls with provolone and tangy olive relish. Get the Recipe Save 23 of 32 Texas Corn Pudding Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Here, a Southern staple gets the Tex-Mex treatment with sliced jalapeños and a generous amount of cheddar. This luscious barbecue side is all about the soufflé-like center and crispy, cheesy edges. Get the Recipe Save 24 of 32 Slow-Grilled Cauliflower with Tahina and Zhough Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis Charred cauliflower pairs with nutty tahini sauce and spicy green zhough, a fresh herb-and-chile sauce with bold heat. This plant-based main requires little prep and cooks over coals with minimal attention, making it as effortless as it is impressive. Get the Recipe Save 25 of 32 Grilled Vegetable Flatbread with Smoked Almond Muhammara Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This showstopping vegetarian main combines grilled zucchini, peppers, and squash on sangak, a gigantic Persian flatbread. The vegetables are marinated after grilling, which gives you time to whip up the smoky, tangy muhammara and grill the sangak until golden. Get the Recipe Save 26 of 32 Pineapple Coleslaw Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Barbecue expert and 2019 F&W Best New Chef Bryan Furman distributes bite-size pieces of canned pineapple throughout his coleslaw, using the reserved pineapple syrup in the mayonnaise–apple cider vinegar dressing. Get the Recipe Save 27 of 32 Corn Husk–Grilled Goat Cheese with Corn Relish and Honey Victor Protasio Cookbook author Andrea Slonecker wraps goat cheese in corn husk packets, then grills them alongside ears of corn, mixing the kernels with scallions, chile, and lime to make a sweet, tangy relish. Serve it on top of the smoky, melty cheese for a perfect summer snack. Get the Recipe Save 28 of 32 Cantaloupe Skewers with Mozzarella Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel Citrus-marinated cantaloupe ribbons are skewered with creamy mozzarella and dusted with a mix of cilantro, pistachios, and sesame seeds for a bright, refreshing appetizer that will impress your guests. Get the Recipe Save 29 of 32 Vaghareli Corn Flautas with Chutney Crema Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Use two ears of sweet, fresh corn to make cookbook author Hetal Vasavada's Indian-inspired take on Mexican flautas. The kernels are generously spiced and tossed with queso Oaxaca before they're rolled up in corn tortillas, deep-fried, and served with a mountain of colorful garnishes and a vibrant mint chutney–crema mash-up. Get the Recipe Save 30 of 32 Grilled Okra, Corn, and Tomato Salad Victor Protasio Chef Vishwesh Bhatt's summer-centric grilled vegetable salad showcases a mix of okra, corn, cucumbers, tomato, and onions in a punchy dressing made from lime juice, basil, cilantro, and charred jalapeños. Get the Recipe Save 31 of 32 Crunchy Eggplant and Corn Salad with Mint and Feta Victor Protasio Chef and cookbook author Abra Berens oven-roasts tender summer eggplant coated with crunchy seasoned breadcrumbs, then tops each medallion with charred corn, tangy feta, fresh mint, and a splash of chile oil. Get the Recipe Save 32 of 32 Grilled Baby Potato Salad Con Poulos Dressed in olive oil and Champagne vinegar rather than mayonnaise, this lively potato salad bursts with bright flavor. Parsley and quick-pickled red onion provide pops of color; a playful salt-and-vinegar potato chip topping adds crunch. Get the Recipe Save Explore more: Food Cooking Techniques Grilling Was this page helpful? Thanks for your feedback! Tell us why! Other Submit