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2 Vegetarian Grill Recipes You Do NOT Want To Miss Out On!

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By Jeffrey

vegetarian-lunch-off-the-grill.jpg The summer sun is already crankin’ up the heat…which means your grill should be too!

If you’ve never loaded up your grill with loads of veggies, you have no idea what sensory stimulation overload you’re missing out on!

On Sunday my wife, a friend, and I grilled an AWESOME sunny weekend vegetarian lunch (pictured at right)…including a sweet potato salad recipe that you absolutely MUST try!

Since 2/3 of us are vegetarians (me being the odd-man-out), our burgers were veggie burgers…but you could make this lunch with turkey or beef burgers too.

It all started yesterday morning.

My wife was watching Bobby Flay on The Food Network and since he’s the grill master, I decided I wanted to grill out. Almost on cue, our friend Lacey called to see if we wanted to do lunch.

Let the green grilling begin.

The Menu

  • Amy’s All American Veggie Burgers on whole wheat buns and topped with home-made poblano chile sauce (we usually do kaiser rolls for burgers, but had some whole wheat buns on hand for some reason).
  • Organic blue corn chips with my wife’s super secret home-made guacamole
  • Grilled sweet potato and scallion salad
  • Blue Moon Summer Ale…because no cookout is complete without some frosty brew

The Vegetarian Recipes

Grilled Sweet Potato and Scallion Salad:

This recipe was the reason behind the whole meal. It’s a recipe from Bobby Flay:

  • 4 large sweet potatoes, par-cooked and cut into 1/2-inch slices
  • 8 scallions
  • 3/4 cup olive oil, divided
  • 2 tablespoons Dijon mustard
  • 1/2 cup cider vinegar
  • 1/4 cup balsamic vinegar
  • 2 teaspoons honey
  • Salt and freshly ground pepper
  • 1/4 cup coarsely chopped flat-leaf parsley


Preheat grill to high. Brush potatoes and scallions with extra virgin olive oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.

In a large bowl, whisk together 1/2 cup extra virgin olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.

Makes 8 servings.

I’m an all-natural charcoal griller, so instead of "preheating the grill to high", I just made sure my coals were nice and hot. If you are a charcoal griller too, always grill your veggies first.

Poblano Chile Sauce:

This vegetarian sauce recipe is also a tasty and super-easy one that we learned from Bobby Flay…but from last summer:

  • 2 poblano chiles, grilled (until blistered), peeled, seeded, and chopped
  • 1 medium white onion, grilled and chopped
  • 1 to 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh epazote, or fresh oregano leaves
  • 1/4 cup cold water
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.

Sorry, you don’t get my wife’s super secret home-made guacamole recipe…that’s why it’s super secret.

Maybe you could try one of these recipes, or maybe even the entire meal, on a pleasant summer evening this week. If so, feel free to leave a comment and let us all know how it went and what kind of individual spin you put on it!