Summer is officially here and so are all of the sports that come along with it. Oh, and do I even need to mention the awesome barbeques? So let’s say you are planning a tailgating party or a 4^th of July cookout- but you want to make it vegetarian friendly. How is that even possible?!?
Rest easy my veggie loving amigo, I am here to help you plan the perfect Veggie friendly Tailgating/BBQ/relax on the lawn experience!

First of all, if you have both veggie and non-veggie guests, you should grill vegetarian dishes first to prevent meat particles from mixing with meatless dishes. Also keep in mind that some of your carnivorous friends may get a whiff of those amazing veggie entrees and foods and decide to go meatless for the day… so cook enough for your veggie friends and then some.

Veggie Delight
Brush vegetables with flavored oils, herbs or marinades before grilling to enhance the flavor. Also, cook small vegetables in a wire grid or basket to prevent food from falling into the fire.

If you have absolutely NO idea on how to grill vegetables, don’t you worry! Here is a link that explains practically step by step how to grill just about every vegetable you can think of.

But does grilling just not feel right without filling those burger buns? I hear ya!

There are tons of options in your grocery store for veggie burgers that taste phenomenal and you can put on whatever toppings you desire. You can also make your own! I would suggest making these the night before a party or BBQ because they do need some time in the fridge.

Backyard Black Bean Burgers

Preparation Time: 10 minutes
Chilling time: 1 hour
Cooking Time: 10 minutes

• 2 cans (15 ounces each) Black Beans, rinsed and drained
• ½ cup whole wheat or all-purpose flour
• ¼ cup yellow cornmeal
• ½ cup chunky salsa
• 2 teaspoons ground cumin
• 1 teaspoon garlic salt
• Hamburger buns

Place beans in food processor; process until fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Process until well combined. Spoon mixture into 6 balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.
Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch patty about ½-inch thick. Place the patties on the grill or in pan and cook until browned and heated through, 4 to 5 minutes per side.
Serve on hamburger buns with your favorite toppings.

Still want more options? How about these recipes from “In a Vegetarian Kitchen with Nava Atlas”?

GRILLED EGGPLANT TERIYAKI

• 2 medium-large eggplants, about 2 to 2 1/2 pounds total
• Teriyaki Marinade (recipe follows) as needed
• 2 scallions, green parts only, thinly sliced
• 1/2 red bell pepper, finely diced
• 1 tablespoon sesame seeds

Slice the eggplants 1/2-inch thick and peel. Salt them and let stand in a colander for 30 minutes, then rinse well. Prepare grill. Brush the eggplant slices generously on both sides with Teriyaki Marinade. Grill on each side until nicely browned and tender (5 to 10 minutes on each side, depending on the heat of the coals). Remove and let cool slightly on a cutting surface. Cut into strips and place in a serving container. Stir in the scallions. Add enough additional Teriyaki Sauce to moisten and flavor the eggplant to taste. Sprinkle the top with the red pepper dice and sesame seeds.

GRILLED RATATOUILLE

• 1 medium eggplant, about 1 pound
• 2 medium onions
• 1 medium zucchini or 2 small zucchinis, about 1/2 pound total
• 1 large green or red bell pepper
• Olive Oil-Lemon Marinade (recipe follows), as needed
• 1 large ripe tomato, diced
• 1/4 cup chopped black olives
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 1/2 tablespoons olive oil
• 1 tablespoon wine vinegar
• Salt and freshly ground pepper to taste
• 1/4 pound crumbly goat cheese, optional

Cut the eggplant into 1/2-inch-thick slices. Salt them and place in a colander for 30 minutes, then rinse and drain.
Peel the onions and cut in half. Steam or microwave until just tender. Cut the zucchini in half lengthwise.
Prepare grill. Brush the vegetables lightly with the Olive Oil-Lemon Marinade. Grill the eggplant on both sides until nicely browned and quite tender, about 15 minutes total. Grill the onions and zucchini on both sides until marked with brown, and tender, about 10 to 15 minutes total. Place the bell pepper directly on the grill and turn frequently, allowing all sides to get charred. Remove and place in a paper bag to steam.
When all the vegetables are cool enough to handle, chop into fairly large chunks and combine in a serving bowl. Slip the skin off the pepper, then remove the core and seeds. Cut into small squares. Stir in the tomato, olives, herbs, olive oil, and vinegar, and toss well. Season to taste with salt and pepper. If desired, sprinkle the top with crumbled goat cheese. Serve warm or at room temperature.

If you are still uneasy about the recipes above, then go ahead and pick up some veggie burgers, or veggie hotdogs, or even veggie sausages and veggie bacon. They are all easy to grill and will please any veggie guests.

Now what’s left? Throw that sunblock on and get to grillin!

Are you Tailgating or BBQing soon and are going to use one of these recipes? Let me know on my Twitter or Facebook!