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BBQ Dishes Which Make Your Veg The Star Of The Show

Summer is here and whilst the BBQ’s are out, it’s the perfect time to cook up some delicious food! Whilst you may associate BBQ with sausages, burgers and all things meat, there are some pretty fabulous ways you can make vegetables sing with the lovely chargrilled flavour of the BBQ.

Main courses and a few delicious sides– these recipes will make you look at vegetables in a whole new light!


This is brilliant for using up vegetables you probably have lying around the house, and is an incredibly versatile recipe. The ricotta is the perfect melt in your mouth addition to the smokiness of the charred vegetables.

  • 2-3 peppers (mixed colours)
  • 2 courgettes
  • 1 large aubergine
  • 1 red onion
  • 3 beef tomatoes – sliced
  • Olive oil
  • Mixed herbs
  • Chilli flakes (optional)
  • Tub of ricotta
  • 1 lemon

  1. Slice up all your veg into chunks. Cover with olive oil and 3 tsp of mixed herbs. Add the chilli flakes if you like a bit of a kick!
  2. Heat up the BBQ and grill the vegetables in batches, putting to one side once charred and lovely.
  3. Mix the ricotta with the juice of half a fresh lemon, and season with salt and pepper.
  4. Once all the veggies are done, pile onto a plate and serve with generous dollops of the lemony ricotta. Enjoy!


Swap out your meat of preference for these vegetable skewers and you won’t regret it – the tahini dip is the perfect condiment to go alongside. You can also swap out veggies depending on what you have in the house.

  • Red onion (you can use white onion also but the red adds a little tang!)
  • Peppers
  • Courgette
  • Mushrooms (chestnut or button work best)
  • Halloumi (optional)
  • Olive oil
  • Sesame oil
  • Coconut yogurt
  • Tahini
  • 1 lemon
  • Salt and pepper

  1. Chop up your veggies and slice your halloumi into chunks, and thread onto skewers. Drizzle in sesame oil.
  2. Heat up the BBQ and put the skewers on until they look charred.
  3. Whilst they are grilling, mix the coconut yogurt with tahini and the juice of half a lemon. Season with salt and pepper.
  4. Drizzle the skewers with the tahini dip or leave on the side to consume at your leisure. Enjoy!


Decedent and delicious, these are the Mexican style stuffed potato skins you need to try.

  • 4 sweet potatoes
  • 1 tin sweetcorn
  • Grated cheese
  • Avocado
  • 1 lime
  • Handful of baby tomatoes
  • Olive oil
  • Spinach

  1. Wrap each sweet potato in foil and put directly onto a hot BBQ – it’ll take around 35-45 minutes for the sweet potato to be soft in the middle.
  2. Meanwhile make your guacamole by smashing the avocado and mixing with the juice of one lime and a tablespoon of olive oil. Finely chop the baby tomatoes and mix into the guacamole – season with a little black pepper and salt.
  3. When the sweet potatoes are ready – remove from the BBQ. Drizzle with olive oil and add the spinach, then a medium spoonful of guacamole, then sweetcorn. Finish with grated cheese.

Yes you read that right, a cauliflower steak! The tandoori flavours really add the wow to this dish and bring the cauliflower to life. Serve with rice and mango chutney for something really special.

  • 1 whole cauliflower
  • Salt and pepper
  • 150g Natural yogurt
  • 1 clove garlic
  • 1 tsp chilli powder
  • 1 tsp ginger
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garam masala
  • To serve: pomegranate seeds

  1. In a bowel mix together the yogurt and all the spices.
  2. Slice the cauliflower into thick slices (steaks, if you will).
  3. Put the cauliflower steaks in foil and drizzle over the marinade
  4. Put onto the BBQ and let grill for 15-20 minutes.
  5. Sprinkle with pomegranate seeds to serve, and a rice dish alongside.


It wouldn’t be a barbeque without a burger would it? And these black bean burgers are the perfect vegetarian alternative. Serve with burger sauce, lettuce, a slice of tomato and a bun and you won’t even know it’s veggies that are the star of the show.

  • Olive oil
  • 1 tin of black beans
  • 1/2 red onion, finely chopped
  • 1 lemon
  • 1 fresh red chilli
  • 1 green pepper quartered
  • 1 clove garlic
  • 50g plain flour


  1. Chop the green pepper into small pieces. Finely chop the red chilli and the garlic clove. Add to a frying pan and sauté until cooked.
  2. Drain the black beans and put in a bowl. Add half juice lemon, the chilli/garlic/pepper mix and the flour. Mix together and form 4 patties.
  3. Pop in the fridge to chill.
  4. Put straight onto the BBQ and cook 3 mins on each side until crisp.
  5. Serve with a bun, burger sauce, tomato and lettuce.



Whilst BBQ mains are essential, it wouldn’t be a summer spread without some sumptuous sides to go alongside.

A party pleaser for sure – this new potato salad is one for the whole family.

  • Bag of new potatoes
  • Coconut yogurt or mayonnaise
  • 1 garlic clove
  • 1 lemon
  • Cress
  • Spring onions
  • Salt and pepper

  1. Rinse the new potatoes and boil in a pan of salted water for around 15-20 minutes until soft
  2. Meanwhile crush one garlic clove and mix into the mayo/coconut yogurt. Squeeze in juice of half a lemon and season.
  3. Chop up the spring onions and set aside.
  4. Chop the tops of the cress and keep the leafy bit.
  5. When the potatoes are done, mix with the dressing and the cress.
  6. Serve in a bowl and sprinkle the spring onions on the top.


It might sound a bit odd but strawberries work sensationally well in a salad – especially with a bit of balsamic to bring out the sweetness.

  • 1 punnet strawberries
  • 1 bag of rocket
  • 1 small bag of walnuts
  • 1 red onion, sliced
  • Feta
  • Balsamic vinegar

  1. Slice the strawberries in half. Slice the red onion into thin half moon shapes.
  2. Arrange the rocket on a plate, and top with the red onion, then the strawberries.
  3. Crush the walnuts and sprinkle on top.
  4. Chop the feta into squares and sprinkle over the top.
  5. Drizzle with balsamic vinegar to your liking.