15 Grilled Veggie Summer Dinner Recipes for Meatless Mondays

For vibrant Meatless Mondays, grilled vegetable dishes offer delightful flavors and seasonal produce. Enjoy Grilled Vegetable Skewers with Chimichurri sauce, Zucchini Noodles with Grilled Tomatoes and Pesto, or Roasted Bell Pepper and Eggplant Tacos for quick and satisfying meals. Hearty options like Grilled Portobello Mushroom Burgers and Mediterranean Grilled Veggie Platters add variety. Further enhance your dining experience with enticing sides and salads that elevate your summer dinner. Discover more creative ideas to transform your next meal.

Grilled Vegetable Skewers With Chimichurri Sauce

Grilled Vegetable Skewers with Chimichurri Sauce is a vibrant and healthful dish that showcases an array of colorful vegetables, grilled to perfection and drizzled with a zesty chimichurri sauce.

This dish is ideal for vegetarians and vegans, as well as anyone looking to enjoy light summer dining. Perfect for summer cookouts, family gatherings, and even a quick weeknight meal, it takes just about 30 minutes from start to finish, making it both delicious and efficient.

Ingredients:

• 1 bell pepper (red, yellow, or green), cut into squares
• 1 zucchini, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 cup mushrooms, whole or halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• Skewers (metal or soaked bamboo)

Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped (or 1 tablespoon dried oregano)
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
2. Prepare the vegetables: In a large bowl, combine the bell pepper, zucchini, red onion, cherry tomatoes, and mushrooms. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
3. Assemble the skewers: Thread the vegetables onto the skewers, alternating types for a colorful presentation.
4. Make the chimichurri sauce: In a small bowl, combine the parsley, oregano, minced garlic, red pepper flakes (if using), olive oil, red wine vinegar, salt, and pepper. Mix well and set aside.
5. Grill the skewers: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
6. Serve: Remove the skewers from the grill and drizzle generously with chimichurri sauce before serving.

Variations & Tips:

• Vegetable Options: Feel free to use any assortment of your favorite vegetables such as asparagus, eggplant, or corn.
• Marinating: For extra flavor, marinate the vegetables in the olive oil, vinegar, and herbs for 30 minutes before skewering.
• Grill Marks: Rotate the skewers a quarter turn every couple of minutes for those beautiful grill marks and even cooking.
• Serving Suggestions: These skewers pair wonderfully with quinoa, rice, or a fresh green salad to make a complete meal.
• Meal Prep: You can prepare the skewers ahead of time and store them in the refrigerator until you’re ready to grill.

Zucchini Noodles With Grilled Tomatoes and Pesto

Zucchini Noodles with Grilled Tomatoes and Pesto is a invigorating and light dish perfect for summer evenings, making it an ideal choice for vegetarians and anyone looking to enjoy healthy, low-carb meals.

This vibrant dish takes about 30 minutes to prepare, combining the fresh flavors of grilled veggies with the rich, aromatic taste of pesto.

It’s a great way to showcase summer produce while keeping the meal nutritious and satisfying.

Ingredients:

• 4 medium zucchinis
• 2 cups cherry tomatoes
• ½ cup pesto (store-bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Slice the zucchini into long, thin strands using a spiralizer or a vegetable peeler; set aside.
3. Toss the cherry tomatoes with olive oil, salt, and pepper in a bowl.
4. Place the tomatoes on the grill and cook for about 5-7 minutes, or until they start to blister and soften. Remove from the grill and set aside.
5. Grill the zucchini noodles for 3-5 minutes, just until they are tender and have grill marks. Avoid overcooking to maintain a slight crunch.
6. In a large bowl, combine the grilled zucchini noodles with the grilled tomatoes and pesto; gently mix until well coated.
7. Serve warm, garnished with fresh basil leaves and grated Parmesan cheese if desired.

Variations & Tips:

• For added protein, you can toss in grilled chicken, shrimp, or chickpeas.
• Experiment with different types of pesto, such as sun-dried tomato or walnut pesto, for a unique flavor twist.
• You can also add other grilled vegetables, like bell peppers or asparagus, for extra color and nutrition.
• Serve with a side salad and warm crusty bread for a complete summer dinner.

