Healthy vegan and vegetarian summer grilling ideas! Easy marinated veggie skewers, spicy grilled corn and chunky guacamole. Perfect for a memorial day or 4th of July cookout!
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Happy holiday weekend! If you’re hosting a cookout this Labor Day weekend, here are a few simple (yet super delicious!) veggie recipe ideas. 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?)
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 marinating 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.
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.
Grill up the rest of your corn and top it with a squeeze of lime, cotija cheese (skip if you’re vegan) and a sprinkle of smoked paprika. For dessert? This peach & plum crumble, its grill-able version, or DIY fancy s’mores.
Avocado, Black Bean & Corn Salsa
Ingredients
- 2 large avocados, pitted and diced
- 1/4 cup diced red onion
- 1 plum tomato, diced or ½ cup sliced cherry tomatoes
- 1/2 cup cooked black beans
- 1 to 2 limes, juiced
- 1 ear grilled corn, from recipe above
- Coarse sea salt, generous amounts
- Tortilla chips, for serving
- 1/2 teaspoon smoked paprika, optional
Instructions
- In medium bowl, mix together the avocado, red onion, tomatoes and black beans. Add a few generous squeezes of lime, a few pinches of salt and a dusting of smoked paprika, if using.
- Slice the kernels off of the grilled corn cob and stir into the salsa. Season with more lime juice and salt, to taste. Serve with tortilla chips.
This post is sponsored by Crate & Barrel and all of the gorgeous serving pieces were generously provided: Baltic Low Bowl / Calista Platters
I love your photography! I am new to the food blogging world with meatlessmain.com–I want to showcase satisfying meatless main dishes that you can make without totally changing your pantry. I have a link to your website from mine–I hope that’s ok! I decided to use my last bits of summer corn with a vegetarian version of chicken and waffles…Basil Cornbread Waffles with White Bean Cassoulet and Maple-Glazed Carrots! http://meatlessmain.com/2015/09/10/nothing-like-a-waffle-celebration/
Wow what a healthy recipes.
Oh, I love the skewers idea and the fact that you added mushrooms is amazing. My mom used to make all vegetable skewers and I hated them passionately because the veggies tend to remain kinda hard. But mushrooms will change the whole picture, especially marinated ones. How didn’t I thought of that??
I love the chunky guacamole! How gorgeous!
Looks really yummy, who needs meat!