Healthy Vegetarian Grilling Recipes

Healthy Vegetarian Grilling Recipes /

Happy almost long weekend! If you’re hosting a cookout this Labor Day weekend, I have a few simple (yet super delicious!), veggie recipes to share today. And if you’re attending a cookout this weekend – well, it’s always good to be a bringer especially if you’re the one with the special food requirements. (Who me?)

Healthy Vegetarian Grilling Recipes /

Ok, let’s get started – first we’re going to load up some skewers. (Actually, first, we’re going to make some margaritas). Once you have a drink in hand, get started by marinading the mushrooms. My secret not-so-secret-anymore marinade is so easy –  olive oil, balsamic, soy sauce and black pepper. The mushrooms become deeply browned and caramelized on the grill. Plus, it takes only two seconds to make. You can marinate the rest of the vegetables if you want to, but I like to keep them bright and vibrant by seasoning them simply with olive oil, salt and pepper.

If anyone complains that there’s no meat at this party, just show them these cute animal barnyard skewers! Ok, seriously, you can include meat here too if you want – I won’t judge. Either way, it’s a good idea to invest in a set of metal skewers because wooden ones can catch on fire, even when you think you’ve soaked them long enough (not that I know this from personal experience).


The skewers can be assembled in advance, but be sure to make this avocado salsa just as your guests show up. It’s basically fancy chunky guacamole with grilled corn and black beans – serve it with chips and (if there’s any left), as a side dish with your skewers and corn on the cob.

Healthy Vegetarian Grilling Recipes /

Grill up the rest of your corn and top it with lime juice, cotija cheese and a sprinkle of smoked paprika. For dessert? This peach & plum crumble, it’s grill-able version, or DIY fancy s’mores.

Healthy Vegetarian Grilling Recipes /

For all recipes – click over to Crate & Barrel’s blog!

This post is sponsored by Crate & Barrel and all of the gorgeous serving pieces were generously provided:

Baltic Low Bowl: The perfect salsa/guacamole bowl
Calista Platters: The best chip platter and the prettiest way to serve corn in the cob
Stainless Steel Handled Grill Grids: especially helpful if you want to keep your veggies separate from meat on the grill.

Vegetarian Orzo Stuffed Peppers

Vegetarian Orzo Stuffed Peppers /

Stuffed peppers are one of my go-to summer vegetarian dinners. They’re so easy that when I posted this pic on instagram last week, I got tons of emails asking for the fully measured recipe. Ask and you shall receive, so here it is. But don’t let the measurements fool you – feel free to eyeball your ingredients if you don’t feel like breaking out the measuring cups. This recipe is simple, forgiving and very customizable.

Don’t have orzo? Use couscous. Gluten free? use millet or quinoa. Don’t have mint? Try basil, oregano, or other herbs and spices you like. I put some chopped up kale in mine, but you can try roasted broccoli or zucchini instead. Don’t have red peppers? Well then go find another recipe! (kidding: you can use Anaheims, poblanos, or any mild stuff-able pepper).

You have two options for baking these. The first is to fill your peppers, smother them with cheese and bake until the cheese bubbles on top. The second is a lighter version (pictured); I skip the melty cheese but roast the peppers fully before filling them so that the orzo filling doesn’t dry out in the oven.

Picnic Wraps with Feta & Quinoa Salad

Picnic Wraps with Feta & Quinoa Salad /

In my opinion, the world cannot have too many quinoa salads. Don’t get me wrong, I love the other grains too… farro, millet, and wheatberries are all lovely, but my real go-to grain is quinoa. I love to make a big batch and keep it on hand – it’s the perfect catch-all for vegetables, nuts and cheeses that I usually have around. Of course, since this salad was destined for a picnic without any silverware, I decided to have my cake (salad?) and eat it too by putting it in a wrap.

Picnic Wraps with Feta & Quinoa Salad /

This quinoa salad filling includes so many of my favorite things – crunchy cucumbers, sweet cherry tomatoes, herbs, bits of kale, and a good sprinkling of crumbled ATHENOS Feta Cheese. I have to admit that I have a mild obsession with feta cheese – I love that salty tangy bite and I can’t help but to toss those little crumbles into so many things. 

Picnic Wraps with Feta & Quinoa Salad /

I wrapped everything in large sprouted tortillas with a good slather of kale pesto and a few pickled onions that I happened to have in the fridge. I realize that the ingredient list for this recipe looks a little long but I have a secret to these quick meals, which is to keep a few interesting components on-hand. In this case, I used a combination of feta cheese and some extra pesto I had in the fridge. You may have hummus, nuts, herbs, whatever. Keep these sorts of things around and you’ll always be ready for a delicious go-to meal.

Picnic Wraps with Feta & Quinoa Salad /

Happy wrapping!

Heirloom Tomato & Mango Pico

Heirloom Tomato & Mango Pico de Gallo /

I love pico and I love mango salsa, so I’m not sure why it took so long to come up with the delicious idea to combine the two. This is probably the prettiest salsa I’ve ever made, but I also love the flavor and texture variety that each tomato brings to the table bowl. Cherry tomatoes are sweet, green tomatoes are more tart and firm. I always find myself adding a pinch of sugar to my tomato salsa for balance, but that’s not necessary this time because of the sweet juicy mango.

Heirloom Tomato & Mango Pico de Gallo /

Make a big batch, it’ll keep in your fridge for 3-4 days if you don’t stand there dipping chip after chip into it like we do. Scoop it on all kinds of tacos, into burrito bowls, or serve it over corn fritters, zucchini cakes, or these black bean patties:

Heirloom Tomato & Mango Pico de Gallo /

Almond Breeze Brunch Workshop

almond breeze brunch workshop /

Happy Friday! I hope you have brunch plans this weekend, because today I have a little brunch recipe inspiration to get you started…

Last weekend, we flew to California to host this super fun brunch cooking class with Almond Breeze. It was a blast getting to meet & cook with a few fans of the blog (of all ages!). First we made my favorite frittata recipe with summer squash, cherry tomatoes and basil. This is a great easy recipe, especially with the abundance of late summer produce that’s in season right now.

Brunch Workshop / Summer Tomato Basil Frittata @loveandlemons almond breeze brunch workshop /

Of course we couldn’t have an almond milk party without smoothies. At the class, we made super fruity Emoji smoothies. What is an emoji smoothie, you ask? It’s an instagram-able smoothie where the combinations are based on your favorite little phone icons!

Brunch Workshop / Emoji Smoothies @loveandlemons Better with Breeze Brunch Workshop w/ Love & Lemons Brunch Workshop / Whole Grain Vegan Waffles @loveandlemons

And for a sweet treat – waffles! We made these vegan waffles which are made with whole grain spelt flour. The recipe uses flaxseed meal instead of egg, coconut oil instead of butter, and they’re sweetened with maple syrup. Everyone mixed their batter and took turns at the waffle irons before moving on to the topping bar – a.k.a. the “take the picture of your waffle” area.

Steal this waffle bar idea for your next brunch party: set up a bunch of toppings (yogurt, assorted fruits, maple syrup, etc)… have your guests mix their own waffle batter and then and top them however they like!

Brunch Workshop / Whole Grain Vegan Waffles @loveandlemons almond breeze brunch workshop / Brunch Workshop / Whole Grain Vegan Waffles @loveandlemons

If you make these recipes, tag your photo with #betterwithbreeze on Instagram!