Roasted Bell Pepper and Eggplant Tacos

Roasted Bell Pepper and Eggplant Tacos are a vibrant and flavorful vegetarian dish that offers a healthy twist on traditional tacos. Perfect for summer dinners, these tacos are ideal for anyone looking to incorporate more vegetables into their meals or for those who follow a plant-based diet.

With a preparation time of approximately 30 minutes, including roasting time, these tacos are quick to make and sure to impress with their colorful presentation and robust flavors.

Ingredients:

• 2 large bell peppers (any color)
• 1 medium eggplant
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Optional toppings: sliced avocado, diced onion, crumbled feta cheese, or hot sauce

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Wash the bell peppers and eggplant. Cut the bell peppers into strips and the eggplant into cubes.
3. In a large bowl, combine the bell pepper strips and eggplant cubes with olive oil, cumin, smoked paprika, salt, and pepper. Toss until the vegetables are well coated.
4. Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the bell peppers are tender and the eggplant is golden brown.
5. While the vegetables are roasting, warm the tortillas on a skillet over medium heat for about 30 seconds on each side, until pliable.
6. Once the veggies are done, remove them from the oven. Assemble the tacos by placing a generous amount of roasted vegetables onto each tortilla.
7. Garnish with fresh cilantro and add optional toppings including avocado, onion, cheese, or hot sauce.
8. Serve the tacos immediately with lime wedges on the side for squeezing over the top.

Variations and Tips:

• For added protein, consider adding black beans or chickpeas to the filling.
• If you like a bit of spice, toss in some sliced jalapeños with the roasted vegetables.
• Feel free to experiment with different types of vegetables like zucchini or corn for additional flavors and textures.
• To make these tacos a meal prep option, roast a larger batch of vegetables and store them in the fridge for up to 3 days for quick taco assembly during the week.

Grilled Portobello Mushroom Burgers

Grilled Portobello Mushroom Burgers are a hearty and flavorful dish perfect for summer grilling. These delicious, meaty mushrooms make an excellent vegetarian alternative to traditional beef burgers, ensuring that even non-vegetarians will love them.

With a quick preparation time of about 15 minutes and grill time of around 10-15 minutes, these burgers are perfect for a weekday dinner or a weekend barbecue with friends and family.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 4 whole grain burger buns
• 1 cup fresh spinach or mixed greens
• 1 large tomato, sliced
• 1/2 red onion, thinly sliced
• Optional: cheese slices (e.g., mozzarella or feta), avocado slices, or pesto for topping

Cooking Steps:

1. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper to create a marinade.
2. Place the portobello mushrooms in a large resealable bag or a shallow dish, and pour the marinade over them. Make sure the mushrooms are well coated. Allow them to marinate for at least 15 minutes, or up to an hour for more flavor.
3. Preheat the grill to medium-high heat. If using a grill pan, preheat it on the stovetop.
4. Once the grill is hot, place the marinated mushrooms gill-side up on the grill. Cook for about 6-7 minutes, then flip them over and grill for an additional 4-7 minutes, until they are tender and have nice grill marks.
5. While the mushrooms are grilling, toast the burger buns on the grill until lightly golden.
6. Assemble the burgers by placing a grilled portobello mushroom on the bottom half of each bun. Top with fresh spinach, a slice of tomato, and red onion. Add cheese or other toppings if desired, then place the top half of the bun on.
7. Serve immediately with your favorite side dishes, like sweet potato fries or a fresh salad.

Variations and Tips:

• For a smoky flavor, try adding a few drops of liquid smoke to the marinade.
• If you prefer a spicier kick, you can include red pepper flakes or a dash of hot sauce in the marinade.
• Experiment with different kinds of cheese, such as goat cheese or pepper jack, or try adding grilled bell peppers and zucchini for additional veggies.
• These mushrooms can also be served without buns, over a bed of quinoa or rice, for a gluten-free option.

