There's nothing quite like the sizzle of a well-stocked barbecue. While grilled meats are a classic, the real stars of the show can often be the vibrant, seasonal produce that's bursting with freshness and all the flavours of summer.
Why not expand your grilling repertoire and discover the endless possibilities of cooking veggies over an open flame? From crisp pizza crusts to caramelized ratatouille, your grill can transform even the humblest of produce into a showstopping dish that screams summer—and “seconds, please!”
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Cast-Iron Veggie Pizza
Turn your barbecue into your personal pizzeria with this easy, veggie-loaded option. Start with a pre-made pizza dough ball and shape it to fit a well-oiled cast-iron skillet. Brush the top of the dough with olive oil and place the skillet directly on the grill grates. As the crust cooks and starts to bubble (the best part!), top it with your favourite veg-centric toppings.
Ideas to try: Try a classic Margherita with tomatoes, basil, and mozzarella, or get creative with sautéed mushrooms (chanterelle, cremini and portobello are a lovely fungi trio), peppery arugula, Verdura (a mix of sautéed greens like spinach, kale, and chard), or broccoli and cheese for the little ones. Grill until the crust is golden and the cheese is melted, then slice and serve. Pair it with a crisp white wine or a refreshing sparkling lemonade.
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Summer Ratatouille in a Cast-Iron Skillet
Ratatouille—the iconic French vegetable stew—is the perfect summer dish on your grill. Toss diced zucchini, eggplant, bell peppers, onions, and tomatoes in a cast-iron skillet with a drizzle of extra virgin olive oil, finely chopped garlic, and herbs such as basil, thyme, rosemary and oregano. Cover the skillet and let the vegetables caramelize and meld together over the indirect heat of your barbecue. (Indirect heat just means heating one side of the grill and placing your food to cook on the other). Cook for about 45 minutes at 350 degrees. Serve your summer-fresh flavourful ratatouille over fluffy quinoa or with fresh crusty bread with grilled chicken or a refreshing cucumber salad.
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Halloumi Burgers
For a vegetarian twist on the classic burger, try grilling up slices of halloumi cheese. This firm, salty cheese holds its shape beautifully on the grill and gets a beautiful char. Serve the grilled halloumi on toasted buns with your favourite burger toppings, such as avocado, tomatoes, and a tangy herb sauce. For a complete meal, pair the halloumi burgers with a colourful summer slaw or a bright, lemony Caesar salad to complement the salty halloumi.
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Pineapple and Tofu Skewers with Sweet and Savoury Sauce
Bring a tropical flair to your grill with pineapple and tofu skewers. Cube firm tofu and fresh pineapple, then thread them onto skewers, alternating one pineapple and one tofu cube. Brush the skewers with a sweet and savoury sauce made from soy sauce, honey, garlic, and ginger. Grill the skewers until the pineapple is lightly caramelized and the tofu is crisp and beginning to brown slightly on the outside. Serve the skewers as a main dish alongside steamed rice and a fresh mango salsa or as an appetizer with a chilled glass of rosé.
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Quinoa-Stuffed Peppers
Transform bell peppers into edible vessels for a nutritious quinoa filling. Slice the peppers in half lengthwise and scoop out the seeds. Fill the pepper halves with a mixture of cooked quinoa, sautéed onions, diced tomatoes, and a sprinkle of crumbled feta or goat cheese. For added protein, add black beans or chickpeas. Grill the stuffed peppers until the peppers are tender, and the filling is hot. Serve your peppers as a purely vegetarian main course or as a fun side dish alongside grilled chicken or fish.
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Potato and Corn Packets
Create foil packets filled with potatoes, corn, and your favourite seasonings for an easy and versatile grilled side dish. Dice potatoes and toss them with fresh corn kernels, olive oil, garlic, and a blend of herbs and spices. Wrap the mixture in a double layer of heavy-duty foil, sealing the edges to create a tight packet. Grill the packets over medium heat, flipping occasionally, until the potatoes are tender. Serve the smoky, caramelized potatoes and corn as a fun veggie side or complement a meaty entrée, such as juicy grilled steaks or spicy sausages.
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Grilled Watermelon Salad
Get a little fancy with this summer staple melon by grilling it into a refreshing summer salad. Cut watermelon into thick slices and grill them until you see charred grill marks. Transfer the grilled watermelon to a serving platter and top it with crumbled feta cheese, fresh mint leaves, and a handful of white beans if you want an extra pop of plant protein. Drizzle the salad with a simple vinaigrette made from olive oil, lime juice, and balsamic glaze. Serve this summer stunner sweet-and-savoury salad as a side dish, or enjoy it on its own with a chilled glass of white wine, such as a crisp Sauvignon Blanc.
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Grilled BBQ Cauliflower Steaks
For a hearty, meat-free main, try grilling up thick cauliflower slices. Cut the cauliflower into 1-inch 'steaks,' brush them with a tangy barbecue sauce, and grill them until they're tender and caramelized. Serve the grilled cauliflower steaks with a fresh summer salad like the grilled watermelon, creamy coleslaw, and a refreshing iced tea.
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Grilled Peach, Pesto, and Burrata Flatbread
Devour the flavours of summer with this simple yet sophisticated flatbread. Grill slices of fresh peach until lightly charred, then arrange on a flatbread or naan base. Top the grilled peaches with dollops of creamy burrata cheese, a drizzle of basil pesto, and a light sprinkle of lightly toasted pine nuts. Bake or grill the flatbread until the cheese oozes just a bit more and the crust is crisp (but if your cheese is already super soft like many burratas, wait and add it to flatbreads just before serving). Enjoy this sweet and savoury creation with a glass of crisp white wine or a refreshing, zero-proof spritzer.
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Grilled Corn “Ribs” with Honey Butter
Transform classic grilled corn on the cob into a fun and flavourful dish by cutting the corn into "ribs." Very carefully slice the corn cobs in quarters lengthwise, then grill them until the kernels are tender and lightly charred. The slightly curved shape will resemble pork ribs. Serve the grilled corn ribs with a simple honey butter, made by mixing softened butter with honey, garlic, and a pinch of salt. This sweet and savoury pairing is the perfect accompaniment to juicy grilled steaks or burgers, and pairs beautifully with a cold craft beer or a tall glass of lemonade.
* Disclaimer: The photos featured in this article are for inspiration and example purposes only. The actual recipes may look different depending on how you prepare them.
About the Author
Alicia is a journalist and editor in digital and print media specializing in health, nutrition, fitness, and wellness. She was previously the Editorial Director of Clean Eating and Vegetarian Times. Her work has also appeared in Hone Health The Edge, Yoga Journal, Women’s Running, and Oxygen, among others. In addition to being a content creator, she's an ISSA-certified nutritionist, certified personal trainer, and fitness studio owner in Toronto. Alicia loves spreading the word about helpful, science-backed health information, and she can be contacted via her website at aliciamtyler.com.
