The 4th of July is around the corner- time to break out the grill and fireworks! But what to grill if you (or a guest) are vegetarian or vegan!? We've got you covered - try our 4th of July menu! 

We’ve compiled some of our favorite recipes - pick and choose a recipe or two or use them all for a tasty, vegetarian, four-course meal. Either way, you’ll have great meals for your plant eating peeps! 

First Course- Appetizer 

A fun spin on the ubiquitous vegetable tray!

Grilled Vegetable Platter

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 of 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

DIRECTIONS

1. 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.
2. 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.
3. Place vegetables on a large serving plate. Drizzle with remaining marinade. Yield: 6 servings.

Note: If you don’t  have a grilling grid, use a recyclable foil pan. Poke holes in the bottom of the pan with a fork to allow liquid to drain.

Second Course- Salad

This salad is so delicious, even carnivores will enjoy!  To veganize, just leave out the feta or use a non-dairy alternative such as Daiya or Treeline. 

Grilled Summer Salad with Corn, Peppers and Chili-Lime Dressing

INGREDIENTS

SALAD

• 4 - 6 cups arugula
• 1 large red bell pepper, seeded, sliced into 1-inch wide strips 
• 1 small red onion, halved and sliced into ½-inch wide wedges 
• 1 large ear of corn, shucked
• 1 can (14 oz) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• ½ cup cilantro, mostly leaves, chopped
• 1 avocado, diced
• ½ cup crumbled feta (optional)
• 1 big handful crispy tortilla strips or crumbled tortilla chips
• 1 teaspoon olive oil

CHILE-LIME DRESSING

• ¼ cup olive oil
• ¼ cup fresh lime juice
• 1 small jalapeño, seeded, membranes removed and chopped
• 1 teaspoon honey or agave nectar
• ½ to ¾ teaspoon ancho chili powder or regular chili powder (to taste)
• ¼ teaspoon sea salt

DIRECTIONS

1. First, preheat your grill (if you’re using an electric grill, heat to 400 degrees Fahrenheit). 
2. Toss the prepared bell pepper, corn and onion with enough olive oil to lightly coat all surfaces (I used about 1 teaspoon). Sprinkle with salt and pepper. 
3. Grill vegetables, turning occasionally, until they have grill marks and the peppers and onions have softened a bit. You might find that the corn takes longer than the pepper and onions. Transfer the cooked vegetables to a cutting board to cool.
4. While the vegetables are on the grill, whisk together all of the dressing ingredients until emulsified. Taste and adjust seasoning (more spice, honey or salt) if desired.
5. Roughly chopped the bell peppers and onions. Slice the kernels from the cob. In a large serving bowl, combine the greens, bell pepper, onion, corn, drained beans, cilantro, avocado, feta (If using). 
6. Drizzle on enough dressing to lightly coat the greens when tossed (you’ll probably end up with extra). 
7. Toss, add salt and pepper to taste, and serve (if you’re adding tortilla strips or chips, add them as garnishes just before serving).

Third Course- Entree

Avocado makes everything better! 

Mediterranean Grilled Avocado Stuffed With Chickpeas and Tahini

INGREDIENTS

• 1 can chickpeas drained and rinsed, 13oz
• Olive or grapeseed oil 
• 1/2 tsp smoked paprika
• Salt + pepper
• 2 Large avocados
• 1/2 cup cucumber, diced (about half a large cucumber)
• 1/2 cup cherry tomatoes cut into quarters
• 1 1/2 tbsp fresh lemon juice + additional for servings about 1 large lemon
• 2 tsps tahini
• Cilantro for garnish

DIRECTIONS

1. Preheat your grill to medium/high heat. The temperature gauge should read about 400 degrees once heated.
2. Place the rinsed chickpeas onto a paper towel and dry well. Transfer to a small bowl, peeling off any of the papery skins that come loose. Coat the chickpeas generously with oil and toss with smoked paprika and a a few generous twists of salt and pepper.
3. Place the chickpeas into the bottom of the grill basket into an even, flat layer. Place onto the grill and cook for 10 minutes. Then, lightly coat chickpeas again with oil and stir. Cook for another 10-12 minutes until lightly charred and crispy. Remove from heat and let cool.
4. Cut the avocados in half, removing the pit. Scoop out the center of the avocado so you have a large, deep hole. Coat the avocados with oil and sprinkle with salt and pepper. Place, flesh-side down, onto the grill and cool until nice grill-marks form, about 5 minutes.
5. While the avocados cook, mix the cucumber, tomatoes and lemon juice in a small bowl. Season with a pinch of salt and pepper.
6. Divide the cucumber mixture between each avocado half, making sure to really stuff it into the center. Top each half with 1 Tbsp of chickpeas and drizzle with 1/2 tsp Tahini.
7. Garnish with cilantro and DEVOUR.

Fourth Course- Dessert

An amazingly easy American classic!

Apples by the Fire

INGREDIENTS

• 1 Granny Smith apple, cored
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon

DIRECTIONS

1. Fill the core of the apple with the brown sugar and cinnamon. 
2. Wrap the apple in a large piece of heavy foil, twisting the extra foil into a tail for a handle. 
3. Place the apple in the coals of a campfire or barbeque and let cook 5 to 10 minutes, until softened. 
4. Remove and unwrap, being careful of the hot sugar.

Any guest would be lucky to attend a 4th of July soiree with this menu! Your guests will be stuffed and better yet, this is healthy as well!