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!
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
- 2 large avocados, pitted and diced
- ¼ cup diced red onion
- 1 plum tomato, diced or ½ cup sliced cherry tomatoes
- ½ cup cooked black beans
- Juice of 1-2 limes
- 1 ear grilled corn (from recipe above)
- Generous amounts of coarse sea salt
- Tortilla chips, for serving
- ½ teaspoon smoked paprika, optional
- 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.
- 8-10 whole cremini mushrooms
- 1 tablespoon olive oil
- ½ tablespoon balsamic
- ½ tablespoon soy sauce
- generous amount of freshly ground black pepper
- 1 red bell pepper, deseeded and sliced into 1-inch pieces
- ½ red onion, quartered and sliced into 1-inch pieces
- 2 small zucchini, sliced into ¾ inch pieces
- 8-10 cherry tomatoes
- Extra-virgin olive oil, for drizzling
- ½ teaspoon dried oregano
- Sea salt and freshly ground black pepper
- Remove the mushroom stems and gently clean each mushroom by wiping the tops with a damp cloth.
- In a medium bowl, mix together the olive oil, balsamic vinegar, soy sauce, and a generous amount of freshly ground black pepper. Add the mushrooms and toss, using your hands to coat the mushrooms in the marinade. Set aside at room temp for at least 10 minutes.
- Make the kabobs by threading the skewers with mushrooms, red pepper, red onion, zucchini and cherry tomatoes. Drizzle with olive oil and sprinkle with salt, pepper and dried oregano.
- Heat a grill or grill pan over medium heat. Add the kabobs to the grill and cook, rotating, until char marks form on each side and the mushrooms are tender (12-15 minutes total).
- Remove from the grill and serve with Grilled Corn on the Cob and Avocado Salsa with Black Beans.
- 3 ears fresh corn, husked
- Extra-virgin olive oil, for drizzling
- Squeeze of lime
- Sea salt
- Dust of smoked paprika
- Sprinkle with cotija cheese (optional)
- Heat a grill or grill pan to medium. Drizzle the corn with olive oil and sprinkle with a pinch of salt. Place the corn on the grill and rotate it every few minutes, until char marks form on all sides. Remove the corn from the grill and add a squeeze of lime juice and a dusting of paprika. Sprinkle with cotija cheese, if using.
This post is sponsored by Crate & Barrel and all of the gorgeous serving pieces were generously provided: Baltic Low Bowl / Calista Platters