Vegetarians are welcome during this summer’s Restaurant Week Boston (otherwise known as Dine Out Boston). A slew of participating restaurants have veggie-heavy dishes available to make dining with dietary restrictions that much easier (and delicious). With options like golden tomato gazpacho with grilled corn salsa at ArtBar and the roasted native vegetable chili with farro and quinoa at Henrietta’s Table, herbivores have an array of non-meat plates from which to choose. Plus, Scampo will serve up a corn risotto with black truffle vinaigrette and toasted coconut flakes, while Bostonia Public House has roasted & caramelized cauliflower with slivered Calabrian chili, shaved parmesan, toasted pine nuts and basil pesto.

For non-gluten eaters, there’s also a smattering of meals to be had. This year Estragon is offering five different gluten-free entrees for restaurant week, ranging from their calamari to their Catalan garlic tomato-bread, even their salmon belly empanada is gluten-free. Clink is also serving a handmade beet pasta with garden nage, wilted chard and hubbardston goat cheese. And to top it off, gluten-free pasta can be subbed in for any dish at La Morra.

Find the vegetarian and gluten-free plates on the Restaurant Week Boston site by looking for the little green pepper icon and the gluten free symbol, then plan your outings accordingly.