How to make vegetables the star of your next BBQ
It might sound like sacrilege deep in grill country, but we assure you: these 3 easy and delicious barbecued veggie recipes will wow even the most meat-minded cookout attendee.
"Vegetarian barbecue..."
"Vegan BBQ recipes..."
These might sound like sacrilege deep in grill country, but we assure you: these 3 easy and delicious barbecued veggie recipes will wow even the most meat-minded cookout attendee.
Â
In the Northern Hemisphere weâve reached the truly sweltering stages of summer. And perhaps counterintuitively, that means itâs time to laze about in the sun, fire up the grill, consume sizzling foods, and invite some pals over for a good old-fashioned barbecue.
For meat-lovers, thatâs cause for burger-fueled celebration. But for vegetarians, vegans, or really anyone looking to prioritize fruits and veggies in their routines, the cookout can be a real bummer. While your peers are noshing on their third or fourth hot dog, youâre relegated to the side dish table, nursing a plate of stale potato chips and shooing gnats away from your wedge of watermelon.
If you fall into that camp, good news: weâre officially declaring this to be the âHot Veg Summer.â And accordingly, weâve rounded up some pointers and three delicious recipes for grilling fruits and veggies thatâll propel produce into star status at your next barbeque, and quite possibly convert some of your more carnivorous pals.
Â
The ABCs of BBQing fruits & veggies
Fun fact: just about any fruit or vegetable can go on the grill. Sure, not everything will keep its form and wind up with those highly coveted grill marks, but if you follow a few basic concepts, you can explore all sorts of on-the-fly vegetarian BBQ, grilled meals.
Slice selectively: Cut firmer produce thinly (1/4â to 3/4â), and into shapes that allow for more contact with the grill. This helps fruits and veggies cook quicker, and maximizes the char from the grill, which helps pull out richer flavors.
Lather on the oil: Donât be shy about coating things in olive oil or other cooking oil before tossing them onto the grill. This helps keep your fruits or veggies from drying out and sticking â plus, it helps seasonings like salt or pepper better adhere. If you feel so inclined, marinade or salad dressing also work, and pack added flavor.
Keep an eye on the grill: There are several schools of thought when it comes to cooking time for fruits and veggies, but all require a bit more attention to the grill than you might be used to. One option is to grill veggies over indirect, moderate heat, turning them regularly, then relocating them to the upper rack or another cooler part of the grill when ready. Another method is to place them right on the hottest part of the grill over medium heat, flipping when charred and tender, which might take anywhere from 4-10 minutes. And if these strategies are already stressing you out, you might want to toss your desired produce into a pouch of aluminum foil with a little oil and salt, and âroastâ them that way
Donât skimp on seasoning: Once off the grill, dress your veggies or fruit in a zesty vinaigrette, a dash of balsamic vinegar, or even a simple olive oil and salt spritz. As a rule of thumb, if something would taste good on a grilled meat, it will also work great on a grilled veggie!
Sources: kitchn, bon appĂ©tit But if improvisation at the grill isnât really your thing, here are a few tried and true recipes for veggie-and-fruit-forward summer grillables, developed by plant-loving members of our team!
Which vegetables are best for grilling?
When it comes to BBQ vegetables, not every grilled dinner is created equally! Although just about every veggie â sans leafy greens, although even that can be done! â are entirely grillable, some of them find themselves more commonly tossed on the BBQ, and for good reason. Here are some of our favs:
zucchini
mushroomÂ
asparagusÂ
bell pepper
eggplant
red onion
These options cover a wide range of colors, textures, shapes, and flavors, plus they skew toward more sturdy and don't require special equipment like grilling baskets, aluminum foil, or skewers. When it comes to ease of grilling, these are hard to top!
Â
How to serve grilled vegetables
Before we get into some specific vegetarian BBQ recipes, here are a few more simple serving suggestions that you can toss together without a set game plan.
Serve your fav simple grilled veggie:
as part of an antipasto platter or on a cheeseboard â cut the veggies into about the same size and shape as whatever else you're serving them with
with authentic Southern Italian-style focaccia â it's very traditional, and very delicious! Think: a very rustic pizza.
with a side of grilled garlic bread for a delightful open-faced sammie
with toasted bread with a smear of avocado or ricotta â it's great to mix something firm and warm with something cool and creamy
like a salsa â dollop it over a simple piece of protein
in a pasta salad â use the veggies' juices and excess dressing or marinade as the pasta salad dressing
as the core of an omelet.
