Creative Vegetarian Grilling Beyond Just Burgers

Hey everyone, Sammy here from Chefsicon.com. So, summer’s rolling in, or maybe you’re like me in Nashville where grilling season feels like it stretches for a good nine months of the year. And when you think grilling, what’s the first thing that pops into your head? Burgers, right? Sausages? Maybe some chicken? Yeah, me too, for the longest time. But lately, I’ve been on this kick, a real deep dive into the world of vegetarian grilling, and let me tell you, it’s way more exciting than just slapping a veggie patty on the grates and calling it a day. It’s about vibrant flavors, incredible textures, and honestly, some of the most creative cooking I’ve done in ages. Luna, my cat, mostly just judges my marinade splatters from a safe distance, but I can tell she’s intrigued by the smells. Or maybe just hopeful I’ll drop something.

I remember a few years back, not long after I moved here from the Bay Area, I went to this backyard barbecue. My friend, bless his heart, knew I was trying to eat less meat and proudly presented me with a slightly charred, very lonely portobello mushroom cap. And that was…fine. But it also sparked something in me. There had to be more to plant-based grilling than this. The Bay Area had already opened my eyes to incredible vegetarian cuisine, but translating that to the smoky, fiery world of the grill felt like a new frontier. It’s not just about replacing meat; it’s about celebrating what vegetables and other plant-based ingredients can *become* when they meet the flame. It’s about unlocking umami, char, and sweetness in ways you just can’t get from a pan. I’ve since learned that with the right techniques and a bit of imagination, you can create entire feasts that are completely meat-free and utterly satisfying. Seriously, even my most carnivorous friends have been converted by some of these dishes.

So in this post, I want to take you beyond the predictable. We’re going to explore some genuinely creative vegetarian grilling recipes and ideas that will make your grill sing a different tune. We’ll talk about the gear that helps, the marinades that make magic, and techniques for all sorts of amazing ingredients you might not have thought to grill before. Whether you’re a seasoned vegetarian, a curious omnivore, or just someone looking to shake up their BBQ routine, I promise there’s something here for you. Think vibrant skewers, smoky tofu, perfectly charred vegetables that taste like candy, and even grilled fruit for dessert. My goal? To get you so fired up about veggie grilling that you’ll wonder why burgers ever hogged the spotlight in the first place. Well, maybe not *entirely*, but you get the idea. Let’s get those coals hot, or the gas grill preheated, and dive in.

Unleashing Flavor: Your Guide to Next-Level Vegetarian Grilling

1. The Grilling Renaissance: Why Veggies Deserve Center Stage

It feels like we’re in a bit of a culinary shift, doesn’t it? For so long, the grill was the undisputed territory of meat. Vegetables were often an afterthought, a token salad on the side or a few sad, floppy slices of zucchini. But I’ve been noticing a real change, both in restaurants and in home cooking. There’s this growing appreciation for the incredible versatility and flavor potential of plant-based ingredients when they’re kissed by fire. Part of it is the broader trend towards eating more plants, for health, for the environment, whatever your reason. But I think a bigger part is that people are just discovering how downright *delicious* grilled vegetables can be when you treat them with the same care and creativity as you would a prime cut of steak. It’s not about deprivation; it’s about discovery. The intense heat of the grill caramelizes natural sugars, creating these beautiful charred bits that are packed with umami. Smoke infuses everything with an irresistible aroma. And the textures! From tender-crisp asparagus to creamy, smoky eggplant, it’s a playground for the senses. I think it’s also about expanding our definition of what a ‘centerpiece’ dish can be. A stunning platter of artfully grilled vegetables, perhaps with some grilled halloumi or a vibrant romesco sauce, can be just as impressive and satisfying as any traditional main course. It’s a more inclusive way to cook and eat, ensuring everyone at the table has something exciting to look forward to. This isn’t just a trend; I reckon it’s a fundamental re-evaluation of what grilling can be. And honestly, it’s about time. Nashville’s food scene is booming, and even here in the heart of BBQ country, I’m seeing more inventive vegetarian options on menus, which is fantastic.

