Grilled portobello mushroom tacos.

These Grilled Mushroom Kabobs are a flavorful and healthy addition to your BBQ repertoire. The balsamic marinade adds a tangy kick, complementing the smoky grilled vegetables. Perfect for a summer cookout or as a delicious side dish.

Ingredients: 1 pound button mushrooms, cleaned. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and black pepper to taste. Wooden or metal skewers.

Instructions: Warm up the grill over medium-high heat. Mix olive oil, balsamic vinegar, garlic powder, dried thyme, salt, and black pepper in a bowl using a whisk. Put bell peppers, red onion, mushrooms, and mushrooms on skewers, switching between the three vegetables. Brush the vegetable skewers evenly with the marinade that you just made. Put the skewers on a grill that has already been heated up. Cook for 8 to 10 minutes, turning them over every so often, until the vegetables are soft and lightly charred. Take the kabobs off the grill and serve them hot. You can add fresh herbs and an extra drizzle of balsamic vinegar as a garnish if you want to.

Prep Time: 15 minutes

Cook Time: 10 minutes

Grilled potatoes and bell peppers mixed with garlic and herb-infused olive oil to make a colorful and tasty dish. It's great as a side dish for a barbecue or as a main course for vegetarians.

Ingredients: 4 large potatoes, washed and sliced. 2 bell peppers, assorted colors, sliced. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Warm up the grill over medium-high heat. Slice the potatoes and peppers and put them in a large bowl. Stir the olive oil, dried thyme, paprika, salt, and pepper together in a small bowl. Add the olive oil mixture to the potatoes and peppers and toss to coat everything. Put peppers and potatoes on skewers one after the other to make sure they cook evenly. Put the skewers on a grill that has already been heated up. Cook for 15 to 20 minutes, turning them over every so often, until the vegetables are soft and lightly charred. After taking it off the grill, sprinkle it with chopped fresh parsley. Have your grilled potatoes and peppers while they're still hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Greek Spinach Veggie Burgers with chickpeas, spinach, and feta are tasty and good for you. Great for a healthy barbecue dish that tastes like the Mediterranean.

Ingredients: 1 1/2 cups chickpeas, drained and rinsed. 1 cup spinach, chopped. 1/2 cup feta cheese, crumbled. 1/4 cup red onion, finely diced. 2 cloves garlic, minced. 1/4 cup breadcrumbs. 1 teaspoon dried oregano. 1/2 teaspoon ground cumin. Salt and pepper to taste. 4 whole wheat burger buns. Tzatziki sauce for serving.

Instructions: Put chickpeas, spinach, feta, red onion, and garlic in a food processor and blend them together. Pulse until everything is well mixed but still has some chunks. Add the breadcrumbs, oregano, cumin, salt, and pepper to the mixture that you just put in a bowl. Mix the ingredients together until they are spread out evenly. Make a patty out of each of the four portions of the mixture. Warm up the grill over medium-high heat. For four to five minutes on each side, or until golden brown and fully cooked, take the veggie burgers off the grill. Put the whole wheat burger buns on the grill and toast them for one to two minutes. Put one veggie patty on each bun to make the burgers. Add a dollop of tzatziki sauce and any other toppings you want on top. Take a bite of the hot Greek Spinach Veggie Burgers and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

🧀🔥 Craving restaurant-style Paneer Tikka without stepping out? This authentic grilled tandoori paneer tikka recipe shows you how to recreate that smoky, charred perfection right at home!

Marinated in traditional Indian spices and grilled to golden perfection, this dish is: ✅ Soft and juicy on the inside ✅ Perfectly charred on the outside ✅ A favorite vegetarian appetizer or main ✅ Ideal for BBQs, parties, or family dinners

Whether you’re using a grill, oven, or tandoor, this recipe delivers bold flavor every single time. 👉 Try it today:

A simple and flavorful grilled summer squash recipe that brings out the natural sweetness of the vegetables with a hint of garlic and oregano. Perfect for a light and delicious barbecue side dish.

Ingredients: 4 medium-sized summer squash, sliced. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh lemon wedges for serving.

Instructions: Preheat the grill to medium-high heat. In a large bowl, toss the sliced summer squash with olive oil, garlic powder, onion powder, dried oregano, salt, and pepper until evenly coated. Thread the squash slices onto skewers, creating a colorful pattern. Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the squash is tender and has a nice grill marks. Remove the skewers from the grill and transfer the grilled squash to a serving platter. Squeeze fresh lemon juice over the grilled squash just before serving. Enjoy the Grilled Summer Squash Delight with your favorite barbecue dishes!

Prep Time: 15 minutes

Cook Time: 10 minutes