23 Crowd-Pleasing Vegetarian Cookout Menu Ideas for Summer 2025

Most people associate cookouts with burgers and brats, but a cookout menu vegetarian can be equally satisfying and crowd-pleasing.

Vegetarian cookout options extend way beyond simple salads. Protein-rich bean burgers and grilled portobello mushrooms appeal to both vegetarians and meat-eaters. We found that there was a perfect combination of seasonal produce, nuts, and low-fat cheese that enhances any summer gathering. A well-planned cookout menu vegetarian ensures that every guest enjoys delicious, nutrient-packed options. Finger foods make new flavor introductions effortless for guests.

A collection of 23 creative vegetarian cookout ideas will revolutionize your summer entertaining, whether you’re hosting a backyard party or accommodating dietary priorities. These recipes showcase everything from grilled corn on the cob to caramelized fruit desserts and prove that plant-based outdoor dining can be both delicious and exciting.

Cookout menu with latest prices 2025.

Grilled Portobello Mushroom Steaks

Portobello mushroom steaks are a chance to enjoy a hearty, meat-like texture that’s perfect for summer grilling. These versatile caps become juicy, flavorful main dishes if you prepare them the right way.

Marination Techniques

A strong marinade is what makes portobello steaks flavorful. A simple marinade needs:

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 3 minced garlic cloves
• 2 teaspoons Italian seasoning
• 1 teaspoon black pepper
• 1 teaspoon salt

The mushrooms need to marinate for 30-40 minutes to taste their best. Don’t marinate them longer than this time as they can become rubbery.

Grilling Instructions

Heat your grill to medium-high heat (400-450°F). Use a paper towel to clean the mushrooms instead of washing them. This prevents them from absorbing water. You should also score the tops lightly with a knife so the marinade penetrates better.

The mushrooms need 4-5 minutes of grilling per side until they turn deep golden brown. Brush them with the remaining marinade while they cook to improve the flavor.

Serving Suggestions

These grilled portobello steaks taste amazing with colorful grilled vegetables or a fresh salad. They look impressive on a plate with roasted potatoes or quinoa for a complete vegetarian cookout menu. You can also use them as burger alternatives by placing them on toasted buns with provolone cheese, fresh tomatoes, and arugula.

Flavor Variations

Try different marinade combinations to create unique flavors. A soy-based marinade with ginger and sesame oil adds an Asian twist. You can also add smoked paprika, ground cumin, or dried oregano (1/2 teaspoon each) to create Mediterranean-inspired versions.

Mediterranean Grilled Vegetable Platter

A Mediterranean grilled vegetable platter adds vibrant colors and smoky flavors to any summer gathering. This classic dish brings together seasonal produce with aromatic herbs and precise grilling techniques.

Vegetable Selection Guide

Your platter’s success depends on vegetables that hold their texture on the grill. Choose firm vegetables like bell peppers, zucchini, and eggplant cut into 1/2-inch thick slices. The platter has whole baby bell peppers, asparagus spears, and Campari tomatoes for variety. Larger pieces work better on the grill because they won’t fall through the grates.

Herb and Spice Combinations

Mediterranean flavors shine through carefully chosen seasoning combinations. A classic blend has:

• 2 tablespoons Hungarian sweet paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 teaspoons garlic powder

We brushed vegetables with olive oil before grilling and finished them with a drizzle of lemon juice and fresh herbs. Many chefs season after grilling to let natural flavors develop first.

Grilling Timeline

Each vegetable needs specific cooking time to reach perfection. Here’s a detailed timeline:

• Bell peppers and onions: 8-10 minutes
• Zucchini and eggplant: 7-8 minutes
• Asparagus and tomatoes: 4-6 minutes

The heartier vegetables like peppers and onions should go near the back of the grill where heat is highest. Grill vegetables over medium-high heat (350-400°F). Each piece needs one turn during cooking to create even char marks.

A clean and well-oiled grill prevents sticking. Arrange your grilled vegetables on a platter and add a light drizzle of extra virgin olive oil and fresh herbs. This creates an impressive vegetarian cookout option.

Smoky Black Bean Burgers

Black bean burgers are excellent protein-rich alternatives that bring smoky depth to any cookout menu vegetarian. These hearty patties give you a satisfying texture if you craft them with care and precision. Including them in your cookout menu vegetarian ensures a delicious, plant-based option that even meat lovers will enjoy.

