5 Vegetarian Barbecue Recipes

A vegetarian barbecue is possible and delicious! 🌱🔥

Think barbecue necessarily means meat? Think again! With a little imagination, a few spices, and good produce, you can delight everyone, carnivores included. Here are 5 vegetarian recipes to try this weekend—simple, delicious, and perfect for extending the party spirit on the patio! For more ideas, also check out our guide to veggie marinades.

1. Marinated vegetable skewers 🥒🍅

Roughly dice the zucchini, peppers, onions, and mushrooms. Marinate for 30 minutes in a mixture of olive oil, cumin, paprika, and crushed garlic. Thread onto skewers and grill for 8–10 minutes, turning frequently. Serve with a squeeze of lemon and some fresh parsley. For a change, add marinated firm tofu—the perfect protein!

2. Portobello Burgers with Grilled Cheese 🍔🧀

Choose large portobello mushrooms, remove the stems, and brush the caps with oil and soy sauce. Grill them for 5 minutes, cap-side down, then flip them over and add a slice of halloumi or goat cheese. In just a few minutes, you'll have a melt-in-your-mouth burger! Slip it into a wholemeal bun with salad and pickles. Find our artisan breads in the Neary collection.

3. Corn on the cob with avocado & coriander 🌽🥑

Grill your corn for 12 minutes, turning regularly. Blend avocado, lime juice, coriander, salt, and sweet chili pepper. Generously coat the warm corn and sprinkle with sesame seeds. Simple, fresh, and ultra-colorful! For a twist, add a drizzle of homemade cashew cream.

4. Stuffed peppers with feta & fresh herbs 🌶️🧄

Halve the peppers, remove the seeds, and fill them with a mixture of crumbled feta cheese, fresh herbs (mint, basil), olive oil, and pine nuts. Place them on the grill, cut side up, and cook for 15 minutes over low heat. Ideal with a green salad or Lebanese tabbouleh for a light meal.

5. Grilled eggplant & lemon yogurt sauce 🍆🍋

Slice the eggplant into 1 cm rounds, oil them, then grill for 4 minutes on each side. Prepare a sauce: Greek yogurt, lemon juice, garlic, chopped mint. Add a drizzle of chili oil and place on the still-warm eggplant. Serve with a seasonal calendar. to always choose the best.