Mediterranean Grilled Veggie Platter

The Mediterranean Grilled Veggie Platter is a vibrant and delicious dish that showcases a variety of fresh vegetables, grilled to perfection and infused with Mediterranean flavors.

This dish is ideal for vegetarians or anyone looking to enjoy a healthy and colorful summer dinner. The preparation time is approximately 20 minutes, while the grilling will take around 15 minutes, making it a quick and flavorful option for weeknight meals or outdoor gatherings.

Ingredients:

• 1 medium zucchini, sliced into rounds
• 1 medium yellow squash, sliced into rounds
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, sliced into wedges
• 1 cup cherry tomatoes, whole
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Feta cheese, crumbled (optional)

Cooking Steps:

1. Preheat your grill to medium-high heat.
2. In a large bowl, combine the sliced zucchini, yellow squash, red and yellow bell peppers, red onion, and cherry tomatoes.
3. In a small bowl, whisk together the olive oil, minced garlic, oregano, basil, salt, and pepper.
4. Drizzle the olive oil mixture over the vegetables, and toss to coat evenly.
5. Lightly oil the grill grates or use a grill basket. Place the vegetables on the grill, using the basket if desired to prevent smaller pieces from falling through.
6. Grill the veggies for about 10-15 minutes, turning occasionally, until they are tender and have nice grill marks.
7. Remove the platter from the grill and transfer the vegetables to a serving dish.
8. Garnish with chopped parsley and crumbled feta cheese, if desired. Serve warm.

Variations and Tips:

• Vegetable Substitutions: Feel free to add other vegetables such as asparagus, eggplant, or mushrooms based on your preference.
• Marinade Enhancement: Add a splash of balsamic vinegar or lemon juice for added tanginess in the olive oil mixture.
• Serving Suggestions: This platter pairs wonderfully with hummus, pita, or as a side dish to grilled meats or fish.
• Make-Ahead Option: You can pre-chop the vegetables and store them in the fridge for easy grilling later in the day.
• Vegan Variation: Omit the feta for a fully vegan dish, or replace it with crumbled tofu or a vegan cheese alternative.

Enjoy your Mediterranean Grilled Veggie Platter as a colorful and healthy addition to your summer dining experience!

Spicy Cilantro-Lime Grilled Corn

Spicy Cilantro-Lime Grilled Corn is a vibrant and flavorful dish that captures the essence of summer grilling. Ideal for those who enjoy a zesty twist to their vegetable side dishes, this recipe is perfect for outdoor barbecues, family gatherings, or a casual dinner.

With a preparation time of just 10 minutes and a grilling time of about 15 minutes, it’s a quick and easy way to enjoy sweet, juicy corn with a spicy kick.

Ingredients:

• 4 ears of fresh corn, husked
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Juice of 2 limes
• Zest of 1 lime
• Salt to taste
• 1/4 cup fresh cilantro, chopped
• Optional: Queso fresco for garnishing

Cooking Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together olive oil, chili powder, smoked paprika, cayenne pepper, lime juice, lime zest, and salt until well combined. This will be your marinade for the corn.
3. Brush the corn evenly with the marinade, making sure to coat all sides.
4. Place the corn directly on the grill and cook for about 12-15 minutes, turning occasionally, until the corn is charred in spots and tender.
5. Remove the corn from the grill and immediately sprinkle with chopped cilantro. Optionally, you can also sprinkle queso fresco on top for an added creamy layer of flavor.
6. Serve hot and enjoy!

Variations and Tips:

• For a smoky flavor, you can add a touch of liquid smoke to the marinade.
• You can substitute lime with lemon for a different citrus flavor.
• Try adding a sprinkle of chili flakes for extra heat if desired.
• If grilling outside isn’t an option, you can also prepare the corn in the oven by wrapping it in aluminum foil and roasting.
• Adjust the quantities of spices according to your personal preference for spice tolerance.

Grilled Asparagus With Lemon and Garlic

Grilled Asparagus With Lemon and Garlic is a light and vibrant side dish perfect for summer barbecues or weeknight dinners. This dish pairs beautifully with grilled meats, fish, or can be enjoyed on its own as a healthy vegetarian option.