2. Essential Gear for the Vegetarian Grill Master (Beyond the Basics)

Alright, let’s talk tools. A good grill is obviously step one, whether it’s charcoal or gas. But for truly exceptional vegetarian grilling, a few extra pieces of kit can make a world of difference. A high-quality grill basket is an absolute game-changer. It stops smaller items like cherry tomatoes, diced onions, or chopped mushrooms from falling through the grates. I use mine constantly. You can toss them with a little oil and seasoning and get that beautiful char without the casualty rate. Then there are skewers. Metal ones are reusable and conduct heat, helping to cook things from the inside out, but wooden ones work fine if you remember to soak them. Think beyond just veggie kabobs; try threading halloumi cubes, or even sturdy fruit chunks. A good set of long-handled tongs is crucial for turning and maneuvering, and a reliable instant-read thermometer helps ensure things like thicker veggie steaks or tofu are cooked through properly. Don’t underestimate the power of a good grill brush for cleaning – a clean grill means better flavor and less sticking. One thing I’ve found incredibly useful is a cast iron plancha or griddle that sits on top of the grill grates. It provides a flat, super-hot surface perfect for searing smaller, more delicate items or getting an all-over crust on things like tofu steaks or black bean patties. If you’re getting really serious, or maybe even dreaming of a small pop-up or catering gig, investing in commercial-grade equipment isn’t a bad idea. Companies like Chef’s Deal offer a huge range of durable grills, tools, and even outdoor kitchen components. They even provide free kitchen design services, which is pretty amazing if you’re planning a more extensive setup or a small commercial venture. Their professional installation services and expert consultation can be invaluable too, ensuring you get the right gear for your specific needs. For most home cooks, though, a few well-chosen accessories will elevate your veggie grilling game significantly. Oh, and don’t forget good oven mitts or grill gloves! Those things get hot.

3. Marinades & Rubs: The Flavor Powerhouses for Plant-Based Grilling

If there’s one secret weapon in vegetarian grilling, it’s the marinade. Vegetables, tofu, and other plant-based proteins are like sponges, ready to soak up whatever deliciousness you throw at them. Unlike some meats that have a lot of inherent flavor, many veggies benefit massively from a good soak or a flavorful rub before they hit the heat. A well-crafted marinade not only adds layers of taste – think tangy, savory, spicy, herby – but can also help with caramelization and prevent sticking. My basic formula usually involves an acid (like lemon juice, lime juice, or vinegar – balsamic is amazing), an oil (olive, avocado, sesame), something savory (soy sauce, tamari, miso paste, Worcestershire if you’re not strictly vegan), aromatics (garlic, ginger, shallots), and herbs and spices. Don’t be afraid to experiment! A go-to for me is a balsamic-garlic-rosemary marinade for portobellos and bell peppers. For tofu, I love something with soy, ginger, garlic, and a touch of maple syrup for sweetness. You don’t always need a long marinating time either; even 30 minutes can make a big difference, especially for more porous vegetables like mushrooms or eggplant. Sometimes, I wonder if I overdo it with the garlic, but then I remember there’s no such thing. Ha!

Then there are dry rubs. These are fantastic for creating a flavorful crust and adding texture. Think smoked paprika, cumin, chili powder, onion powder, garlic powder, brown sugar for a touch of sweetness, salt, and pepper. A good rub can transform something as simple as corn on the cob or sweet potato wedges. I like to apply rubs to veggies that have been lightly tossed in oil, which helps the spices adhere. One trick is to make a big batch of your favorite rub and keep it in an airtight container; it’s a huge time-saver. Consider the cooking time too – if you have a lot of sugar in your marinade or rub, it can burn over high heat, so you might need to adjust your grilling temperature or position on the grill. It’s all about balance. The goal is to enhance the natural flavors of the vegetables, not completely mask them. A little bit of umami boosting ingredients like nutritional yeast in a rub or mushroom powder can also add a surprising depth. It’s amazing what a difference these simple preparations can make, turning humble vegetables into stars.

4. Grilling Hearty Vegetables: Techniques for Perfect Char and Tenderness

Let’s get down to the nitty-gritty with some classic, hearty vegetables. These are often the gateway drugs to falling in love with vegetarian grilling. Think corn on the cob, bell peppers, zucchini, eggplant, and asparagus. Each requires a slightly different approach to achieve that perfect balance of char, tenderness, and flavor. For corn, I’ve tried every method: shucked and straight on the grates, wrapped in foil, soaked in water with the husks on… My current favorite? Pulling back the husks, removing the silk, then re-covering the corn with the husks and grilling over medium heat. This steams the kernels while still allowing some smoky flavor and char to develop if you peel back the husks for the last few minutes. Bell peppers are fantastic grilled. You can cut them into large, flat pieces for easier handling, or grill them whole until the skin is blackened all over, then steam them in a covered bowl to easily remove the skin. The resulting roasted peppers are sweet, smoky, and incredibly versatile. Zucchini and yellow squash are summer staples. I like to slice them lengthwise into about 1/4-inch thick planks. Too thin, and they turn to mush; too thick, and the outside burns before the inside is tender. A quick brush with olive oil, salt, and pepper is all they need, though they take beautifully to marinades.

