Char-grilled vegetable platter
Recipe by:
Maggie Pannell
These colourful grilled vegetables, topped with a fresh tomato and basil salsa and creamy Camembert cheese, make a wonderful vegetarian main course. The vegetables could also be cooked, all at the same time, on a barbecue. Enjoy with toasted ciabatta slices and a green salad.
Smoky Barbecued Vegetables
Recipe by:
Tim Bond
While you can get some smoked flavour by adding wet wood chips to the hot coals, you can get much more flavour using an electric smoker. Serve these veggies as a side to your steak, or assemble into a wonderful roasted veggie sandwich.
Easy Barbecued Pizza
Recipe by:
Mathilda Sprey
This pizza is made on an outdoor barbecue. The results are great and plenty of variations would work. The trick is to barbecue one side of the pizza base first, then add the toppings.
Vegetarian BBQ Triumph
The word Barbeque makes most vegetarians cringe - and quite rightly - an unadulterated meat feast is not where they feel comfortable. Win the heart of a vegetarian by making a little effort to wow them with this recipe.
Cheesy Grilled Portabello Mushrooms
Recipe by:
Valerie Kasper
A super-delicious vegetarian dish, which is wonderful as a starter or a main course. Grilled portabello mushrooms are topped with mozzarella cheese and tomato sauce.
Polenta squares with blue cheese
Squares of cooked polenta are topped with blue cheese then warmed through on the barbecue. You could easily do this under the grill, too. An easy and delicious vegetarian addition for a summer BBQ party.
Creamy Smoked Carrot Soup
Recipe by:
PappaB.Mc
This is probably the best tasting carrot soup that you'll ever taste. Carrots are cooked in a BBQ smoker, then simmered in a curry-spiced stock, before being blended with cream.
Vegetable burgers
Really healthy vegetable burgers made with kidney beans, vegetables, garlic and ginger. My OH thinks they're great and that they are nicer than the meaty variety.
Asparagus on the Barbecue
Recipe by:
Larry Lampert
The special thing about this recipe is that it's so simple. Fresh asparagus with a little olive oil, salt and pepper is cooked quickly over high heat on the barbecue. This is best made with sweet British asparagus that's in season. Enjoy the natural flavour of your veg!
Barbecued Tequila Portobello Mushrooms
Recipe by:
Miss BeHavin's Haven
Tequila, garlic and lime give portobello mushrooms a delicious Latin American kick. Serve these as a side to barbecued meats, or as part of a vegetarian barbecue.
Homemade Veggie Burgers
Recipe by:
Jen Parmer
Cooked carrots, summer squash and courgette are stirred into oats, cheese and egg with some stock and soy sauce added for colour and taste - a great alternative to beef burgers. Chill for at least 1 hour, then shape into thick burgers and pan fry, grill or barbecue.
Vegetarian Nut Burgers
Recipe by:
Michael
Made with bulgur wheat, cashews and sunflower seeds. For best results, these burgers need to be chilled before you cook them. They can be barbecued, grilled or pan-fried. This recipe makes six generous nut burgers.
Barbecued radicchio and halloumi salad
I had a head of radicchio (also called red chicory) from my farm box (which I don't really love - it's usually rather bitter), and didn't know what to do with it. I decided to barbecue it, thinking that the bitterness might turn to nuttiness, and I was right! I barbecued slices of halloumi alongside, and chopped and tossed it all with some Greek dressing. Was it ever good!
Sizzling Stuffed Peppers
Great for your vegetarian guest, or as a change to potatoes as an accompaniment for your favourite bbq'd meat and fish.
Barbecued Portobello Burgers
Recipe by:
Bob Cody
The meatiest of veggie burgers. Serve on a fresh crusty roll with garlic-infused mayonnaise.
Veggie burgers
Recipe by:
Norma MacMillan
A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack. A crisp side salad is all that is needed with the burgers in their sesame-topped buns.
Red bean and Brazil nut burgers
Recipe by:
Maggie Pannell
These protein-packed veggie burgers are made with a delicious high-fibre combo of Brazil nuts and red kidney beans, plus carrots for moistness. They are served in buns, topped with a juicy fruit chutney.