Ingredient Selection

Black beans form the foundation, using either canned (drained and rinsed) or dried beans cooked until tender. We combined garlic, onions, and aromatic spices like cumin, chili powder, and smoked paprika to create the flavor base. The meaty texture comes from adding walnuts or cashews, and rolled oats help absorb excess moisture.

Binding Methods

You need reliable binding agents to achieve the perfect consistency. A flax egg (1 tablespoon ground flaxseed with 3 tablespoons warm water) works great as a vegan option. Silken tofu or aquafaba can also hold the patties together effectively. The quickest way to get optimal texture is to partially dry out the black beans in the oven at 350°F for 15 minutes, which prevents mushiness.

Cooking Temperature Guide

For stovetop cooking, maintain medium heat and cook for 5 minutes per side. The oven needs 375°F with 10-12 minutes on each side. Grilling requires a medium-high heat setting – brush patties with oil and grill for 8 minutes per side.

Topping Ideas

These creative toppings will raise your black bean burgers to new heights:

• Chipotle mayo or cashew queso for heat
• Pickled beets or sauerkraut for tang
• Grilled pineapple or maple-roasted butternut squash for sweetness
• Shaved zucchini or potato chips for crunch

Your cooked patties will stay fresh in the refrigerator for up to 3 days or freeze for up to 3 months.

Grilled Corn Elote Station

A backyard elote station brings vibrant Mexican street food flavors to your cookout menu vegetarian. Your guests can customize their grilled corn with various toppings and sauces at this interactive food station. Adding this to your cookout menu vegetarian creates a fun and flavorful experience that highlights fresh, seasonal ingredients.

Traditional vs Modern Toppings

The classic elote combines mayonnaise, Mexican crema, cotija cheese, chili powder, and fresh lime juice. Mexican regional variations add their unique twists – Northern regions use both butter and mayonnaise, so they create a richer base. Modern adaptations include:

• Seafood-inspired versions near coastal regions
• Truffle-infused mayonnaise and hot sauces
• Crushed snack chip toppings like Flamin’ Hot Cheetos
• Vegan alternatives using plant-based mayo and nutritional yeast

Assembly Instructions

Grill corn over high heat until you get an even char, rotating it every few minutes for 8-10 minutes. The assembly order matters by a lot. Brush the corn with mayo-crema mixture, roll it in cheese, dust it with chili powder, and finish with a lime squeeze.

Sauce Variations

Mexican regional preparations showcase unique sauce combinations. Central Mexico’s chile en polvo mixed with lime creates a tangy kick. These innovative sauce blends add a modern touch:

• Cajun-style with ranch dressing and crab boil seasoning
• Kewpie mayo with sriracha and furikake
• Picante sauce mixed with Mexican crema

You might want to serve esquites – the same tasty toppings with corn kernels in cups. This option works great at large cookouts where guests prefer eating with utensils.

Halloumi Skewers with Summer Vegetables

Halloumi cheese turns into a golden-brown delight on the grill with its salty taste and squeaky texture. This makes it a great addition to any vegetarian cookout menu. The Cypriot cheese primarily made from sheep’s and goat’s milk holds its shape perfectly when heated.

Cheese Selection Tips

The best halloumi blocks should feel firm and dense. The cheese can be quite salty, but you can soak it in cold water for 30 minutes to remove excess salt. You might also try other grilling cheeses like kefalotyri or queso panela that work well, though they taste and feel different.

Vegetable Pairing Guide

Your vegetables should be cut into chunks that match the size of cheese cubes to cook evenly. A vibrant mix of vegetables works best:

• Cherry tomatoes (left whole)
• Zucchini (½-inch disks)
• Red onion (chunky quarters)
• Bell peppers (large pieces)

Marinade Options

A Greek-inspired marinade will make these skewers taste amazing with a mix of:

• Olive oil and red wine vinegar
• Fresh oregano and mint
• Minced garlic
• Lemon juice

The timing makes a difference – let vegetables sit in marinade for 20-30 minutes before grilling. Thread your cheese and vegetables onto pre-soaked wooden skewers or metal ones. Give a gentle twist while pushing through the cheese so it doesn’t crumble. Place them over direct heat until the cheese turns brown and vegetables become tender, about 3-5 minutes on each side.