Eggplant is another favorite, but it can be tricky. It’s like a sponge for oil, so you don’t want to overdo it. Slicing it into rounds or planks, salting it for about 30 minutes to draw out excess moisture and bitterness, then patting it dry before grilling is a good technique. It helps it get creamy on the inside and nicely charred on the outside. Asparagus is quick and easy. Thicker spears are better for grilling as they won’t fall through the grates as easily. Toss with olive oil, salt, and pepper, and grill over medium-high heat for just a few minutes until tender-crisp and slightly charred. One common mistake is overcrowding the grill. Give your vegetables space! This allows the hot air to circulate and ensures you get good caramelization rather than just steaming them. Using direct and indirect heat zones on your grill is also key. Sear veggies over direct heat to get those lovely grill marks, then move them to indirect heat to finish cooking through without burning. It’s a bit of an art, but once you get the hang of it, you’ll be grilling these staples like a pro. Maybe I should clarify – when I say ‘pro’, I mean ‘really enthusiastic home cook who occasionally burns things less often than before’.

5. Beyond the Usual Suspects: Grilling Unique Veggies (Artichokes, Okra, Sweet Potatoes)

Once you’ve mastered the basics, it’s time to get adventurous! There’s a whole world of vegetables out there that are surprisingly amazing on the grill. Take artichokes, for example. They might seem intimidating, but grilled artichokes are a revelation. You’ll need to prep them first – trim the tough outer leaves and the pointy tops, cut them in half lengthwise, and scoop out the fuzzy choke. Then, I like to steam or boil them until they’re almost tender before they hit the grill. A quick brush with a lemony, garlicky olive oil, and then grill cut-side down until nicely charred. The smoky flavor combined with the tender heart and slightly crispy leaves is just incredible. It’s a bit of work, sure, but so worth it. Another one that surprised me is okra. Now, I know okra can be divisive because of its sometimes slimy texture, but grilling it whole over high heat helps to mitigate that. The pods get a lovely char and a smoky flavor, and the insides become tender without being gooey. Toss them with a little oil and a spicy Cajun-style rub before grilling – fantastic!

And then there are sweet potatoes. Oh man, grilled sweet potatoes are one of my absolute favorites. You can slice them into planks or wedges. Parboiling them for a few minutes before grilling helps them cook through evenly and get a nice creamy interior while the outside gets beautifully caramelized and slightly crispy. A sprinkle of cinnamon or smoked paprika before grilling adds another layer of flavor. Brussels sprouts are another winner – halve them, toss with olive oil, salt, and pepper (maybe a drizzle of balsamic glaze towards the end), and grill them in a grill basket until tender and charred. Even things like sturdy lettuces, like romaine hearts, can be amazing grilled. Just cut them in half lengthwise, brush with oil, and grill cut-side down for a minute or two until you get some char. It adds a smoky depth to salads. The key is experimentation. Don’t be afraid to try grilling something new. The worst that can happen is it doesn’t quite work out, and you learn something for next time. That’s how all the best discoveries are made, right? I’m still trying to perfect grilled avocado – it’s a fine line between creamy-smoky and just… warm mush. But I’ll get there!

6. Halloumi, Paneer, and Tofu: Mastering Non-Meat Proteins on the Grill

When you’re looking for something a bit more substantial to anchor your vegetarian grilling feast, certain cheeses and tofu are your best friends. Halloumi cheese is practically made for the grill. It’s a firm, salty Cypriot cheese that holds its shape beautifully under heat and develops these gorgeous grill marks and a slightly crispy exterior. You can slice it into planks, cube it for skewers, or even grill a whole block. It doesn’t need much – maybe a squeeze of lemon juice after grilling. It’s fantastic in salads, sandwiches, or just on its own. Just be sure not to overcook it, or it can become a bit rubbery. Paneer, a fresh Indian cheese, is another excellent grilling candidate. Like halloumi, it doesn’t melt easily, making it perfect for direct heat. It has a milder flavor than halloumi, so it really benefits from a good marinade. Think tandoori spices, a yogurt-based marinade, or something with ginger, garlic, and turmeric. Cubed and skewered paneer tikka is a classic for a reason. Make sure your grill grates are clean and well-oiled to prevent sticking, especially with paneer.

