A vegetarian barbecue suitable for all guests

A vegetarian barbecue suitable for all guests

Many people choose not to eat meat for various reasons, others are on a vegetarian diet to help lose weight, and many people simply love vegetables. That’s why we're going to show you how to host a vegetarian barbecue, an option that can rival a meat-filled barbecue when prepared correctly.

How do I host a vegetarian barbecue?

There are a wide array of vegetables you can use to prepare your vegetarian barbecue dishes. These are some of the most popular:

  • Courgettes. Courgettes are always popular at barbecues. You can cut them in half lengthwise or simply slice before grilling.
  • Leeks. If you decide to add leeks to your vegetarian menu, simply peel the first outer layer and place them directly on the grill.
  • Peppers. Peppers are an eye-catching addition to any barbecue, especially if you use all three colours. You can grill them in halves or cut into chunks.
  • Potatoes. With potatoes, you have two options. One is to wrap them in aluminium foil and place the parcel directly on the grill to cook. You can also cut the potatoes in half lengthwise; make small cuts on the meaty part to ensure they cook thoroughly.
  • Mushrooms. Whether whole or sliced into thick strips, mushrooms are a popular choice when grilled, so don't leave them out!
  • Sweetcorn. You and your guests are sure to love griddled sweetcorn placed directly on the grill.
  • Asparagus. Both regular green asparagus and wild asparagus are delicious cooked on the grill.

Vegetable Skewers

USkewers are classic barbecue dish. Making them couldn't be simpler — and feel free to get as creative as you want! Mushrooms, courgettes, onions, peppers and cherry tomatoes are frequently used. But you can always mix things up and use radishes, Brussels sprouts, broccoli, aubergine, squash...

Try and keep the pieces around the same size to ensure they cook properly, and take care not to let them get burnt on the outside before softening on the inside.

Vegetarian Dressings

Vegetables can be seasoned with just a pinch of sea salt, or prepare a dressing to make them even more flavourful. You can make a simple dressing using oregano, dill, fresh basil, salt, olive oil and balsamic vinegar.

Two hours before beginning the barbecue, wash and chop the vegetables. Toss them in the dressing, cover with cling film and leave them to chill in the fridge. After two hours, simply throw them on the grill as usual.

This dressing is optional; feel free to experiment and substitute ingredients to create a seasoning to suit you tastes.

By now you must be itching to host a vegetarian barbecue. In our online catalogue, you’ll find the best grills and accessories to help you become a true master of fire.