Asian-Inspired Grilled Tofu

Turning extra-firm tofu into a grilled delicacy needs the right technique and careful prep work. This protein-packed addition to any cookout menu vegetarian gives you great texture and flavor when you make it right. Incorporating grilled tofu into your cookout menu vegetarian ensures a satisfying, high-protein option that absorbs bold marinades and seasonings beautifully.

Pressing Techniques

You need to press tofu to remove excess moisture. This creates a firmer texture that soaks up marinades better. A purpose-built tofu press is the quickest way to get this done in 20 minutes. You can also wrap tofu in paper towels and place it between two plates with a heavy weight on top for 30-90 minutes. Slice the tofu into ½-inch thick slabs first to make sure it presses evenly.

Marinade Recipe

A tasty Asian-inspired marinade combines:

• Soy sauce or tamari
• Rice vinegar
• Toasted sesame oil
• Fresh ginger and garlic
• Sriracha for heat

Let the pressed tofu marinate for 30 minutes to overnight, but don’t go past 24 hours as this can mess with the texture. The marinade should be thick rather than watery to help it brown better.

Grilling Method

Get your grill hot to medium-high heat (400°F) and make sure the grates are really clean and oiled. Place the marinated tofu slabs directly on the grill. Position them perpendicular to the grates so they don’t fall through. Cook each side for 6-7 minutes until they’re golden brown with nice grill marks. You can brush more marinade on the second side while it cooks to boost the flavor.

Let the grilled tofu rest for 5 minutes after cooking. This helps the texture firm up nicely. This method gives you tofu that’s crispy outside and tender inside.

Quinoa-Stuffed Bell Peppers

Quinoa-stuffed bell peppers combine protein-rich grains with colorful vegetables that create a perfect centerpiece at any cookout menu vegetarian. These peppers adapt easily to dietary priorities and prep schedules, making them a versatile and nutritious addition to your cookout menu vegetarian.

Filling Variations

A protein-packed quinoa mixture and black beans with corn create the foundation. You can boost the filling with:

• Zucchini and eggplant for Mediterranean flair
• Mango and black beans for tropical twist
• Spanish-style corn and smoky spices
• Wild rice blend for nutty depth

We boosted the overall flavor by cooking quinoa in vegetable stock instead of water.

Cooking Methods

The best results come from preheating the oven to 375°F with a lightly greased baking dish. Steaming creates the perfect pepper texture – add some water to the baking dish and cover it tightly with foil. The peppers need 30 minutes of covered baking. You can also increase heat to 400°F and cook uncovered for 15-20 minutes until the peppers turn soft and golden brown.

Make-Ahead Tips

These stuffed peppers work great as a prep-ahead meal. The prepared filling stays fresh in an airtight container for up to 5 days. Baked peppers can be frozen individually in foil for up to 3 months. Thaw them overnight in the refrigerator and reheat at 350°F until warm. The best approach is to prepare the quinoa mixture and peppers separately, then combine them just before baking.

Grilled Pizza Bar

A grilled pizza bar brings fun and interaction to your cookout menu vegetarian. Your guests can create their own pies with fresh ingredients, making it a customizable and exciting addition. Including a grilled pizza station in your cookout menu vegetarian ensures a flavorful, hands-on experience that everyone can enjoy.

Dough Preparation

A soft, olive oil-enriched dough is the foundation of great grilled pizza. Mix bread flour with salt, water, and yeast to get the best results. Let it rise for 1 to 1.5 hours. You can make the dough a day ahead and keep it in the fridge for up to 24 hours – this makes it taste even better. The dough should be divided into small, grill-friendly balls.

Topping Station Setup

Set up your toppings in a way that makes sense – start with sauces, then move to cheese and vegetables. Keep ingredient bowls close to the grill. Remember to pre-cook vegetables that need more cooking time. Your station should have:

• Base sauces: marinara, pesto, olive oil
• Fresh vegetables: sliced tomatoes, peppers, mushrooms
• Herbs: basil, oregano, garlic
• Cheeses: mozzarella, parmesan, goat cheese

Cooking Techniques

Let your grill heat up on high for 10-15 minutes. Create two zones – one for direct heat, another for indirect heat. The shaped dough needs a brush of oil before it hits the direct heat. Watch for char marks, which take about 1-3 minutes to form. Flip the crust and move it to indirect heat. Add your toppings quickly. Close the grill lid and cook 2-3 minutes more until the cheese melts. Don’t overload your pizza with toppings – this can mess up the cooking process.

