Summertime heat means it’s time to get out of the kitchen and fire up the grill. But it doesn’t have to mean meat. Good seasonings combined with the heat of the grill create some flavorful and satisfying vegetarian dishes that can take center plate all on their own. These scrumptious and easy recipes make a perfect backyard meal, complete with two beverage suggestions. 

Grilled Watermelon Salad 

INGREDIENTS 

• 1/2 (5-pound) seedless watermelon 
• 1/4 cup balsamic vinegar 
• Extra-virgin olive oil 
• Kosher salt 
• 2 cups fresh baby arugula, washed and dried 
• 1 cup goat cheese, crumbled 
• Fresh cracked black pepper 

Slice the watermelon into 1/2-inch-thick slices. 

Pour the vinegar into a small saucepan and simmer over medium-high heat. Reduce to a thick syrup consistency. Set aside. 

Drizzle just enough olive oil over watermelon slices to thinly coat and place on hot grill. Grill each side about 2 minutes until grill marks appear; transfer to a plate and season with salt. 

Put about 1/4 cup of baby arugula on a plate, followed by a grilled slice of watermelon and top with a tablespoon of crumbled cheese and a light drizzle of balsamic syrup. Dust with black pepper. 

Grilled Corn on the Cob with Three Flavored Butters 

INGREDIENTS 

• 8 ears yellow corn 
• Vegetable oil cooking spray 
• 1/2 tsp salt 

CHILI BUTTER INGREDIENTS 

• 1/4 cup butter, softened 
• 1/4 tsp hot sauce 
• 1/4 tsp ground cumin 
• 1/4 tsp sweet paprika 
• 1/4 tsp garlic powder 
• 1/4 tsp onion powder 
• 1/8 tsp chili powder 
• 1/8 tsp salt 

SUN-DRIED TOMATO BUTTER INGREDIENTS 

• 1/4 cup butter, softened 
• 2 oz sun-dried tomatoes (about 6 large), softened in boiling water and chopped 
• 2 Tbsp Italian parsley, finely chopped 
• 2 Tbsp fresh basil, finely chopped 

TRUFFLE BUTTER INGREDIENTS 

• 1/4 cup butter, softened 
• 2 cloves garlic, chopped 
• 2 tsp truffle oil 
• 1/8 tsp salt 
• Pinch of freshly ground black pepper 

FOR THE CORN: 

Heat your grill to high. Do not remove husks, but peel back to expose corn. Coat corn with cooking spray and sprinkle with salt. Smooth husks back into place. Rub each husk with water and place directly on grill. Cook, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored of butter. 

FOR EACH FLAVORED BUTTER: 

Mix butter with respective ingredients. Roll each into a log and wrap in plastic wrap. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving. 

Grilled Veggie Tacos with Chickpeas 

INGREDIENTS

• 1 medium purple eggplant in 1/2-inch slices 
• 2 red bell peppers, sliced & seeds removed 
• 1/2 cauliflower cut in slices 
• 1/2 cup chickpeas 
• 2 Tbsp olive oil 
• 2 Tbsp balsamic vinegar 
• 1/2 tsp garlic powder 
• 1/2 tsp kosher salt 
• 8 white corn tortillas 
• 1/4 cup sour cream 
• Basil leaves 

Coat vegetables in olive oil and balsamic vinegar and sprinkle with garlic powder and salt. Place on a hot grill and cook until tender, turning often. Place chickpeas in foil and place on grill. Heat your tortillas quickly on the edge of the grill. Assemble your tacos and place a dollop of sour cream on top and sprinkle with basil leaves. 

Moroccan Rose Mule 

INGREDIENTS 

• 1.5 oz Smugglers’ Notch Distillery Moroccan Rose & Grapefruit Vodka 
• 4 oz ginger beer 
• Splash of grapefruit juice 
• Combine ingredients in glass, stir, and garnish with a sprig of mint. 

Smugglers’ Gin and Tonic 

INGREDIENTS 

• 1.5 oz Smugglers’ Notch Distillery Hopped Gin 
• 4 oz tonic water 
• Splash of Sumptuous Syrups Lemon Basil syrup 
• Combine ingredients in glass, gently stir, and garnish with a slice of lime.