Recipes for a Vegetarian Cookout

Happy Friday and long weekend! 

Today I'm sharing a killer recipe list that will serve you well all summer long. It's a compilation of vegetarian cookout recipes from this blog and other blogs around the web. They're recipes that are crowd pleasers, easy to serve for a gathering, created with late spring + summer produce, and/or grillable. 

You'll find a brand new recipe in the "sides" category for this Vegan Potato Salad with Creamy Lemon Dill Dressing that's photographed below, along with many other sides, drinks, mains, and sweets. 

Cookouts with friends + family are basically my favorite thing ever. 

Hope you get the chance to enjoy a little relaxation and good food this weekend.

Cheers!

Ashley

Healthy Vegan Potato Salad Recipe + Vegetarian Cookout Recipes | edibleperspective.com
Vegan Potato Salad Recipe with Creamy Lemon Dill Dressing + Vegetarian Cookout Recipes+ Vegetarian Cookout Recipes + Vegetarian Cookout Reicpes | edibleperspective.com

Recipes for a Vegetarian Cookout

Sip

Strawberry Infused Ginger Kombucha Moscow Mules
Berry Kombucha Sangria 
Frozen Blueberry Margaritas // Cookie + Kate
Cucumber Herb-Infused Water // A Couple Cooks
Watermelon Vodka Limeade // Heather Christo
Jalapeno Ginger Lime Spritzers // Shutterbean

Sides

Vegan Potato Salad with Creamy Lemon Dill Dressing
Beer Soaked Fries
Strawberry Spring Salad with Lemon Roasted Chickpeas
Watermelon Strawberry Basil Skewers 
Roasted Potato Salad with Mustardy Old Bay Dressing + Chive Blossoms // With Food + Love
Summertime Grilled Bread 4 Ways // How Sweet It Is
Simple Grilled Garlic Scapes with Black Pepper + Sea Salt // With Food + Love
Quinoa Broccoli Slaw with Honey Mustard Dressing // Cookie + Kate
Grilled Potatoes + Carrots with Herb + Feta Pesto // A Couple Cooks
Crowd Pleasing Vegan Caesar Salad // Oh She Glows
Grilled Watermelon + Donut Peach Salad with Balsamic Reduction // Brooklyn Supper
Grilled Fennel, Apple, + Queso Fresco Salad // 80 twenty 

Mains

Gluten-free Vegan Grilled Pizza
Rhubarb BBQ Sauce + Grilled Veggie Sandwiches
Summer Veggie Pasta Salad
The Ultimate Grilled Veggie Sandwich
Grilled Romaine Salad
Grilled Halloumi Skewers with Cilantro Tahini Sauce // Naturally Ella
Grilled Vegetable Fajitas // A Couple Cooks
Tempeh, Brown Rice + Millet Veggie Burger // The First Mess
Kale Caesar Pasta Salad // FoodieCrush
Grilled Eggplant Rolls with Cream Cheese + Herbed Millet // Naturally Ella
Grilled Gluten-free Pizza with Peas, Mint, Lemon + Mint // The Bojon Gourmet

Sweet

Apricot Strawberry Grilled Crisp
The Best Gluten-free Vegan Brownies
Chocolate Almond Meal Cake with Chocolate Whipped Coconut Cream
Chocolate Chip Zucchini Cake with Cream Cheese Frosting
Mini Strawberry Shortcakes with Whipped Cream
Maple Sea Salt Doughnuts
Watermelon Lime Slushy Sorbet
No-Bake Berry Crisp
Vegan Strawberry Coconut Chocolate Chip Ice Cream // Snixy Kitchen
Strawberry Mango Mint Julep Fruit Salad with Whipped Marshmallow // How Sweet It Is
Dairy-Free Creamsicles // The Faux Martha
Pistachio Olive Oil Cake // Naturally Ella
Pistachio Pavlova with Strawberry + Rhubarb Cream // Sprouted Kitchen
Lemon Curd with Fresh Berries, Mint, + Cream // Not Without Salt
Chocolate Dipped Caramel S'mores // Flourishing Foodie
Mini Ricotta + Parmesan Cheesecakes // My Name is Yeh

p.s. feel free to leave your favorite vegetarian cookout recipes in the comments below!
 

strawberry infused ginger kombucha moscow mules

strawberry infused ginger kombucha moscow mules

the best gluten-free + Vegan brownies

the best gluten-free + Vegan brownies

chocolate chip zucchini cake with cream cheese frosting

chocolate chip zucchini cake with cream cheese frosting

the ultimate veggie sandwich

the ultimate veggie sandwich

Flat Omelet with Yogurt, Hot Sauce, and Herbs

Brunch. Yogurt. Cookbooks. A few of my favorite things.