Mexican Street Corn Salad

This zesty corn salad brings Mexican street food flavors right to your table in a convenient, shareable form. We based it on traditional elotes and turned grilled corn into a creamy, zesty salad that’s perfect for any gathering. As a refreshing addition to your cookout menu vegetarian, this dish delivers bold flavors while complementing a variety of plant-based options.

Ingredient Selection

Sweet corn creates the base – you can use it freshly grilled or pan-sautéed until golden brown. Frozen corn works well too when fresh isn’t available, but make sure it’s completely thawed and dried. The authentic flavor comes from a mix of finely chopped red onion, jalapeño, and fresh cilantro. The cheese choice makes a difference – traditional Cotija adds authentic salty notes. You can use crumbled feta or fresh parmesan as excellent substitutes if Cotija isn’t available.

Dressing Options

A signature dressing balances creaminess with tang. Here’s the classic combination:

• Mayonnaise and Greek yogurt for richness
• Fresh lime juice and zest for brightness
• Garlic and chili powder for depth
• Smoked paprika for warmth

Greek yogurt can replace half the mayonnaise for a lighter version. The dressing should coat each kernel evenly and create a harmonious blend of flavors.

Serving Suggestions

You can serve this versatile salad at any temperature – warm, room temperature, or chilled. The components stay fresh up to three days when stored separately. This salad goes great with grilled proteins, works as a taco topping, or stands alone as a vegetarian cookout side dish. Add extra cilantro, a sprinkle of cheese, and a final squeeze of lime to make the presentation better.

Marinated Vegetable Kebabs

Grilled vegetable skewers add vibrant colors to any cookout menu vegetarian. They combine marination techniques with precise grilling methods, enhancing the natural flavors of fresh produce. Adding these skewers to your cookout menu vegetarian ensures a visually appealing and delicious option that guests will love.

Vegetable Combinations

The right vegetable selection will give a perfect grilling experience. We aimed for pieces roughly 1-1.5 inches in size. These combinations work best:

• Bell peppers and onions (cut in quarters)
• Zucchini and yellow squash (thick slices)
• Mushrooms (whole) and cherry tomatoes
• Summer squash and eggplant (chunky pieces)

Marinade Recipes

A simple marinade of olive oil and balsamic vinegar creates the foundation for flavor. Garlic powder works better than fresh garlic because it coats vegetables evenly and prevents burning on the grill. Vegetables need 30 minutes to 4 hours of marination time to get the best results.

Grilling Tips

Your grill should reach medium-high heat (375-450°F) to get ideal results. A closed grill lid creates an oven-like environment that ensures even cooking. Regular rotation of skewers every 3-5 minutes helps prevent burning and creates uniform char.

Metal skewers work better than wooden ones since they don’t need soaking. Wooden skewers need a 15-20 minute soak in water before use. Cooked kebabs stay fresh in an airtight container for up to 4 days. You can serve them cold as antipasti for a different flavor experience.

Spiced Cauliflower Steaks

Cauliflower steaks with their crispy, golden-brown exterior make a great addition to any vegetarian cookout menu. They look amazing and have a satisfying texture.

Seasoning Blends

The right spice mixture raises these vegetable steaks from simple to spectacular. We combined coriander seeds, fennel seeds, black peppercorns, and cumin seeds with broken cinnamon stick pieces. You should grind these whole spices finely and add cayenne for heat and kosher salt to balance the flavor. You can also create a North African-inspired blend using harissa paste, garlic, and Greek yogurt that creates a creamy coating.

Cutting Techniques

You need a large, firm cauliflower head with tightly-packed florets to start. The outer leaves should be removed while keeping the core intact to maintain the steak’s structure. A sharp chef’s knife helps slice the cauliflower from top to bottom into ¾-inch thick steaks. Each head usually gives you two to three complete steaks.

Cooking Methods

Your oven should be preheated to 425°F for the best results. The seasoned steaks need to go on a parchment-lined baking sheet and roast for 30 minutes with one flip halfway through. A crispier exterior comes from heating coconut oil in a cast-iron skillet over medium-high heat and cooking for 8-12 minutes per side. Grill lovers should maintain a temperature of 400°F and cook for 15-20 minutes with occasional rotation for even charring.

