Who says live fire cooking is just for meat? Your Kamado Joe charcoal grill brings bold flavor to the plant-based table too. From smoky, umami-packed Sherry Soy Steakhouse Mushrooms to a rich and aromatic Coconut Curry Bowl made in the Karbon Steel Paella Pan, these vegetarian recipes don't hold back. Dig into a fire-roasted Shakshuka that's equal parts hearty and comforting, or serve up a slice of indulgent Buttermilk Mascarpone Skillet Cornbread that turns every meal into something special. Whether you're all in on meatless Mondays or just looking to mix things up, these four recipes prove your Kamado Joe can do it all.
Why grill vegetables instead of cooking?
Grilling vegetables on your Kamado Joe isn't just different — it's better. Unlike stovetop sautéing or oven roasting, live-fire cooking adds real depth: smoke infuses very bite, high direct heat creates a perfect char, and the natural moisture stays locked in thanks to your Kamado's ceramic heat retention. Standard cooking methods can leave veggies soggy or bland, but over lump charcoal and with the Fish and Vegetable Grate, you get caramelized edges, bold flavor, and that signature grill-kissed finish — no pan or sheet tray required.
Benefits of a Fish and Vegetable Grate
Vegetables deserve just as much attention as the main course — and the Kamado Joe® Fish and Vegetable Grate gives them the firepower they need. Engineered from double-thick 304 stainless steel, this ultra-smooth cooking surface is designed with a laser-cut groove pattern that locks in juices and prevents delicate slices from slipping through the grates. Whether you're charring asparagus, caramelizing onions, or grilling peppers to perfection, the even heat distribution ensures precise cooking, while the non-stick surface keeps everything intact for easy plating. It's not just a grate — it's your go-to tool for turning simple vegetables into bold, fire-roasted flavor.
