Contributed by Info Guru Lindsay Shugerman

The kids are splashing around in the pool, the days are long, and the grill is ready to fire up. It all sounds wonderful until you see all those burgers heading for the fire…and you’re a vegetarian. Or one of your guests follows a strict meat-free diet.

No worries. There are wonderful vegetarian grill recipes and vegan barbeque ideas that will appeal to vegetable lovers and meat eaters alike. Check out my ten favorite choices for meat-free summer time cookouts.

10. Slice up the fruit

I love simple when it comes to summer grilling, and this fits the bill. Halve and pit peaches and nectarines. Peel and halve a couple of plantains. Cut thick slices from a fresh pineapple. Then brush the surfaces with pure pineapple juice. Give each piece a light spray with a natural cooking spray, and put them on a grill vegetable rack or fish tray, cut side down. They’re done when they’re hot throughout and slightly softened to the touch.

Word of warning: When you make this one, be sure to have plenty for everyone at the barbeque, because the sweet smell of grilled fruit will bring the meat lovers, too

9. Magic mushrooms

Okay, so maybe not magic, but really good. Just marinate firm portabello mushroom caps in the fridge in a mixture of olive oil, soy sauce, salt, pepper and your favorite herbs or spices. (Marinate for at least an hour, or even overnight.) Grill, turning once. Serve as is, or as “burgers” with rolls and all the trimmings. Vegetarian and vegan yumminess.

8. Pizza meets grill

This one was a new one to me a couple of years ago, but now it’s one of my standards for the grill. It works on almost any kind of good backyard grill, as long as the heat is fairly even and the surface is large enough.

Make or buy a sturdy wheat or multigrain pizza crust (I haven’t gotten a gluten-free crust to work on a grill yet). Roll or press it out, making sure it doesn’t get too thin. Brush it with olive oil and sprinkle with granulated garlic. Put it on the grill over a medium flame, and cook for about 4-5 minutes. Add your favorite Italian cheese, sauce and pre-cooked topping (you can grill the vegetable toppings along side the pizza crust!) and cook until the cheese is melted and bubbling. Use a large spatula to remove to a platter.

7. Who knew veggies could taste like this?

Too many Americans grew up on vegetables cooked to within an inch of totally mushiness. So it’s no wonder than so many turn their noses up at the idea of veggies on the grill. But just one bite will change their mind. Just make sure you use fresh, firm vegetables and season them with a good mixture of herbs and spices. AllRecipes.com has so many amazing and simple recipes for all kinds of grilled vegetables, so check it out before your next cookout.

6. Stick it on a stick

Who doesn’t love a good kabob? And even better, a kabob on a grill! There are so many ways to make vegetarian combinations, you’ll probably find yourself coming back to this again and again. Some of my favorite combos include marinated extra firm tofu with cherry tomatoes button mushrooms, tiny onions and baby corn, or a Latin twist with serano pepper slices, onions, yellow squash, portabellos and firm cubes of tropical mango (yes, fruit works wonderfully with spicy ingredients!) Use your favorite marinades or rubs to add flavor, or just sprinkle the veggies with salt and paper and let the grill do the rest.

5. And then there were veggie burgers

There is no shame in going for the simple and opting to serve veggie burgers. Look for a firm burger — softer garden burger styles will fall apart on the grill, leaving your guests hungry and your grill a mess.

In general, frozen veggie burgers work better than refrigerated. And homemade vegetarian burgers work even better. Top it as you would a regular burger, or play up the unique flavor and texture with some creative toppings.

4. Sausage sans meat

A walk through any large natural food market will show lots of flavors in vegetarian sausages just perfect for the grill. My favorites are the beer brat (topped with grilled onions and sauerkraut), the “chicken” and apple (yummy with diced Granny Smith apples, dried cranberries and crumbled goat cheese), or the Italian (dressed with grilled peppers and onions). All three come out great on a barbeque grill.

3. This takes the cake

Cake on a grill? Oh yeah! Slices of firm buttery pound cake take to the grill like they were always a part of the cookout menu. I like to slice the cake and freeze the slices. Brush the frozen slices with a light coating of butter or coconut oil, and toss them on the grill. Serve hot and plain, or topped them with some of that grilled fruit I mentioned above.

2. Packets of goodness

Anybody who has been to camp probably remembers hobo camp suppers. While the camp version probably included hot dogs, these simple packets work with vegetarian food, too. Fill your packets with your favorite ingredients like diced potato, chunks of onion, zucchini, tomatoes, squash, peppers or mushrooms. Add salt and pepper, plus seasonings like sage, thyme, basil or oregano. Drizzle with olive oil, seal up and pop them on the grill.

1. One potato, two

One of my go-to choices for delicious, simple vegetarian grill recipes starts with big Idaho potatoes. Scrub them well, then slice them in half long ways. Drizzle both cut surfaces with olive oil, sprinkle with salt, then add a couple of bay leaves, a sprig or two of rosemary or a few fresh sage leaves. Put the two halves back together, and wrap well in foil. Pop them on the grill about 30-40 minutes before the faster cooking items, and give them a turn now and then. They’re done when they’re slightly squeezable.

These potatoes are delicious just as they are, or serve with toppings like grilled onions, grated cheese, grilled veggies or whatever you like best.

Who says barbeque grills are just for meat? With all these delicious vegetarian choices, even the burger lovers might want to give up some room on the grill!