Leftover steaks stay fresh in an airtight container for up to 4 days. They can be reheated in a 350°F oven until hot and crispy, which takes about 5-7 minutes. A dollop of Greek yogurt and fresh cilantro improves the final presentation.

Mediterranean Chickpea Salad

Fresh chickpeas are the foundations of this protein-rich Mediterranean salad that blends delightful textures and flavors into your vegetarian cookout menu.

Bean Preparation

Canned chickpeas need a good rinse and drain to remove excess salt. A potato masher works great to lightly crush about one-third of the chickpeas. This creates different textures throughout the salad and makes each bite interesting. Dried chickpeas need soaking and cooking until tender. One standard can yields about 1½ cups of cooked chickpeas.

Dressing Options

This Mediterranean creation comes alive with several distinctive dressing variations. The classic mix has:

• Greek yogurt base with lemon juice
• Extra virgin olive oil and Dijon mustard
• Fresh garlic and wholesome seasonings
• Red wine vinegar for tang

The dressing should be whisked until smooth before you mix it with the chickpeas. Avocado or extra Greek yogurt can replace traditional mayonnaise for a lighter version.

Herb Combinations

Fresh herbs naturally lift this salad’s flavor profile. We used a mixture of dill, parsley, and scallions as the base. Basil and mint add brightness to the mix, but add them just before serving to keep their vibrancy. Dried oregano works well as a substitute for fresh herbs in make-ahead preparations. Be generous with herb portions – they add much to the overall taste.

The prepared salad stays fresh up to five days in an airtight container. A bowl of ice under the salad helps maintain the right temperature at outdoor gatherings.

Grilled Sweet Potato Wedges

Sweet potato wedges offer the perfect combination of a crispy exterior and tender interior. They make a fantastic addition to any vegetarian cookout menu and work beautifully with different seasonings and cooking methods.

Seasoning Ideas

A simple blend of garlic powder, smoked paprika, and onion powder creates a savory profile. You can explore these exciting flavor combinations:

• Rosemary and Italian seasoning for Mediterranean flair
• Cayenne and chili powder for heat
• Cumin and cilantro for Mexican-inspired taste
• Cinnamon for a sweet variation

Cooking Times

The path to perfectly cooked wedges starts with proper preparation. Brush them with oil and place them on a preheated grill at 400-450°F. They need 8-10 minutes of cooking time with occasional turns to achieve even charring. Larger wedges might take 12-15 minutes to cook completely.

Dipping Sauces

The right sauce can substantially improve these grilled wedges. Chipotle aioli brings smoky heat, while yogurt ranch offers a cooling balance. A maple cinnamon yogurt sauce creates sweet contrast and pairs naturally with spicier seasonings. You can prepare these sauces three days ahead and keep them refrigerated.

Make sure to pat the wedges completely dry before seasoning them crispy. Keep any leftover wedges in an airtight container and reheat at 350°F until they become crispy again.

Jackfruit Pulled

Young green jackfruit makes an amazing meat alternative that perfectly mimics pulled pork’s texture – just right for summer get-togethers. The right type is a vital part of the recipe. You’ll want young green jackfruit in water or brine, and stay away from the ripe ones in syrup.

Getting started is easy. Drain and rinse the jackfruit really well to get rid of extra brine. Take a potato masher or two forks and shred the jackfruit until it looks pulled apart. You can take out the core if it feels too tough, but leaving it in adds some nice texture.

These basic ingredients will give you the best flavor:

• BBQ sauce (homemade or store-bought)
• Garlic and onion powder
• Smoked paprika
• Black pepper

The cooking part gives you two great options. You can simmer the seasoned jackfruit on your stovetop until it’s tender, which takes about 15-20 minutes. A firmer texture needs baking at 450°F for 10-15 minutes. Just remember to stir now and then so the flavors mix well.

Pulled jackfruit works in so many dishes. Load it onto hamburger buns with some vegan coleslaw on top. It tastes great in tacos, makes an excellent pizza topping, and adds flavor to Japanese donburi bowls.

Your cooked pulled jackfruit stays fresh 4-5 days in an airtight container in the fridge. You can freeze portions up to 3 months and thaw them overnight in your refrigerator before heating them up again.

