I come from a grilling family. For real. You will find any member of my family on a grill during the summer, fall, spring, and winter... But especially the summer. Being a vegetarian does put me in a unique place for grilling; the usual burgers, pork chops, and brats just won't cut it. That is the sole reason I have gone on a meat-free grilling search.

It may have started for completely selfish grilling reasons, but this search has led me to some fantastic recipes that I cannot help but share! Here are some of my new must-try veggie only recipes... The burgers and desserts will be coming later this weekl!

Veggies

Grilled Brussels Sprouts

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I absolutely love Brussels sprouts. In fact, this sweet chili recipe is still made almost weekly in our house. Since the hubs may form a revolt at some point, having a new Brussels sprouts recipe up my sleeve is not a bad idea. This one uses lemon zest, salt, and pepper as the main ingredients. There are some other spices mixed in, but it looks incredible easy and delicious!

Grilled Cabbage Wedges

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These look incredible! Cabbages are high in fiber, have cholesterol lowing qualities, and help with healthy digestion. Add that to how beautiful they look on a plate and you've got a winning combo! These cabbages are simply cut into wedges prepped for the grill, and grilled. Add the slightly spicy, fresh cilantro lime dressing for a wonderfully refreshing summer dish.

Cilantro-Lime Veggie Kabobs

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Grilling is not grilling without a kabob. Usually, we keep ours simple with some sea salt and olive oil. But, I am willing to mix it up a bit for this yummy looking sweet and tangy marinade! These kabobs are beautiful alone, or can be placed atop the barley and kale salad shown here as well.

Brussels sprouts are in season and have been on our table for almost every dinner. I have been testing a few different recipes for these little green balls of goodness, and my favorite is this sweet and spicy concoction. The original recipe is from Food Network Magazine.

Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 2-3

1 pound Brussels sprouts
1/4 cup olive oil
1 teaspoon red chili flakes
1 tablespoon honey
salt and pepper to taste

Set oven to 450 degrees.Chop ends of sprouts and remove all outer leaves. Place in bowl and mix olive oil, honey, chili flakes, and a pinch of salt and pepper. Place on pan with cut side down and bake for 10 minutes. When finished baking, either leave crisp outer shell on or remove if desired. If you would prefer them be either sweeter or spicier, place in a bowl and mix in more honey or chili once cooked. Divide, serve, and enjoy.

Nutrition

Brussels sprouts are a great source of vitamin A, C, and K and have two grams protein for every serving. They have about 6 grams of carbohydrates, 2 grams being dietary fiber. Brussels sprouts have relatively no fat.