With a preparation time of just 10 minutes and cooking time of about 10 minutes, you can have this delicious dish ready in no time.

Ingredients:

• 1 bunch of fresh asparagus
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: grated Parmesan cheese for serving

Cooking Steps:

1. Preheat your grill to medium-high heat.
2. Rinse the asparagus under cold water, then trim the woody ends (about 1-2 inches off the bottom).
3. In a large bowl, toss the asparagus with olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper until well coated.
4. Place the asparagus directly on the grill grates or use a grill basket to prevent them from falling through.
5. Grill for about 8-10 minutes, turning occasionally, until the asparagus is tender and has nice grill marks.
6. Remove from the grill and serve hot. If desired, sprinkle with grated Parmesan cheese for an additional layer of flavor.

Variations and Tips:

• For an extra kick, add red pepper flakes or a dash of cayenne pepper to the marinade.
• Experiment with different herbs like rosemary or thyme for a unique twist.
• If you prefer a milder garlic flavor, sauté the garlic in olive oil before marinating the asparagus.
• Make it a complete meal by adding grilled chicken or shrimp on the grill alongside the asparagus for a delicious combination.

Charred Cauliflower Steaks With Tahini Sauce

Charred cauliflower steaks are a delicious and satisfying vegetarian dish perfect for summer dinners. The dish is ideal for vegans or anyone looking to incorporate more vegetables into their meals. With a preparation time of about 15 minutes and a cooking time of 20 minutes, this recipe is sure to please both the palate and the eye, making it a great choice for casual family dinners or elegant gatherings alike.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 2-3 tablespoons water (as needed for consistency)
• Fresh parsley, chopped (for garnish)
• Optional: red pepper flakes for heat

Cooking Steps:

1. Preheat your grill or grill pan on medium-high heat.
2. Remove the outer leaves from the cauliflower and trim the base. Stand the cauliflower upright and cut it into thick slices (about 1-inch thick) to create “steaks.” Reserve the leftover florets for another use.
3. Brush both sides of the cauliflower steaks with olive oil, and season with smoked paprika, salt, and pepper.
4. Place the cauliflower steaks on the hot grill and cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks.
5. While the cauliflower is grilling, prepare the tahini sauce. In a bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Adjust the water to achieve your desired consistency, adding more if needed.
6. Once the cauliflower steaks are nicely charred, remove them from the grill and drizzle generously with tahini sauce.
7. Garnish with chopped parsley and red pepper flakes if desired. Serve warm.

Variations and Tips:

• For added flavor, marinate the cauliflower steaks in the olive oil, smoked paprika, and lemon juice for 30 minutes before grilling.
• You can easily add other spices like cumin or coriander to the seasoning mix for a unique twist.
• To adapt the texture of the tahini sauce, consider adding a splash of maple syrup or honey for a hint of sweetness.
• Serve the charred cauliflower steaks over a bed of quinoa or mixed greens for a more filling meal.
• Don’t hesitate to experiment with roasted nuts or seeds sprinkled on top for an additional crunch.

Enjoy your flavor-packed Charred Cauliflower Steaks with Tahini Sauce for a delightful summer dinner!

Grilled Sweet Potato Fries With Avocado Dip

Grilled Sweet Potato Fries with Avocado Dip is a delightful and healthier alternative to traditional fries, perfect for summer barbecues or as a fun side dish for family dinners. This dish combines the natural sweetness of sweet potatoes with smoky grill flavors, making it ideal for health-conscious individuals, vegetarians, or anyone looking to add a burst of color to their plate.

The preparation time is approximately 15 minutes, with an additional 20 minutes for grilling, making it a quick and easy dish to whip up on warm summer evenings.

Ingredients:

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 ripe avocado
• 1 tablespoon lime juice
• 1 clove garlic, minced
• Cilantro leaves for garnish (optional)

Cooking Instructions:

1. Preheat your grill to medium-high heat.
2. Peel the sweet potatoes and cut them into thin fry shapes, about 1/4 inch thick.
3. In a large bowl, toss the sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
4. Place the fries in a single layer on the grill grates. Grill for about 10-12 minutes, turning occasionally until they are tender and slightly charred.
5. While the fries are grilling, prepare the avocado dip by mashing the avocado in a bowl. Stir in lime juice, minced garlic, and a pinch of salt until well combined and creamy.
6. Once the sweet potato fries are done, remove them from the grill and let them cool for a minute before serving.
7. Serve the fries hot with the avocado dip on the side, garnished with cilantro leaves if desired.

