Vegetarian BBQ Recipes: Delicious Grilled Veggie Dishes for Everyone

BBQs aren’t just for meat lovers. As Bernard Michael Rochford, a former osteopath and BBQ enthusiast living in Brisbane, I’ve discovered that grilled vegetables can be just as delicious and satisfying. Whether you're a vegetarian or just looking to add more plant-based dishes to your BBQ menu, these recipes will impress everyone at your next gathering. Here are some of my favorite vegetarian BBQ recipes that are sure to delight your guests.

1. Grilled Portobello Mushroom Burgers

Ingredients

• 4 large portobello mushrooms

• 1/4 cup balsamic vinegar

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• Salt and pepper to taste

• 4 hamburger buns

• Optional toppings: lettuce, tomato, red onion, avocado, cheese

Instructions

1. Marinate the Mushrooms: In a bowl, mix balsamic vinegar, olive oil, garlic, salt, and pepper. Place mushrooms in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes.

2. Preheat the Grill: Preheat your grill to medium-high heat.

3. Grill the Mushrooms: Place the mushrooms on the grill, gill side down. Grill for 5-7 minutes on each side until tender.

4. Assemble the Burgers: Toast the hamburger buns on the grill for 1-2 minutes. Assemble the burgers with your choice of toppings and serve immediately.

2. Grilled Vegetable Skewers

Ingredients

• 1 red bell pepper

• 1 yellow bell pepper

• 1 zucchini

• 1 red onion

• 1 cup cherry tomatoes

• 2 tablespoons olive oil

• 2 tablespoons soy sauce

• 1 tablespoon balsamic vinegar

• 1 teaspoon dried oregano

• Salt and pepper to taste

• Skewers (wooden or metal)

Instructions

1. Prepare the Vegetables: Cut the bell peppers, zucchini, and red onion into bite-sized pieces.

2. Make the Marinade: In a bowl, mix olive oil, soy sauce, balsamic vinegar, oregano, salt, and pepper.

3. Marinate the Vegetables: Place the vegetables in the bowl and toss to coat them with the marinade. Let them sit for at least 20 minutes.

4. Preheat the Grill: Preheat your grill to medium-high heat.

5. Assemble the Skewers: Thread the marinated vegetables onto the skewers, alternating colors and types.

6. Grill the Skewers: Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.

3. Grilled Halloumi and Vegetable Wraps

Ingredients

• 1 block halloumi cheese

• 1 red bell pepper

• 1 zucchini

• 1 red onion

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• 4 large tortillas

• Hummus, for spreading

• Fresh spinach or mixed greens

• Salt and pepper to taste

Instructions

1. Prepare the Ingredients: Slice the halloumi into 1/2-inch thick pieces. Cut the bell pepper, zucchini, and red onion into strips.

2. Season the Vegetables: Toss the vegetables with olive oil, oregano, salt, and pepper.

3. Preheat the Grill: Preheat your grill to medium-high heat.

4. Grill the Halloumi and Vegetables: Place the halloumi and vegetables on the grill. Grill the halloumi for 2-3 minutes on each side until grill marks appear. Grill the vegetables for 5-7 minutes, turning occasionally, until tender.

5. Assemble the Wraps: Spread hummus on each tortilla. Layer with grilled halloumi, vegetables, and fresh spinach or mixed greens. Roll up the wraps and serve immediately.

4. Grilled Corn with Spicy Lime Butter

Ingredients

• 4 ears of corn, husked

• 4 tablespoons unsalted butter, softened

• 1 lime, zested and juiced

• 1 teaspoon chili powder

• 1/2 teaspoon garlic powder

• Salt and pepper to taste

• Fresh cilantro, chopped (optional)

Instructions

1. Preheat the Grill: Preheat your grill to medium-high heat.

2. Grill the Corn: Place the corn directly on the grill grates. Grill for 10-12 minutes, turning occasionally, until charred and tender.

3. Make the Spicy Lime Butter: In a bowl, mix softened butter, lime zest, lime juice, chili powder, garlic powder, salt, and pepper.

4. Serve: Brush the grilled corn with the spicy lime butter. Sprinkle with fresh cilantro if desired and serve immediately.

5. Grilled Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (any color)

• 1 cup cooked quinoa

• 1 can black beans, drained and rinsed

• 1 cup corn kernels (fresh or frozen)

• 1 cup shredded cheddar cheese

• 1/2 cup salsa

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• Fresh cilantro, chopped (optional)

Instructions

1. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes.

2. Make the Filling: In a bowl, combine cooked quinoa, black beans, corn, cheddar cheese, salsa, cumin, smoked paprika, salt, and pepper.

3. Stuff the Peppers: Fill each bell pepper with the quinoa mixture.

4. Preheat the Grill: Preheat your grill to medium heat.

5. Grill the Peppers: Place the stuffed peppers on the grill and cook for 15-20 minutes until the peppers are tender and the filling is heated through.

6. Serve: Garnish with fresh cilantro if desired and serve immediately.

6. Grilled Asparagus with Lemon and Parmesan

Ingredients

• 1 bunch asparagus, trimmed

• 2 tablespoons olive oil

• Juice of 1 lemon

• 1/4 cup grated Parmesan cheese

• Salt and pepper to taste

Instructions

1. Prepare the Asparagus: Toss the asparagus with olive oil, lemon juice, salt, and pepper.

2. Preheat the Grill: Preheat your grill to medium-high heat.

3. Grill the Asparagus: Place the asparagus on the grill and cook for 5-7 minutes, turning occasionally, until tender and slightly charred.

4. Serve: Transfer the asparagus to a serving platter and sprinkle with grated Parmesan cheese. Serve immediately.

7. Grilled Eggplant with Tahini Sauce

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds

• 3 tablespoons olive oil

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• 1/4 cup tahini

• 2 tablespoons lemon juice

• 1 garlic clove, minced

• Water, as needed

Instructions

1. Prepare the Eggplant: Brush the eggplant slices with olive oil and season with smoked paprika, salt, and pepper.

2. Preheat the Grill: Preheat your grill to medium-high heat.

3. Grill the Eggplant: Place the eggplant slices on the grill and cook for 4-5 minutes per side until tender and grill marks appear.

4. Make the Tahini Sauce: In a bowl, whisk together tahini, lemon juice, garlic, and enough water to reach a drizzling consistency.

5. Serve: Drizzle the grilled eggplant with tahini sauce and serve immediately.

Conclusion

Vegetarian BBQ dishes can be just as flavorful and satisfying as their meaty counterparts. These recipes offer a variety of delicious options that will please everyone at your BBQ. As Bernard Michael Rochford, I hope these recipes inspire you to explore the wonderful world of vegetarian grilling. Happy BBQing!