All that said, if you're looking for recipe ideas, read on.
Â
BBQ vegetable recipes
Here are some of our team's favorite grilled vegetarian recipes.
Â
Roasted Peppers Salad
Ingredients:
1 large red pepper
1 large green pepper
1 large yellow pepper
2 cloves of garlic (chopped)
Olive oil
Salt
Vinegar
Directions:
Roast the peppers over the coals (or on the grill). If you roast them on the coals, place them directly on top of them, but without any flames. They are ready when the skin is burned and dark on both sides.
After roasting, place them inside a plastic bag/container and close tight. Leave to cool a bit, until the peppers peel easily, then cut them into strips, removing the stem and seeds.
Season by tossing with chopped garlic, olive oil, vinegar and salt.
Tip: When they are roasted, you can also dip them in cold water, remove the skin, stem and seeds and cut them into strips. Recipe by Sofia Amaral, Registered Dietitian
Â
Coal Roast Spicy Sweet Potatoes
Ingredients:
3-4 sweet potatoes â whatever style you like (orange, yam, purple, etc.)
3.5 oz. Olive oil
1 tsp Dried oregano
1 tsp Smoked paprika
1 tbsp Maple syrup
Dash of salt & pepper
Pinch of chilli flakes
Optional: chopped cilantro, mustard, mayonnaise
Â
Directions:
Fire up the grill, aiming for medium heat.
Leaving the skin on, scrub the potatoes under some water to remove any dirt or debris from the skin.
Cut the potatoes lengthwise, and then slice in half diagonally. Repeat for all potatoes.
Pour the oil into a bowl and add oregano, smoked paprika, maple syrup, a generous helping of salt and pepper, some chilli flakes and mix it all together.
Then toss the potato chunks in the seasoned oil to coat, then wrap them in some tin foil.
When the grill is good and hot just put the all wrapped potatoes directly onto the hottest part or coals.
They should take about twenty minutes to cook, but you can check the largest piece to determine the readiness of the whole batch. You are looking for caramelised sweet potato skin and soft texture!
They're great with chopped cilantro and mustard mayonnaise! Enjoy!
Recipe by: Ezra Brown, R&D
Â
Cajun Portabella Mushrooms
Ingredients:
5-6 portabella mushrooms
Cajun run/spice blend
Sea salt
3.5 oz olive oil
Optional: lime zest
Â
Directions:
Get the grill going, with the goal being a low to medium-low temperature.
In a bowl, combine the olive oil and a generous pour of cajun spice blend.
Lightly salt your mushrooms then brush them with the oil and spice blend, before letting them sit for half an hour so they absorb the oil and spices.
You might want to repeat this step if it seems they arenât well seasoned yet, or if you just want more flavorful mushrooms.
When the BBQ is at the desired cooking stage, get those shrooms on the grill, gills up, to get nice grill marks on them.
Let them color up and cook 75% through â depending on size, anywhere between 2-5 minutes â and then flip for the final minute or so.
If youâd like, sprinkle them with lime zest for an added punch.
Recipe by: Ezra Brown, R&D
Â
Still hungry?
Our team canât take credit for this next batch of plant-based BBQ recipes, but we can confirm they all fit the bill as âextremely tasty, easy to prepare, and totally meat-free.â
BBQ Jackfruit âPulled Porkâ Sandwiches: Versatile jackfruit, with its meaty texture and ability to absorb the flavors of a good BBQ sauce, provides the satisfying center in this fantastic veggie version of a smoked staple, courtesy of Minimalist Baker.
Portobello Mushroom Bruschetta: Okay, so bruschetta isnât typical BBQ fare, but we know that once you try this fantastic recipe, youâll jump at every opportunity to include it on the menu â check it out, from Contentedness Cooking.
 Veggie Skewers: When you think of veggies on the grill, chances are this is what you envision, but for good reason. Simple, delicious, and the perfect accompaniment to whatever else youâre grilling up, youâll definitely want to add this recipe from The Forked Spoon to your arsenal.
Â