13 Vegetarian BBQ Recipes You Might Not Have Thought Of

Apple, Pecan and Red Cabbage Coleslaw

Coleslaw goes with anything that’s barbecued and this sweet and crunchy version uses sliced apple and pecans. Just shred half a small red cabbage, chop 2 spring onions and grate 1 large carrot and add to a bowl with a tablespoon or two of mayonnaise. Core an apple and cut it into sticks, stirring this in too, followed by a scattering of the pecans.

Bourbon Maple Slow Cooker Baked Beans

BBQ-style beans are a fantastic addition to any barbecue, but the last thing you want to be doing when you have a barbecue going is to be stuck stirring at the hob, as well. These rich-looking Bourbon maple slow cooker baked beans from the blog Averie Cooks are simmered in the slow cooker for 16 hours. They’re also vegetarian and vegan.

Salsa Criolla

We’ve all heard of Chimichurri salsa, but Salsa Criolla is another Argentine salsa eaten with barbecued meat. To make it, chop half a small onion, 1 clove of garlic, 1 de-seeded tomato, 1 tbsp flat leaf parsley and 1 de-seeded sweet red pepper. Stir everything together with a good dash of olive oil a splash of white wine vinegar and a pinch of salt. Salsa Criolla works brilliantly with fish, pork, chicken and beef.

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Clean Eating BBQ Rosemary Sweet Potatoes

It’s pretty handy to to have a side dish you can cook on the barbecue alongside everything else - and these BBQ sweet potatoes from the blog The Gracious Pantry are ideal. They’re flavoured with garlic and rosemary and can be left to cook on the side while you get on with everything else.  

Orzo, Spinach, Pine Nut and Tomato Salad

Orzo - a rice-shaped pasta - makes a perfect side dish as a salad. Just stir together cooked orzo with lightly toasted pine nuts, a handful of shredded baby spinach and a few cherry tomatoes. Finish with a drizzle of extra virgin olive oil and a pinch of salt and pepper.

Grilled Corn on the Cob with Jalapeño Lime Aioli

Another side you can cook on the barbecue, this gorgeous Brazilian grilled corn on the cob recipe comes from the blog From Brazil to You, where it’s served with a jalapeño lime aioli and grated Parmesan cheese. It cooks in about 15 minutes, the grilled corn turning golden and slightly nutty in flavour.

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Griddled Avocado and Sweetcorn Salsa

You might not think of cooking avocado, but barbecuing or griddling it brings out a delicious smoky flavour. Just peel and take the stone out of a ripe avocado and lay in a hot, oil-coated griddle pan for about 3-4 minutes per side. Cool, and then chop roughly, mixing with spring onion, a handful of cooked sweetcorn, fresh coriander leaves and a squeeze of lime. Season with salt just before serving.

Grilled Artichokes

Artichokes aren’t something we’d consider serving very often at a barbecue, but this grilled artichoke recipe from the blog Panning the Globe shows how easy it can be. Here, the artichokes are pre-cooked and just finished off on the barbecue to give them that lovely smoky flavour. Artichokes work well served with all meats, but especially lamb.

Potato, Egg and Pea Salad

A summery salad that combines creaminess with crunch. Shred a Romaine lettuce and arrange on a serving plate. Chop 2 peeled hard boiled eggs, a handful of cooked peas and 4 cooked and cooled new potatoes and mix with a heaped tablespoon of mayonnaise. Add a pinch of salt and serve the salad on top of the lettuce, adding a few green olives over just before serving. Keep well chilled until ready to serve.

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Griddled Courgette with Lemon and Thyme

Smoky courgettes with the fresh fragrance of lemon and thyme - perfect eaten hot, or cold as a salad. You just slice a courgette on the diagonal and griddle or barbecue both sides for 2-3 minutes, until the grill marks appear. Dump them into a bowl and season with salt, lemon juice and extra virgin olive oil.  

Kale Chips with Quick Blue Cheese Mayo

Kale chips are delicious and they’re a surprising hit with kids, too. Just wash a large handful of kale leaves and pat dry with a towel. Lay them out in one layer on a baking tray lined with greaseproof paper and roast in the oven at 200ºC/gas mark 6 for about 10 minutes, until crisp and slightly browned. Mash some of your favourite blue cheese into a serving bowl of good quality mayonnaise and sprinkle the kale chips with salt. Lovely as a burger topping, too.

Potato Fries with Garlic and Parsley

You’ve got to love chips - so why not have a batch of these turning golden in the oven as your barbecued food is ready? Just cut Maris Piper or Rooster potatoes into thin fries and drizzle with olive oil. Sprinkle over a pinch of salt and slide into an oven heated to 200ºC/gas mark 6. Once they’re sizzling and golden, take them out of the oven and sprinkle over a chopped garlic clove and a handful of chopped fresh parsley. Beautiful with meats, vegetarian dishes and especially with seafood.

Indian Fried Rice with Grilled Paneer

A spoonful or two of this aromatic rice would be welcome at any barbecue - you just heat a little oil in a pan, stir in a chopped spring onion and then a tablespoon of your favourite curry paste. Once it’s hot and sizzling, fold in cooked Basmati rice and sliced spinach leaves. Meanwhile, grill cubes of paneer on an oiled griddle pan - or on the barbecue itself - and scatter over the top once browned. The rice is delicious eaten cold, but the paneer is best served while it’s hot.