During BBQ season most people focus on the steak and burgers as the star of the show, but what about your vegetarian guests? There are many delicious vegetarian recipes that can be grilled and with the right seasonings and spices, they too can be the star of the show!
Lemon Garlic Mushrooms Recipe
Ingredients
1/4 cup lemon juice
3 tablespoons minced fresh parsley
2 tablespoons olive oil
3 garlic cloves, minced
Pepper to taste
1 pound large fresh mushrooms
For dressing, whisk together first five ingredients. Toss mushrooms with 2 tablespoons dressing. Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving. Yield: 4 servings.
Corn with Cilantro-Lime Butter Recipe
Ingredients
1/2 cup butter, softened
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons grated lime peel
12 medium ears sweet corn, husks removed
Grated cotija cheese, optional
In a small bowl, mix butter, cilantro, lime juice and lime peel. Shape into a log; wrap in plastic wrap. Refrigerate 30 minutes or until firm. Wrap each ear of corn with a piece of heavy-duty foil (about 14 in. square).
Grill corn, covered, over medium heat 15-20 minutes or until tender, turning occasionally. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese. Yield: 12 servings.

Bacon-Wrapped Asparagus Recipe
Ingredients
10 fresh asparagus spears, trimmed
1/8 teaspoon pepper
5 Bacon strips, halved lengthwise
Place asparagus on a sheet of waxed paper; coat with cooking spray. Sprinkle with pepper; turn to coat. Wrap a bacon piece around each spear; secure ends with toothpicks.
Grill, uncovered, over medium heat for 4-6 minutes on each side or until bacon is crisp. Discard toothpicks. Yield: 2-3 servings.
Grilled Vegetable Platter Recipe
Ingredients
1/4 cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
Dash salt
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges
In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resealable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1-1/2 hours at room temperature.
Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally.
Place vegetables on a large serving plate. Drizzle with remaining marinade. Yield: 6 servings.
Pesto-Corn Grilled Peppers Recipe
Ingredients
1/2 cup plus 2 teaspoons olive oil, divided
3/4 cup grated Parmesan cheese
2 cups packed basil leaves
2 tablespoons sunflower kernels or walnuts
4 garlic cloves
1/2 cup finely chopped sweet red pepper
4 cups fresh or frozen corn, thawed
4 medium sweet red, yellow or green peppers
1/4 cup shredded Parmesan cheese, optional
For pesto, combine 1/2 cup oil, grated cheese, basil, sunflower kernels and garlic in a blender; cover and process until blended.
In a large skillet, heat remaining oil over medium-high heat. Add chopped red pepper; cook and stir until tender. Add corn and pesto; heat through.
Halve peppers lengthwise or slice tops off as pictured above and remove seeds. Grill peppers, covered, over medium heat, cut side down, 8 minutes. Turn; fill with corn mixture. Grill 4-6 minutes longer or until tender. If desired, sprinkle with shredded cheese. Yield: 8 servings.