Variations & Tips:

• For added flavor, experiment with different spices such as cumin or chili powder.
• If you prefer crispy fries, cook them at a higher temperature for a few minutes longer or place them in a grill basket, allowing them to cook evenly without falling through the grates.
• To make the dip creamier, you can add Greek yogurt or sour cream for a tangy twist.
• Pair the sweet potato fries with other dips like salsa or ranch dressing for variety.
• Leftover fries can be stored in an airtight container and reheated in the oven for a quick snack.

Marinated Grilled Vegetable Quesadillas

Marinated Grilled Vegetable Quesadillas are a delightful dish perfect for summer nights when you want something light, yet filling. This veggie-packed meal is ideal for vegetarians, families looking to enjoy more plant-based options, or anyone wanting a quick and satisfying dinner. The preparation time is around 15 minutes, and the grilling takes about 10-15 minutes, making it a fantastic option for a weeknight dinner or a weekend gathering.

Ingredients:

• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 8 ounces mushrooms, sliced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 large flour tortillas
• 2 cups shredded cheese (such as Monterey Jack or cheddar)
• Fresh cilantro leaves for garnish (optional)
• Sour cream or guacamole for serving (optional)

Cooking Steps:

1. In a large bowl, combine the sliced zucchini, bell peppers, onion, and mushrooms.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper. Pour this marinade over the vegetables and toss until coated. Let them marinate for at least 15 minutes.
3. Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated vegetables and grill for about 5-7 minutes until tender and slightly charred. Remove from heat and let cool slightly.
4. Place one tortilla on a clean surface, sprinkle half with a layer of grilled vegetables followed by a generous amount of shredded cheese. Fold the tortilla in half to cover the filling.
5. Lightly grease the grill or pan, then grill the quesadilla for about 2-3 minutes on each side until the tortilla is crispy and the cheese has melted. Repeat with remaining tortillas and filling.
6. Once done, cut the quesadillas into wedges and serve garnished with fresh cilantro and accompanied by sour cream or guacamole if desired.

Variations and Tips:

• For added flavor, try mixing in different spices like chili powder or smoked paprika in the marinade.
• Experiment with different types of cheese such as feta or goat cheese for a unique taste.
• If you’re short on time, use pre-made store-bought marinated vegetables to decrease prep time considerably.
• You can add protein like black beans or chicken for a heartier meal.
• Serve with a fresh salsa or a side salad for extra nutrition.

Lemon-Herb Grilled Broccoli

Lemon-Herb Grilled Broccoli is a revitalizing and vibrant side dish that pairs beautifully with a variety of summer meals, making it perfect for barbecues, potlucks, or a quick weeknight dinner.

This simple yet flavorful recipe takes just about 20 minutes to prepare and grill, making it an ideal choice for those looking to add a healthy, delicious dish to their menu without spending too much time in the kitchen.

Ingredients:

• 1 pound fresh broccoli florets
• 3 tablespoons olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt, to taste
• Black pepper, to taste
• Lemon wedges, for serving (optional)

Cooking Steps:

1. Preheat your grill to medium-high heat.
2. In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk together until well combined.
3. Add the broccoli florets to the bowl and toss them in the lemon-herb mixture, ensuring that all pieces are evenly coated.
4. Place the broccoli directly on the grill grates or use a grill basket to prevent small pieces from falling through. Grill for about 5-7 minutes, turning occasionally, until the broccoli is tender and has nice grill marks.
5. Remove the broccoli from the grill and transfer it to a serving platter. Serve with lemon wedges on the side for an extra burst of citrus flavor.