This weekend I whipped up a sweet + savory brunch spread for two. It started with the flat omelet you see below that was topped with yogurt, hot sauce, and herbs. The combination of toppings hit my taste buds in all the right places. I never would have thought to drizzle yogurt over eggs but the tangy flavor it added was superb.  Why don't I always top eggs with fresh herbs? Goodness. So fab. 

Flat Omelet with Yogurt and Herbs | edibleperspective.com

This recipe is straight from my friend Cheryl's new cookbook, Yogurt Culture. It's a thing of beauty, I tell ya. If you're not familiar with Cheryl or her blog it's a major place of inspiration for me. Her writing is flawless and captivating, her photography is striking, and it's clear she knows what she's doing in the kitchen. 

It's not hard to guess this book is all about yogurt. Cheryl brings new life to this common, household ingredient and explores its use in different cultures around the globe. The recipes have a worldly feel to them, with a fabulous mix of sweet, savory, snack-sized, entrees, breakfasts, desserts, and more. I was blown away by the lineup of incredibly flavorful and fresh recipes, the breathtaking photos (by Ellen Silverman), and of course, Cheryl's writing. 

Yogurt Culture cookbook by Cheryl Sternman Rule | edibleperspective.com

She offers a few different homemade yogurt recipes in the book, along common troubleshooting to help you along the way. From there, all of the recipes incorporate yogurt in some way. Cheryl uses many different types of yogurt from plain whole milk, to Greek, to labneh. While the entire book isn't vegetarian, it offers a wide variety of vegetarian options and has inspired me to recreate a few dishes of the dishes with a veggie spin. This cookbook really pushes you to get creative with in the kitchen with yogurt instead of simply adding it to a smoothie or eating it from a single-serving cup.

To go along with our flat omelet I also made Cheryl's Burnt Sugar-Apricot Halves and Ginger Vanilla Lassi.

Fresh Apricots for Brunch | edibleperspective.com

Both recipes were completely new to me and the perfect compliment to the savory flat omelet. A lassi is simply yogurt that has been blended with water and spices. It's foamy on top and much thinner than a smoothie. This had a gingery kick that I loved!

I have to admit this was the first time I've eaten an apricot that wasn't of the dried variety (oops. wait. I tried them last year! Total brain lapse.). I obviously loved them. The burnt ginger sugar coating was outstanding, especially when topped on whole-milk Greek yogurt. This took your standard bowl of fruit and yogurt to an entirely new level.

Broiled Apricots with Greek Yogurt | edibleperspective.com

Cheryl's cookbook is going to be filled with smudge marks, drips, and stains very soon. It's a cookbook that will offer constant inspiration in the kitchen. I know this because it already has.

Congrats, Cheryl! You rule.

Flat Omelet with Yogurt, Hot Sauce, and Herbs from Yogurt Culture by Cheryl Sternman Rule | edibleperspective.com

Print this!

reprinted with permission from Houghton Mifflin Harcourt, recipe from Yogurt Culture by, Cheryl Sternman Rule

Flat Omelet with Yogurt, Hot Sauce, and Herbs

serves: 2 to 4 // gluten-free

  • 1/4 cup plain low-fat or whole-milk yogurt
  • 1 to 2 tablespoons milk or water
  • 6 large eggs
  • kosher salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • hot sauce
  • tender minced fresh herbs, such as parsley, chives, dill, tarragon, or chervil

Prep: In a medium bowl, whisk the yogurt with 1 tablespoon milk or water. Lift the whisk; it should drip easily. If it clings, whisk in a second tablespoon of liquid. Set aside at room temperature for 10 minutes to lose its chill.

Make the omelet: Whisk the eggs with a generous pinch each of salt and pepper. Heat the butter in a medium nonstick skillet (9- to 10-inch) over medium-high heat until foamy and then brush it over the surface and up the sides of the skillet with a silicone pastry brush. Add the eggs. With your nondominant hand, shake the skillet back and forth. With your dominant hand, sweep the sides of the skillet with a silicone spatula, allowing the liquid eggs to flow underneath and set up. Continue shaking and sweeping until the bottom is set, 3 to 5 minutes. Protecting your hands, place  a large plate over the skillet and invert the omelet. Slide it back into the skillet cooked side up. Cook until the bottom is set, 30 seconds to 1 minute longer.

Serve: Drizzle the omelet with yogurt, waving the whisk back and forth over the eggs to make stripes. Shake over some hot sauce, sprinkle with herbs, and serve straight from the skillet.


Ashley's notes: I don't own a non-stick skillet, so instead of trying to invert the omelet from a cast iron pan, I simply finished the omelet under the broiler. Pre-heat your oven to broil with a rack about 5-inches from the heating element. Cook according to Cheryl's directions. When the bottom is set and the top is still a bit fluid, place under the broiler for just a minute or two, until just barely set. Serve as described. 

Flat Omelet with Yogurt + Herbs eaten straight from skillet! | edibleperpsective.com

Monday's are never easy, but dreaming about brunch makes them just a tad bit easier. Have a good one!

Ashley