While “meat” and “grill” generally go hand-in-hand, there’s an underrated world of vegetarian ingredients whose flavors and textures match perfectly with the slow-char effect a grill provides.

With fresh sides like eggplant doused in basil vinaigrette or whole favas with shaved Parmesan, hearty mains like an earthy black bean burger or a blue cheese-topped portobello burger, and even dessert — succulent honey-drizzled peaches — we have all your meat-less grill bases covered for a summer night.

Pasta with Grilled Artichokes

Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Click here for the recipe. 

Black Bean Burger with Salsa Fresca and Avocado Crema

Cumin, paprika, coriander, and both poblano and chipotle chiles lend their robust flavor to this earthy black bean burger. Dredged in cornmeal, it’s a hearty base for a bright salsa fresca and smooth avocado crema. Click here for the recipe.

Grilled Eggplant with Basil Vinaigrette

Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals. Click here for the recipe.

Roasted Garlic Chickpea Burger

We took inspiration from falafel when developing these burgers — but unlike the dense, often dry deep-fried chickpea fritters, this sautéed patty is light and rich in texture, with added depth from roasted garlic. Topped with an array of veggies and a sprinkle of feta, it’s a perfect weekend lunch. Click here for the recipe. 

Parsley and Onion Salad

Fresh onions add cool spice to this simple parsley salad from Jeremiah Tower Cooks by Jeremiah Tower. Click here for the recipe. 

Portobelle Burgers with Blue Cheese and Sautéed Red Onions

A far cry from the standard grilled-mushroom-cap-as-burger, these ultra-savory portobello patties get a further umami boost from garlic and steak sauce — a perfect match for a flavorful topping of melted blue cheese and tangy caramelized red onions. Click here for the recipe. 

Quinoa Veggie Burger with Roasted Red Pepper Relish

Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and — the ingredient that really makes it — quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite.

This veggie burger is infinitely versatile when it comes to toppings, but we particularly like it with a cumin-accented relish of roasted red peppers. Click here for the recipe. 

Grilled Polenta

Polenta is a popular dish in Venice, and is often served grilled as a side, though you can also eat it without grilling it, if you like. Click here for the recipe. 

Grilled Peaches with Honey-Almond Streusel

These succulent grilled peaches are topped with almond flour streusel and drizzled with acacia honey, a sweet, unexpected treat for dessert or brunch. Click here for the recipe. 

Grilled Green Onions with Romesco

Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes. Click here for the recipe. 

Grilled Mushrooms

The savory simplicity of mushrooms grilled over hot coals is always a favorite summer flavor. Only a hint of garlic and parsley are needed to season these earthy rich fungi. Click here for the recipe. 

Grilled Whole Favas

Choose tender, bright green pods with beans that feel fresh and pliable through the pod skin for this quick and simple vegetable dish. Click here for the recipe. 

Grilled Vegetable Stacks

We created this summery dish to showcase some of the fresh produce found in the small farms we’ve visited through the years, but you can substitute with the market’s freshest ingredients. Click here for the recipe. 

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Courtesy: Saveur