BBQ Artichoke Heart Tacos + Our Favorite Vegetarian BBQ Ideas for the 4th of July

Summer…y'all, it suddenly seems like we're in the thick of it now. The watermelons, squash, hot peppers, eggplants and tomatoes are all starting to roll in, and everyone's obsessed with cooking out. That always begs the eternal question, "What does a vegetarian eat at a BBQ?" 

As you likely know if you've been here before, we have a few ideas about that. We wanted to give you something brand new for the upcoming 4th of July holiday this Friday, hence the BBQ Artichoke Heart Tacos we just had for lunch today. But we also wanted to recap some of our favorites for you, offer some choices, you know, because this is America, and we love freedom and everything like that. 

All of these recipes are simple to execute and are made from whole foods. The transformation from boring old vegetable to main dish comes when the smoke and fire infuse summer's bounty with flavor. 

So, in closing, we're wondering…what are you planning to grill this weekend? Leave a comment and let's get some ideas going!

This BBQ Portobello Mushroom Sandwich is always a favorite. We got the original recipe from Memphis's own Central BBQ, so you know it's good. 

These BBQ Spaghetti Squash Ribs are fun, and they can easily be transformed into BBQ sandwiches if you'd prefer! 

Our Charred Carrots Dogs have won over many. Some readers even say that this recipe trumps the taste of a real hot dog!

Eggplant is absolutely amazing grilled. We have lots of recipes to prove it like our Grilled Andouille Eggplant Po Boy and our very popular BBQ Eggplant Sliders with Caesar Coleslaw, or our recipe for Italian-Style Eggplant Sausages that was recently featured on Buzzfeed.

BBQ Artichoke Heart Tacos

BBQ Slaw (recipe follows)
2 14-ounce cans of artichoke hearts (whole or half)
1 tablespoon BBQ dry rub (Here's The Chubby Vegetarian version)
1 teaspoon white vinegar
1 tablespoon olive oil
1/2 cup BBQ sauce (Here's The Chubby Vegetarian version)
6 small whole-wheat tortillas

Make BBQ Slaw according to the recipe and set aside in the fridge. Next, preheat your outdoor grill to high (you may also use a cast-iron grill pan for this if you don't have access to a grill.) Drain artichokes and place into a large bowl. Add the dry rub, vinegar, and olive oil. Toss to coat. Grill artichokes for 6 minutes on both sides or until well-marked by the grill grates. Toss with the BBQ sauce. Serve on tortillas with plenty of BBQ slaw. Makes 6 tacos. (Serves 2 to 4 people.)

BBQ Slaw

3 cups shredded purple cabbage (1/2 of a small cabbage)
1 tablespoon spicy mustard
1/4 cup mayo (olive oil or vegan...whatever you like)
1/4 cup BBQ sauce
Kosher salt and cracked black pepper (to taste)

Toss cabbage, mustard, mayonnaise, and BBQ Sauce until well incorporated. Add salt and pepper to taste. (Makes about 2 1/2 cups.)