Then there’s tofu. Tofu gets a bad rap sometimes, but grilled tofu can be absolutely incredible if you treat it right. The key is to use extra-firm or super-firm tofu and to press it really well to remove excess water. This allows it to absorb marinades better and achieve a crispier exterior. I usually press mine for at least 30 minutes, sometimes longer, using a tofu press or just by wrapping it in paper towels or a clean kitchen towel and placing something heavy on top. Once pressed, cut it into steaks or cubes and marinate it for at least an hour, or even overnight. Something with soy sauce, sesame oil, ginger, garlic, and a touch of sweetener works wonders. When grilling, aim for medium-high heat and try not to move it too much initially to allow good grill marks to form. A well-oiled grill is essential here. You can also get fantastic results using a grill basket for smaller tofu cubes or a plancha for a more even sear. Smoked tofu, which you can buy pre-made or smoke yourself (more on that later!), is also brilliant on the grill, as it already has a deep, savory flavor. These plant-based proteins offer so much versatility and can really round out a vegetarian BBQ, making it hearty and satisfying for everyone.

7. Fruits on Fire: Sweet and Smoky Grilled Desserts and Sides

Don’t let the savory stuff have all the fun – your grill is also an amazing tool for creating incredible desserts and sweet sides using fruit! The heat of the grill caramelizes the natural sugars in fruit, intensifying their sweetness and adding a delightful smoky char. It’s a surprisingly sophisticated way to end a meal or add an unexpected twist to a savory dish. Grilled pineapple is a classic, and for good reason. Sliced into rings or spears, it develops beautiful grill marks and becomes incredibly juicy and sweet. A sprinkle of cinnamon or a brush of rum-butter glaze before grilling takes it to another level. Peaches and nectarines are also fantastic. Halve them, remove the pit, and grill cut-side down until tender and caramelized. They are amazing served with a dollop of vanilla ice cream, mascarpone cheese, or a drizzle of balsamic glaze. Even watermelon can be grilled! Cut it into thick wedges or steaks, grill quickly over high heat to get some char marks. The slight smokiness contrasts beautifully with the cool, juicy sweetness. It’s an unexpected treat that always wows guests.

Bananas, still in their skins or sliced and wrapped in foil with some chocolate and marshmallows (like a deconstructed s’more), are another easy win. Pears, plums, and even figs can benefit from a bit of time on the grates. When grilling fruit, you generally want a clean grill and medium heat. You’re not looking to cook them for a long time, just enough to soften them slightly and get those lovely grill marks and caramelized edges. A light brush of oil can prevent sticking, but often the fruit’s own juices are enough. Think about pairing grilled fruits with cheeses – grilled peaches with burrata or grilled figs with goat cheese are divine combinations. You can also chop up grilled fruit to make a smoky salsa for savory dishes. It’s one of those areas where a little experimentation can lead to some truly memorable flavors. Is this the best approach for all fruits? Probably not for delicate berries, but for sturdier varieties, it’s a game-changer. I’m torn between loving grilled pineapple on its own or as part of a savory skewer with spicy tofu. Decisions, decisions!

8. Smoked Sensations: Adding Depth with Wood Chips and Planks (Vegetarian Edition)

If you really want to elevate your vegetarian grilling, start playing with smoke. Adding wood chips or chunks to your charcoal grill, or using a smoker box on a gas grill, can infuse your vegetables and plant-based proteins with an incredible depth of flavor that you just can’t replicate otherwise. Different woods impart different flavors: hickory and mesquite are strong and bold, while apple, cherry, and alder are milder and sweeter. For vegetables, I often prefer the milder woods, but it’s fun to experiment. You can smoke almost anything you grill. Smoked corn on the cob is amazing. Smoked mushrooms, particularly portobellos or creminis, develop an intensely savory, almost ‘meaty’ flavor. Smoked tofu is a revelation – it becomes firm, chewy, and deeply flavorful, perfect for slicing into sandwiches, crumbling into salads, or just eating as is. Even something like smoked paprika in a rub can give you a hint of that smoky goodness if you’re not set up for actual smoking.

