Vegetarian and Vegan BBQ Ideas

It’s BBQ season and we’re firm believers that BBQs are for everyone! However, sometimes, if you’re not a vegetarian or vegan, you can get a little stuck about what to cook so that all your guests can enjoy some tasty grilled treats.

Here’s four seasonal recipes to inspire you.

Before You Start

It goes with-out saying that you should always thoroughly clean your outdoor grill before cooking up a storm and grill vegan dishes before vegetarian and vegetarian before any meat.

(V) = Vegetarian (VG) = Vegan


Serves 4. This BBQ classic not only tastes great but any leftovers can be served on grilled focaccia, toast or even added to a risotto.


4 sweetcorn cobs
100g butter softened
1tsp chilli flakes
a squeeze of lemon juice


Grill the corn on the barbecue until tender.
Meanwhile mix together the remaining ingredients until combined.
When the corn is cooked add a good knob of the butter and serve.


Serves 4. A bright and refreshing change from the ubiquitous aubergines and peppers. Experiment by adding different vegetables from the grill to change up this dish – wedges of red onion and chunks of baby gem lettuce are great!


250g tenderstem broccoli, trimmed
4 courgettes sliced on the diagonal
12 large spring onions
1 romanesco cauliflower cut into florets
a little oil
200g Greek yoghurt
3tbsp harissa
a squeeze of lemon juice
4tbsp dukkah (a mix of toasted coriander seeds, sesame seeds and hazelnuts)


Toss all the vegetables in a little oil and then season well.
Grill on the barbecue until charred and then put into a serving bowl.
Mix together the yoghurt, harissa and lemon juice to serve as a dip.
Sprinkle the dukkah over the vegetables and serve.


Makes 4-6 flatbreads. Great served with a dip or crunchy salad.


175g self-raising flour
175g natural yoghurt
3tsp onion seeds (nigella or kalonji)
2tsp sea salt
2tbsp olive oil


Mix all the ingredients together until combined
Form into 4 – 6 small, equal sized balls
Roll out flat
Cook directly on your grill for a few minutes (until browned) on each side.
Serve warm and fresh.


Serves 4. Sweet potatoes are perfect cooked in the coals of a barbeque or in a cooling pizza oven. Of course, you can bake them in the oven for around 40 minutes.


4 large sweet potatoes
a little oil and sea salt
400g can cannellini beans
6 tomatoes
4tbsp flat-leaf parsley chopped
juice of 1 lemon
3tbsp olive oil


Prick the potatoes with a fork.
Rub in the oil and sprinkle over sea salt.
Wrap in foil and bake on the edge of the grill for 1hr or until tender.
Meanwhile drain and rinse the beans.
Halve the tomatoes and scoop out the seeds, then chop into small pieces.
Put the beans in a bowl and add the chopped tomato, parsley, lemon and oil.
Season and serve with the potatoes.

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