Variations and Tips:

• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• Feel free to mix in other seasonal vegetables like bell peppers, zucchini, or asparagus for a colorful medley.
• If you prefer a more charred flavor, grill the broccoli for a few extra minutes, but keep a close eye on it to prevent burning.
• This dish can also be made indoors on a stovetop grill pan if a barbecue isn’t available.
• Leftover grilled broccoli can be stored in the refrigerator for a few days and can be used in salads or grain bowls. Enjoy!

Grilled Beet and Goat Cheese Salad

Grilled Beet and Goat Cheese Salad is a delicious and visually stunning dish, perfect for summer gatherings or a light dinner. This vibrant salad combines the earthy flavor of grilled beets with the creamy tang of goat cheese, making it ideal for vegetarians and anyone looking to enjoy a fresh and healthful meal. With a preparation time of approximately 30 minutes, this dish can be assembled quickly and is perfect for warm weather dining.

Ingredients

• 4 medium beets, trimmed and scrubbed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens (such as arugula and spinach)
• 1/2 cup crumbled goat cheese
• 1/4 cup walnuts, toasted and chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (optional)
• Fresh herbs (such as basil or mint) for garnish

Cooking Steps

1. Preheat the grill to medium-high heat.
2. Wrap each beet in aluminum foil, drizzle with olive oil, and season with salt and pepper. Seal the foil tightly.
3. Place the wrapped beets on the grill and cook for about 30-40 minutes, turning occasionally, until tender and easily pierced with a fork.
4. Once cooked, remove the beets from the grill, unwrap them, and allow them to cool slightly. Peel the skin off the beets (it should come off easily) and cut them into wedges.
5. In a large bowl, combine the mixed salad greens, grilled beet wedges, crumbled goat cheese, and toasted walnuts.
6. In a small bowl, whisk together the balsamic vinegar and honey (if using). Drizzle the dressing over the salad and gently toss to combine.
7. Garnish with fresh herbs and serve immediately.

Variations and Tips

• For added flavor, try marinating the beets in a mixture of olive oil, balsamic vinegar, and herbs before grilling.
• You can also substitute goat cheese with feta cheese for a different flavor profile.
• Add slices of avocado or grilled peaches for added creaminess and sweetness.
• This salad pairs wonderfully with grilled chicken or fish if you’d like to add protein.
• Any leftover beets can be stored in the refrigerator for up to 3 days, allowing you to enjoy this salad multiple times or use beets in other recipes.

Smoky Grilled Carrots With Honey Glaze

Smoky Grilled Carrots with Honey Glaze is a delightful and vibrant side dish that elevates any summer dinner. The natural sweetness of the carrots is beautifully enhanced by a smoky char from the grill, and the honey glaze adds a touch of sticky sweetness and richness. This dish is perfect for vegetarians, grill enthusiasts, or anyone looking to add an easy yet impressive appetizer or side to their meal.

The preparation and cooking time is about 25-30 minutes, making it a quick and delicious addition to your grilling menu.

Ingredients:

• 1 pound of medium-sized carrots, peeled and trimmed
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish (optional)

Cooking Instructions:

1. Preheat the Grill: Start by preheating your grill to medium-high heat, about 400°F (200°C).
2. Prepare the Carrots: In a large bowl, combine the cleaned and peeled carrots with olive oil, honey, smoked paprika, salt, and pepper. Toss well to coat the carrots evenly.
3. Grill the Carrots: Place the carrots directly on the grill grates. Grill for about 15-20 minutes, turning them occasionally until they are tender and have attractive grill marks. The grilling time may vary based on the thickness of the carrots.
4. Glaze the Carrots: During the last 2-3 minutes of grilling, brush additional honey over the carrots to create a sticky glaze.
5. Serve: Remove the carrots from the grill and let them rest for a minute. Garnish with freshly chopped parsley or cilantro, if desired, and serve warm.

Variations and Tips:

• For added flavor, consider marinating the carrots in a mixture of olive oil, honey, garlic, and herbs for an hour before grilling.
• Try using different spices such as cumin or chili powder for a unique twist.
• Experiment with different types of honey, like lavender or wildflower, for varying sweetness and complexity.
• If you’re short on time, you can partially cook the carrots in boiling water for 5-7 minutes before grilling to speed up the process.
• Serve the carrots alongside grilled proteins, or use them in salads for a smoky flavor addition.