Another fantastic technique is using wood planks, typically cedar, alder, or maple. You soak the plank in water for at least an hour, then place your food directly on it and put the whole thing on the grill. The food steams gently from the moisture in the plank while also picking up the plank’s aromatic smoke. Cedar planked halloumi with a drizzle of maple syrup is incredible. Cedar planked bell peppers and onions become wonderfully sweet and smoky. This method is great for more delicate items that might dry out or fall apart with direct grilling. It’s a gentler way to impart smoke and ensures even cooking. If you’re thinking about getting serious with smoking, you might consider a dedicated smoker. Or, if you’re outfitting a commercial space or a high-end outdoor kitchen, some suppliers like Chef’s Deal offer advanced smoking equipment and can provide expert consultation on integrating these into your setup. They also have things like professional installation services, which is a big plus for more complex gear. But even for home grillers, a simple smoker box or a few well-chosen wood chips can open up a whole new dimension of flavor for your vegetarian creations. It definitely takes a bit more patience than straight grilling, but the results are so worth it.

9. Building the Perfect Vegetarian Grill Platter: Composition and Presentation

Okay, so you’ve grilled an amazing array of colorful vegetables, some delicious halloumi or tofu, maybe even some fruit. Now what? How do you bring it all together into something that’s not just a random assortment of grilled stuff but a cohesive, exciting meal? This is where the art of the vegetarian grill platter comes in. Presentation matters! A little thought into composition can turn a simple meal into a feast for the eyes as well as the palate. Think about variety in color, texture, and flavor. You want a mix of tender, creamy elements (like grilled eggplant or roasted peppers), some with a bit of crunch or char (like asparagus or corn), and something substantial (like grilled tofu, halloumi, or hearty mushroom caps). Arrange your grilled goodies artfully on a large platter or wooden board. I like to group similar items together but also create some visual contrast. Maybe a pile of vibrant grilled bell peppers next to some pale, smoky tofu, with bright green asparagus spears providing a pop of color.

Don’t forget the supporting cast! Fresh elements are crucial to balance the richness and smokiness of the grilled items. Think a handful of fresh herbs like parsley, cilantro, or mint scattered over the top. A bowl of creamy hummus, a vibrant romesco sauce, a tangy chimichurri, or a simple lemon-tahini dressing for drizzling can tie everything together and add another layer of flavor. Some crumbled feta or goat cheese, a sprinkle of toasted nuts or seeds for crunch, or some olives and pickles can also enhance the platter. Consider adding some fresh, crusty bread or warm pita to make it a complete meal. The idea is to create a sense of abundance and variety, inviting people to mix and match. This is also a great way to cater to different preferences and dietary needs. A well-composed platter isn’t just food; it’s an experience. It encourages sharing and conversation. It’s something I love doing when I have friends over; it feels generous and celebratory. And it’s a fantastic way to showcase the sheer diversity and deliciousness of plant-focused grilling.

10. Taking it Pro: Vegetarian Grilling for Events or Small Eateries

What if you’re thinking bigger than your backyard? Maybe you cater events, run a food truck, or own a small café and want to amp up your vegetarian offerings. The principles we’ve discussed scale up surprisingly well, but there are a few extra considerations for a professional setting. Consistency is key. You’ll need reliable recipes and techniques that your staff can replicate. High-volume grilling requires robust equipment that can handle the demand. This is where investing in commercial-grade grills really pays off. They offer more cooking surface, more consistent heat, and are built to withstand heavy use. Companies like Chef’s Deal are notable suppliers in this industry, offering comprehensive kitchen design and equipment solutions. If you’re planning a new setup or upgrading, their free kitchen design services could be a massive help in optimizing workflow for grilling. They also offer professional installation and ongoing expert support, which is vital when you’re relying on your equipment day in and day out. Competitive pricing and financing options can also make these investments more accessible.

Menu planning for a commercial setting needs to be smart. Offer a few standout grilled vegetarian dishes rather than trying to do too much. Think about items that can be partially prepped ahead of time to speed up service. Marinated vegetable skewers, pre-sliced veggies for grilling to order, or large batches of grilled tofu or halloumi that can be quickly reheated or served at room temperature can be great options. Consider offering a signature grilled vegetarian platter, like we discussed, which can be a visually appealing and profitable menu item. Also think about cross-utilization of ingredients to minimize waste and maximize efficiency. The same grilled vegetables could go into a wrap, a salad, a grain bowl, or be served as a side dish. And don’t forget the sauces! A few unique, house-made sauces can really differentiate your offerings. The demand for exciting, flavorful vegetarian and vegan options is only growing, so investing in this area can be a smart business move. It’s not just about catering to vegetarians; it’s about offering appealing choices for everyone looking for something delicious and a little different. It’s a chance to showcase creativity and tap into a significant market. I truly believe that innovative vegetarian grilling can be a major draw for any food business.

