Jun 15, 2026
Almost any fresh food tastes better with a little time on the grill. So, why stop at burgers, salmon, and chicken? Leave some room on the BBQ for some plant-based twists, too.
Grilling unleashes the natural juices and flavor of all kinds of fresh food. Best of all, grilling can be a healthy, low-calorie cooking method, especially when you choose a variety of whole foods—including plant-based choices.
If the idea of grilling anything besides meat feels a bit weird, you're not alone. However, you might be surprised by how delicious garden-fresh options can be when grilled. Plus, shifting your diet to be less meat-centric and more plant-centric offers some smart health benefits. A diet featuring more plant-based foods can support:
- Better weight management
- Healthy blood pressure levels
- Heart health
Just remember, you don’t have to give up meat all together to reap the rewards of a more plant-friendly diet.
In the meantime, give one or more of the following garden-fresh grilling options a try the next time you fire up the BBQ. 
Expand your protein options
Veggie burgers, black bean burgers, and tofu are hearty, tasty, and healthy grilling choices. Here’s one plant-based protein option you can try: Cut some extra firm tofu steaks, about ½ an inch thick. Marinate them in olive oil, lemon juice, garlic, and fresh basil for several hours or overnight. Grill your tofu steaks lightly so you don’t dry them out.
Not a tofu lover? You can also make your own plant-based burgers from beans, whole grains, diced veggies, herbs, and spices. Look for a recipe online. Or, if you don’t have time to make homemade veggie burgers, look for plant-based burger options in the grocery store.
Learn why it may be easier than you think to get plenty of protein from a plant-based diet.
Marinate and skewer some veggies to grill
Marinate cherry tomatoes, whole mushroom caps, zucchini, yellow squash, and red onion. You could also opt for eggplant, red or green bell peppers, cauliflower, or broccoli florets. Soak overnight in your favorite marinade. Then skewer and grill them until they’re just cooked.
If you don’t want to take the time to skewer your veggies, you can skip that step and try these, instead:
- Cut some zucchini or yellow squash lengthwise into thick slabs to marinate and grill. Or do the same with eggplant slices.
- Lightly grill some avocado halves .
- Buy some large portobello mushroom caps to marinate and grill. There’s no need to slice the caps beforehand. Grill them whole.
- Throw some gold Yukon or red potato slices on the grill. First, parboil the potatoes before slicing by simmering in water for 5 to 10 minutes. Just make sure the spuds are cooked but still somewhat firm. Drain and cool. Then cut into thick slices, sprinkle with herbs and spices, and throw them on the grill.
Grill some sweet corn-on-the-cob
Fresh, sweet corn is one of summer’s culinary stars. To grill it, peel off the outermost layer of husk, leaving the remaining layers, and place the cobs on the hot grill. As the husk chars, the corn will steam itself to perfection. Using oven mitts or heat-resistant gloves, remove your cobs from the husk and eat them plain, or lightly coat the grilled cobs with a thin layer of olive oil or butter. Sprinkle with smoked paprika, garlic powder, or your favorite fresh herbs and spices and enjoy.
Sweeten your cookout with fresh fruit
It might sound strange, but grilled fruit is actually delicious. That’s because grilling enhances the sweetness of fruit by caramelizing its natural sugars. Skewer whole strawberries, cubed pineapple, melon, or kiwi. Include some thickly sliced peaches and bananas. Grill each side for 2 to 4 minutes.
Whatever you’re throwing on the BBQ tonight, keep these grilling health and safety tips in mind .
When planning your next cookout, be bold! Include a diverse array of in-season garden-fresh foods for a nutrient-rich and tasty summertime meal.
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References
American Heart Association. (2023, October 26). Top ten tips for healthy grilling and barbecuing. https://www.heart.org/en/healthy-living/healthy-eating/add-color/top-ten-tips-for-healthy-grilling-and-barbecuing
Baden, M. Y., Shan, Z., Wang, F., Li, Y., Manson, J. E., Rimm, E. B., Willett, W. C., Hu, F. B., & Rexrode, K. M. (2021). Quality of plant-based diet and risk of total, ischemic, and hemorrhagic stroke. Neurology, 96(15), e1940–e1953. https://doi.org/10.1212/WNL.0000000000011713
Centers for Disease Control and Prevention. (2018). 4 steps to food safety. https://www.cdc.gov/food-safety/prevention/index.html
Harvard T.H. Chan School of Public Health. Vegetables and fruits. https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/
Schmerling, R. (n.d.). Safe summer grilling tips. https://www.health.harvard.edu/blog/safe-summer-grilling-tips-2017052611805
United States Department of Agriculture. (2022, March 21). Grilling and food safety. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/grilling-and-food-safety
This article was written by Gail Olson, edited by Kimberley Reynolds, and clinically reviewed by Elizabeth Thompson, MPH, RDN, on June 29, 2025.