Comparison Table

Dish Name	Cooking Temperature	Cooking Time	Key Ingredients	Storage Duration	Preparation Tips
Grilled Portobello Mushroom Steaks	400-450°F	4-5 mins per side	Balsamic vinegar, olive oil, garlic, Italian seasoning	Not mentioned	Let mushrooms marinate 30-40 mins but avoid longer marination which causes rubbery texture
Mediterranean Grilled Vegetable Platter	350-400°F	8-10 mins (peppers/onions), 7-8 mins (zucchini/eggplant)	Bell peppers, zucchini, eggplant, paprika, herbs	Not mentioned	Slice vegetables into 1/2-inch thick pieces
Smoky Black Bean Burgers	375°F	10-12 mins per side	Black beans, garlic, onions, cumin, smoked paprika	3 days refrigerated, 3 months frozen	Heat beans at 350°F for 15 mins before mixing
Grilled Corn Elote Station	High heat	8-10 mins	Corn, mayo, Mexican crema, cotija cheese, chili powder	Not mentioned	Turn corn regularly for even char marks
Halloumi Skewers	Direct heat	3-5 mins per side	Halloumi cheese, cherry tomatoes, zucchini, bell peppers	Not mentioned	Reduce saltiness by soaking halloumi in cold water for 30 mins
Asian-Inspired Grilled Tofu	400°F	6-7 mins per side	Extra-firm tofu, soy sauce, rice vinegar, sesame oil	Not mentioned	Press tofu between 20-90 mins before adding marinade
Quinoa-Stuffed Bell Peppers	375°F	30 mins covered, 15-20 mins uncovered	Quinoa, black beans, corn, bell peppers	5 days (filling only), 3 months frozen	Add water to baking dish to steam peppers
Grilled Pizza Bar	High heat	1-3 mins first side, 2-3 mins second side	Pizza dough, marinara, cheese, vegetables	24 hours (dough)	Set up direct and indirect heat zones
Mexican Street Corn Salad	Not mentioned	Not mentioned	Corn, mayo, Greek yogurt, lime juice, Cotija cheese	3 days	Prepare each component separately ahead of time
Marinated Vegetable Kebabs	375-450°F	3-5 mins per rotation	Mixed vegetables, olive oil, balsamic vinegar	4 days	Let vegetables marinate between 30 mins to 4 hours
Spiced Cauliflower Steaks	425°F	30 mins total	Cauliflower, spices, olive oil	4 days	Make 3/4-inch thick slices from cauliflower’s center
Mediterranean Chickpea Salad	Not mentioned	Not mentioned	Chickpeas, Greek yogurt, fresh herbs, olive oil	5 days	Create texture by crushing 1/3 of chickpeas
Grilled Sweet Potato Wedges	400-450°F	8-10 mins	Sweet potatoes, garlic powder, paprika	Not mentioned	Ensure wedges are completely dry before adding seasoning
Jackfruit Pulled	450°F	10-15 mins	Young green jackfruit, BBQ sauce, spices	4-5 days refrigerated, 3 months frozen	Select young green jackfruit in water/brine

FAQs

Q1. What are some vegetarian-friendly options to bring to a cookout? 

Popular choices include hummus, guacamole, and veggie platters with dips. You can also bring grilled vegetable skewers, quinoa salads, or bean-based dishes that are both filling and flavorful.

Q2. How can I make grilled vegetables more exciting for a cookout? 

Experiment with different marinades and seasoning blends to add variety. Try grilling thick slices of eggplant, portobello mushrooms, or colorful bell peppers. You can also grill halloumi cheese or tofu for protein-rich options.

Q3. What are some crowd-pleasing vegetarian main dishes for a barbecue? 

Consider options like grilled portobello mushroom steaks, veggie burgers made from black beans or quinoa, or grilled pizza with vegetable toppings. Stuffed bell peppers or grilled vegetable kebabs are also popular choices.

Q4. How can I ensure my vegetarian dishes appeal to non-vegetarians at a cookout? 

Focus on flavorful, hearty options that mimic traditional barbecue fare. For example, use jackfruit as a pulled “pork” alternative or create smoky, spiced cauliflower “steaks”. Offer a variety of tasty side dishes that everyone can enjoy.

Q5. What are some easy vegetarian side dishes for a summer cookout? 

Popular options include pasta salads with fresh vegetables, grilled corn on the cob, potato salad, coleslaw, or a refreshing cucumber and tomato salad. You can also prepare a Mediterranean-style chickpea salad or grilled sweet potato wedges for something different.