Where Do We Grill From Here?

So, we’ve journeyed pretty far beyond the lonely portobello cap, haven’t we? From mastering the char on hearty veggies to experimenting with grilled fruit and smoky tofu, it’s clear that the world of vegetarian grilling is vast, vibrant, and incredibly delicious. I hope some of these ideas have sparked your curiosity and maybe even a little bit of that fire in the belly (pun absolutely intended) to try something new next time you light up the grill. For me, exploring this side of grilling has been a genuinely fun creative outlet. It’s pushed me to think differently about ingredients I thought I knew well, and the results have been, more often than not, pretty darn fantastic. Even Luna seems to approve of the more varied smells wafting from the patio these days, though she still mostly cares about potential dropped morsels. I guess some things never change.

But here’s a thought I keep circling back to: as we get more creative with plant-based grilling, are we just scratching the surface of what’s possible? With new plant-based proteins emerging all the time and a growing global consciousness around food, I can’t help but wonder what the future of grilling looks like. Will the ‘traditional’ BBQ landscape start to look a lot more green, a lot more diverse? I kind of hope so. Not to replace anything, but to expand, to add more flavors and options to the table. What do you think? What’s the most unexpectedly delicious thing you’ve ever grilled, or what are you now inspired to try? Drop a comment below – I’d love to hear your grilling adventures and misadventures!

FAQ

Q: What are the best vegetables for beginner grillers to start with?
A: Great question! For beginners, I’d recommend starting with vegetables that are relatively forgiving and easy to handle. Things like zucchini and yellow squash (cut into thick planks), bell peppers (cut into large pieces), corn on the cob, and asparagus spears (thicker ones are better) are excellent choices. They generally cook quickly and show grill marks nicely, which is always satisfying. Portobello mushrooms are also quite straightforward.

Q: How do I prevent vegetables and tofu from sticking to the grill?
A: Ah, the dreaded stick! There are a few key things: First, make sure your grill grates are clean. Use a good grill brush before each use. Second, ensure the grill is properly preheated – food is less likely to stick to hot grates. Third, oil your food, not just the grates. Toss your veggies or tofu in a little bit of oil before they go on the grill. For particularly delicate items or small pieces, a grill basket or a grill mat can be a lifesaver. And finally, resist the urge to move the food too soon. Let it develop a bit of a sear and it will often release more easily.

Q: Can I use marinades with high sugar content for grilling, or will they just burn?
A: Marinades with high sugar content (like those with a lot of honey, maple syrup, or brown sugar) can indeed burn if you’re not careful, especially over direct high heat. However, that caramelization is also what makes them delicious! The trick is to manage the heat. You might want to sear the food quickly over direct heat to get some color, then move it to a cooler part of the grill (indirect heat) to finish cooking through. Alternatively, you can apply sugary glazes towards the end of the cooking time rather than marinating in them for extended periods. Keep a close eye on things, and don’t be afraid to turn the heat down if needed.

Q: What are some good wood chip pairings for smoked vegetables or tofu?
A: For vegetables and tofu, I generally prefer milder, sweeter woods, as they complement the natural flavors without overpowering them. Applewood is a fantastic all-rounder, offering a subtly sweet, fruity smoke that’s great with almost any vegetable, as well as tofu and halloumi. Alder is another mild option, often used for fish, but it works beautifully with veggies, giving a delicate smoky flavor. Cherrywood provides a slightly richer, sweet smoke and can add a lovely rosy tint to lighter-colored foods. If you want something a bit more assertive, a touch of hickory can be nice with heartier items like portobello mushrooms or eggplant, but use it sparingly as it can be quite strong. It’s always fun to experiment with different types to find your favorites!

@article{creative-vegetarian-grilling-beyond-just-burgers,
    title   = {Creative Vegetarian Grilling Beyond Just Burgers},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/beyond-burgers-creative-vegetarian-grilling-recipes/}
}