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oh, i thought this was like a jeopardy question.
i was all ready to answer, 'what is an oxymoron?"
grilling fruit is always nice too-pinepapple, peaches, and pears is what i typically do...then again, it's right next to delicious pig, so do what you will.

I usually make vegan mushroom/nut burgers, if I am grilling burgers for the carnivores, and they are always a big hit and much appreciated by the vegan folk. Otherwise, a vegetable. kabob with a tasty grilling glaze and dipping sauces is always a nice way to go - with or without tofu.

Pizzas are great, too. You can do a cheeseless pizza for the vegans, or let people build their own, and grill them to order. Vegan pasta salad makes for a lovely side dish, as do bean dips/dishes and guacamole - dairy free, of course. Just let your imagination run wild, and have fun with it!

Here is a quick, tasty vegan meal, if you are in a pinch: Hearts of Palm Salad

Enjoy your soiree!

Cheers,

~ Paula

As gastronomeg was suggesting, I think, was that many vegans don't even like their food prepared on a grill that has had long-standing meat use or picks up meat aromas or juices. Since they're friends, do the best you can tonight and then ask them how to deal with this in the future.

You might want to consider hobo packs, food in individual tin foil packs, like from the scout camping days of your youth! Corn can be done in the husk.

I make brochettes with tofu, eggplant, and mushrooms which have been marinated in a soy/ginger/lemon/garlic marinade. So good!

Grill top sweet corn in the husk. Classic.

Grilled ripe tomatoes with seasoned couscous or rice?

Grilled fruit of any kind...

I am partial to griddle or pan fried tofu cakes. Just chop up some firm tofu with seasonings of choice, add julienned carrots or finely chopped cabbage or onion (or all three). Form into patties, fry em up, serve with dipping sauce of light soy, green onions, pinch of sugar (almost said fish sauce there...).

Tempeh and tofu both take to the grill very well, especially tempeh. Simmer tempeh in shoyu/garlic/ginger/water to cover marinade for about 20 minutes, then remove, let cool, and slice on the bias. Grilled tempeh takes to barbecue sauce and chutneys wonderfully.

-If grilling bread, make sure it doesn't contain any egg or dairy products.
Brush slices with olive oil and serve with tomato cruda (bruschetta)
-Pasta, lentil, barley or rice salad, sans meats, mayo and dairy- Stick to vinegar and oil based dressings
-Potato salad with vinegar-oil based dressing
-Slaws (cabbage, carrot, broccoli, etc. with vegan mayo or viniagrette)
-Black bean and corn salsa with corn chips
-Guacamole
-Medterranean style chopped salads
-Bean salads (traditonal 3-bean, cannelini bean with garlic, fresh herbs, red pepper, celery and viniagrette, etc.)
-Grilled eggplant, zucchinis, onion and sweet peppers; dressed with olive oil and balsamic vinegar
-Tabouleh, hummus and grilled pita pockets
-Make the falafel ahead. Then place two or three on little wooden skewers and re-heat on the grill. Serve with pitas and tradtional sides.
-Vegan chili with grilled corn tortillas and fixin's like chopped scallions, jalepeno slices, etc.
-Grilled fruits (Either in foil or grill direct). Drizzle with balsamic vinegar and maple syrup. Sprinkle with fresh chopped mint.
-Tomato and watermelon salad
-Spicy, stewed chickpeas with corn tortilla or pitas
-Season firm tofu slices with soy, ginger, honey, garlic, etc. and grill.
Serve with peanut dipping sauce.
-Some grain and rice salads are good hot or cold. Make hobo packets (wrap an individual portion in foil) and heat on the grill. (This also prevents the food from touching a "meat tainted" grill)
-Par-bake sweet potatoes. Cool. Slice or cut long wedges. Oil and season the slices-wedges and finish cooking on the grill. (Everyone is going to want to eat these. Make lots!)
-Grill vegetables and add to a simple curry.
-Grill corn and serve with herbed oils to brush on after cooking.

-Grill asparagus, dress with olive oil and lemon or balsamic vinegar.
-We like to grill a large variety of vegetables and mushrooms, then arrange them on a huge platter. Dress with vinegrette and fresh herbs.
-Nibbles- olives, nuts, nut spreads, crackers, fresh fruits, fruit salad, crudites, dipping sauces
-Utilize vegan margarine, vegan "sour cream" and vegan mayo to adapt recipes.
-Good wine, cold beer, sangria, margaritas....

Here's a delicious sounding tofu recipe for the grill:
http://www.epicurious.com/recipes/food/views/Broiled-Tofu-with-Miso-em-Tofu-Dengaku-em-353652

This would be fun to make in a wok on the grill:
Wilted Spinach Salad, Asian Style

1 pound spinach, washed and dried
1/2 pound fresh bean sprouts, washed
2 oranges, peeled, halved and sliced

slivered almonds, toasted (optional)

Soy Dressing

2/3 cup oil
1/4 cup lemon juice
1/4 cup soy sauce
1-1/2 to 2 Tbs. sugar
2 T. sesame seeds
1 tsp. peeled and minced ginger
1 clove garlic, minced
1/8 tsp. hot pepper sauce or siracha (or more to taste)

Combine all ingredients and stir well to combine. (May blend, whisk or shake in a jar.)

Heat the soy dressing in a wok or large skillet. Add spinach and toss quickly until just starting to wilt. Transfer to a platter or large shallow bowl. Add sprouts and orange slices, tossing to combine. Sprinkle with almods if desired. Serve immediately.

Grill polenta slices brushed with olive oil. Serve with a variety of toppings- marinara, tapenade, fresh tomato-basil-garlic salsa, carmelized onions, corn and black bean salsa, tomato chutney, mint-cilantro-jalepeno chutney, mashed cannelini bean spread, etc. (place some grated parmesan and crumbled gargonzola along with bowls of the other sides for the non-vegans)

Oh, I almost forgot---
Roasted garlic. Roast it, cool. Press the cloves of roasted garlic into a bowl for toppings, spreading on grilled bread, etc. This is always a big hit with everyone too. Everyone.

Happy grilling.
Let us know what you make.

Your friends will love you if you grill halloumi cheese.

@Pavlov...I'm with you.