Ready to fire up the grill, but tired of the same old burgers and hot dogs? What if your entire meal—from salad to dessert—could be cooked outdoors?

This week, we’re sharing 8 easy, meatless grilling recipes that take advantage of peak summer produce. From surprising salads to hearty mains and potluck-friendly sides, these recipes are vegetarian, full of flavor, and can be cooked on any grill… no oven required!

By the end of this episode, you’ll discover:

1. How to char veggies perfectly and serve them with easy, restaurant-quality homemade sauces
2. Why making homemade ricotta (it’s so simple!) is the key to a stunning grilled veggie platter
3. A make-ahead salad that’s perfect for meal prep or bringing to a potluck

Press play now and transform your summer grilling routine with 8 veggie-forward recipes!

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Visiting Portland? Or are you a local? For more Food Friends inspiration, book a farmers’ market tour with Sonya!

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Links:

Mains -

Summer ricotta with grilled vegetables from Smitten Kitchen

Buffalo mushrooms by Ali Slagle for NYT Cooking (unlocked), specifically not using portobellos

Salads -

Grilled corn panzanella by Ali Slagle for NYT Cooking (unlocked)

Grilled broccoli salad with ciabatta croutons from Delish, Kari would serve this all on one sheet pan instead of individual portions

Sides -

Grilled eggplant mojo de ajo and basil salsa verde from the Gjelina Cookbook

Charred sugar snap peas with buttermilk aioli, you could also do this with Romano beans or green beans!

Desserts -

Grilled fruit en papillote from Gourmet Magazine

Brazilian grilled pineapple (or mango too!) with coconut ice cream or sorbet

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