9 Cookout Recipes for Grills That Rarely See Meat

A grill plan without the usual meat lineup can start looking thin fast. These 9 cookout recipes give you sauces, burgers, vegetables, cheese, and fruit that can all earn space near the coals. The mix covers a homemade BBQ sauce, two burger options, grill-friendly sides, a halloumi salad, skewers, and a simple peach dessert. It is practical for cookouts where the grill still needs variety, structure, and enough options to keep plates from looking like side dishes only.

Close-up of grilled veggie kabobs with zucchini, bell peppers, eggplant, and onions, garnished with fresh herbs. — Grilled Veggie Kabobs. Photo credit: Splash of Taste.

Easy BBQ Sauce Recipe

Homemade BBQ sauce in a jar with two spoons by the side. — Easy BBQ Sauce Recipe. Photo credit: Splash of Taste.

For brushing, dunking, or giving burgers a smoky finish, Easy BBQ Sauce Recipe takes 35 minutes and makes 20 servings. Tomato ketchup, apple cider vinegar, brown sugar, yellow mustard, liquid smoke, onion powder, and paprika simmer into a thick sauce that stores well in the fridge. It helps a cookout with mostly vegetables feel planned instead of improvised. Set it out with grilled peppers, burgers, pizza bagels, or veggie sticks.
Get the Recipe: Easy BBQ Sauce Recipe

Beetroot and Halloumi Salad

Sliced halloumi cheese, beets and greens in a white ceramic bowl. — Beetroot and Halloumi Salad. Photo credit: Splash of Taste.

Across a grill-heavy table, Beetroot and Halloumi Salad adds a 10-minute, two-serving plate built around halloumi, beetroot, cucumber, red onion, chickpeas, pine nuts, and sunflower seeds. The halloumi cooks quickly in a grill pan or skillet, then lands on greens with chili lime dressing. It gives the cookout something salty, creamy, and sturdy without needing another burger bun. Serve as a main for two or a side for four.
Get the Recipe: Beetroot and Halloumi Salad

Plant-Based Copycat Impossible Burger

Close-up of a burger with a plant-based patty, lettuce, and sauce in a bun. — Plant-Based Copycat Impossible Burger. Photo credit: Splash of Taste.

When the grill needs a proper burger option, Plant-Based Copycat Impossible Burger makes two servings in 35 minutes. Portobello mushrooms, brown rice, tempeh, oats, grated beet, nutritional yeast, steak sauce, garlic powder, onion powder, and optional liquid smoke form the patties before they go into buns. It fits the cookout title because it gives the grill a centerpiece that still eats like a burger. Add lettuce and the homemade BBQ sauce.
Get the Recipe: Plant-Based Copycat Impossible Burger

Black Bean Burger

For a faster burger round, Black Bean Burger makes six patties in 22 minutes using black beans, grated onion, garlic, cumin, chili powder, smoked paprika, egg, and Panko breadcrumbs. The patties are brushed with olive oil before cooking, which helps them form a better outside instead of crumbling. This is the practical choice when a cookout needs more than one burger option. Stack with slaw, pickles, salsa, or extra BBQ sauce.
Get the Recipe: Black Bean Burger

Charred Grilled Peppers

Grilled red and yellow bell peppers with char marks, topped with crumbled feta cheese and garnished with herbs. — Charred Grilled Peppers. Photo credit: Splash of Taste.

Besides burgers and skewers, Charred Grilled Peppers bring a 15-minute side that serves four with only bell peppers, olive oil, salt, pepper, optional oregano, and garlic. The peppers cook directly on the grill until they soften and take on char. They stretch the cookout table without much prep and work with nearly everything else here. Slice them into sandwiches, pile them on burgers, or serve them on a platter.
Get the Recipe: Charred Grilled Peppers

Grilled Eggplant

On a grill that needs something hearty, Grilled Eggplant serves four in 25 minutes with eggplant rounds brushed in olive oil, garlic, Italian seasoning, salt, and pepper. The recipe uses a hot gas or charcoal grill and cooks the slices for about 4 to 5 minutes per side. Thick slices help the eggplant hold together instead of turning mushy. Serve as a side, appetizer, or light main with lemon or balsamic.
Get the Recipe: Grilled Eggplant

Charred Grilled Vegetables

A platter of grilled vegetables including zucchini, mushrooms, asparagus, bell peppers, and red onions, garnished with chopped herbs. — Charred Grilled Vegetables. Photo credit: Splash of Taste.

For the wide vegetable platter, Charred Grilled Vegetables serves six in 35 minutes with zucchini, red onion, bell peppers, asparagus, portobello mushrooms, olive oil, balsamic vinegar, oregano, salt, and pepper. The mix gives the grill enough variety to cover plates without leaning on one vegetable over and over. It also works as a side or main, depending on what else is on the table. Finish with parsley before serving.
Get the Recipe: Charred Grilled Vegetables

Grilled Peaches

Close-up of grilled peach slices with caramelized, slightly charred edges on a white plate. — Grilled Peaches. Photo credit: Splash of Taste.

At the end of the cookout, Grilled Peaches turn six firm but ripe peaches into dessert in 11 minutes. Olive oil helps the fruit grill cleanly, while butter, brown sugar, cinnamon, lemon juice, and optional rum make the sauce. This keeps the grill working after the main food comes off, which is useful when the table needs something sweet but not fussy. Serve warm with ice cream.
Get the Recipe: Grilled Peaches

Grilled Veggie Kabobs

For a skewer option that looks organized on the platter, Grilled Veggie Kabobs serve four in 40 minutes. Zucchini, red onion, mushroom caps, green bell pepper, and eggplant are tossed with a lemon, olive oil, red wine vinegar, Dijon, basil, parsley, and garlic dressing before grilling. The pieces cook evenly when cut to similar sizes and turned occasionally. Serve them straight from the grill with extra dressing and basil.
Get the Recipe: Grilled Veggie Kabobs