Grilled Vegetable Flatbreads

Grilled Vegetable Flatbreads are a delightful summer dish that combines fresh, vibrant vegetables with the satisfying chewiness of flatbread, making them perfect for vegetarians, health-conscious diners, or anyone looking to enjoy a light yet hearty meal.

Ideal for a casual dinner or a picnic, these flatbreads can be prepared in just about 30 minutes, allowing you to savor the flavors of summer without spending hours in the kitchen.

Ingredients:

• 2 large flatbreads or pita breads
• 1 medium zucchini, sliced
• 1 bell pepper (red or yellow), sliced
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 cup crumbled feta cheese (optional)
• Fresh basil or arugula, for garnish (optional)

Cooking Steps:

1. Preheat your grill to medium-high heat.
2. In a bowl, combine the sliced zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and pepper. Toss until all vegetables are well coated.
3. Place the seasoned vegetables directly on the grill or in a grill basket. Grill for about 10-12 minutes, turning occasionally, until they are tender and have nice grill marks.
4. While the vegetables are grilling, place the flatbreads on the grill for the last 2-3 minutes, just until they are warm and slightly crisp. Watch carefully to avoid burning.
5. Once grilled, remove the flatbreads and vegetables from the grill. Top each flatbread with the grilled vegetables, and sprinkle with crumbled feta cheese, if using.
6. Garnish with fresh basil or arugula, slice, and serve immediately.

Variations:

• Swap out the vegetables based on your preference or what’s in season; mushrooms, asparagus, or eggplant work great.
• For a vegan option, omit the feta cheese or replace it with a vegan cheese alternative.
• Add a drizzle of balsamic glaze over the finished flatbreads for extra flavor.

Tips:

• To save time, you can prep the vegetables ahead of time and marinate them in olive oil and spices in the refrigerator for a couple of hours.
• If you don’t have access to a grill, these can be made in a grill pan or under the broiler in your oven.
• Consider adding a protein source, such as grilled chicken or chickpeas, to make the flatbreads more substantial if desired.

Summer Ratatouille With Grilled Vegetables

Summer Ratatouille with Grilled Vegetables is a vibrant, flavorful dish that celebrates the bounty of the summer harvest. Ideal for vegetarians and anyone looking to enjoy a light and healthy meal, this dish brings together a medley of grilled summer vegetables such as zucchini, eggplant, and bell peppers, all simmered with aromatic herbs and tangy tomatoes.

Preparation time is approximately 30 minutes, making it a perfect option for a quick summer dinner that will impress your family and friends.

Ingredients:

• 1 medium eggplant, cut into cubes
• 2 medium zucchinis, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, chopped
• 3 cloves garlic, minced
• 4 medium tomatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Cooking Steps:

1. Preheat your grill to medium-high heat. Toss the eggplant, zucchinis, bell peppers, and red onion in a bowl with 1 tablespoon of olive oil, salt, and pepper.
2. Grill the vegetables for about 5-7 minutes on each side or until they are tender and have nice grill marks. Remove from the grill and set aside.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Stir in the diced tomatoes, dried thyme, and oregano. Allow the mixture to simmer for about 10 minutes, letting the flavors meld and the tomatoes break down.
5. Once the sauce has thickened, add the grilled vegetables to the skillet and mix everything together gently. Allow it to cook for an additional 5 minutes to heat through.
6. Adjust seasoning with salt and pepper to taste and garnish with fresh basil before serving.

Variations and Tips:

• For added protein, consider incorporating grilled chickpeas or white beans into the ratatouille.
• Feel free to experiment with other vegetables such as yellow squash or asparagus to suit your preference.
• Serve this ratatouille hot as a main dish or let it cool and serve it chilled as a salad.
• Pair the ratatouille with crusty bread or over cooked grains like quinoa or rice for a more filling meal.
• For a bit of heat, add a pinch of red pepper flakes to the tomato mixture.