Our Best Vegetarian Grilling Recipes

Spicy, fresh and satisfying, these make a spectacular vegetarian main course.

"Buckwheat and basil actually work really well together," Bill Kim says about this unlikely match-up of Japanese and Mediterranean flavors. This chunky salad has a great mix of textures, too: velvety grilled eggplant, crunchy radishes and juicy cucumbers.

Robert Perkins and John Lancaster love making this snack at backyard barbecues using all types of medium-sized peppers: As the peppers blister, the cheese mixture tucked inside turns warm and gooey.

Fresh bread crumbs are an underrated way of adding fabulous crunch to recipes. Here Francis Mallmann uses bread crumbs tossed with fresh basil and lots of Parmigiano-Reggiano cheese to create a great topping for tender grilled vegetables.

For this smoky version of eggplant Parmesan, Sam Calagione looked for a beer that could stand up to the grilled eggplant without overwhelming it, finally opting for Guinness.

Spreading butter, honey and a pinch of spicy cayenne over fresh corn on the cob, then grilling it in the husk, makes it insanely good—sweet with a hint of heat.

Grilling the bread for this panzanella (bread salad) adds a slight smokiness and crunch. Marinate the tomatoes ahead of time so all you have to do is grill the bread and assemble the salad to serve.

Michael Psilakis likes to riff on saganaki—fried cheese with lemon. He uses manouri, a fresh, milky white cheese made from the whey that's drained off during feta production. Like nearly all Greek cheeses, it's produced from either sheep's or goat's milk.

The potatoes in this chunky salad are boiled and then grilled so they're smoky on the outside and creamy within.

"Hen-of-the-woods are often shredded and sautéed, but when you cook them whole, they become crispy outside and meaty and moist inside," says Jean-Georges Vongerichten of his preferred method of preparing the coral-like mushroom. "I'm a purist when it comes to beautiful ingredients, so serving the mushrooms in big clusters keeps them the way they grow in the woods."

Traci des Jardins' version of Elote comes with extra crunch thanks to a helping of quicos, or corn nuts. 

An excellent way to make use of the abundance of summer vegetables, this combines grilled eggplant with a silky tomato sauce.