Vegetarian and vegan barbecue recipes

I love organizing or going to barbecues in the summer! People often think this is quite strange as I don’t eat meat and barbecues are, let’s face it, meat focused. But there are so many nice vegetarian and even vegan dishes for on the barbecue. I’ve lived in an apartment for 3 years but next month we’ll ket the key to our first house and it has a nice garden so I can’t wait to organize barbecue parties there! I already bought a barbecue online and I can’t wait to try it out.
On this page I’m sharing my favorites veggie barbecue ideas with you and on my vegetarian/vegan barbecue board on Pinterest I’ve shared even more recipes!

Roasted sweet potato
Use a fork to pierce a few small holes in the sweet potato and wrap it in aluminium foil. Roast them for 15 minutes on the barbecue, turn them upside down and roast for 15 more minutes.
Unwrap the sweet potatoes and cut them open lengthwise. You can stuff the sweet potato with ingredients of your choice, for example grilled peaches and bell peppers (also from the barbecue), cucumber and lettuce.

Grilled aubergine rolls
Slice an aubergine (eggplant) lengthwise and rub with olive oil and sea salt. Grill the aubergine slices for a few minutes on each side. Slice a boll of mozzarella cheese and put a piece of mozzarella on the end of each aubergine slice. Put one or two fresh basil leaves on it as well. Roll the aubergine slices (starting at the mozzarella end) and use a toothpick to keep them in place.

Deconstructed guacamole
I like to call this barbecue grilled avocado dish ‘deconstructed guacamole’ as it contains the same ingredients as guacamole, but without mashing the avocado and mixing them together. Just cut an avocado in half (you can leave the skin on) and grill them for a few minutes. Cube a tomato and a red onion and crush a garlic clove. Mix these three ingredients and spoon them into the hole of the avocado.

Vegan Chives Butter
This vegan chives butter is super easy to make. All you need is some margarine, chives and garlic. You can use store-bought margarine for this recipe, but you can also make your own margarine from scratch. 
There are of course all kinds of variations to this vegan butter, you can use parsley instead of chives for example, or add a bit of truffle oil. 

Grilled Halloumi with Garlic Peri-Peri
Halloumi is a cheese that’s quite hard and therefore very suitable for grilling. I actually like it best when it’s grilled. It’s not very high in flavor, so use a nice sauce to give it more flavor. I used Garlic Peri-Peri sauce from Nando‘s, it’s available at Albert Heijn supermarkets in the Netherlands. I sliced a courgette and cut the slices in half, sliced the halloumi, a red bell pepper and cut some cherry tomatoes in half. Make skewers with the vegetables and the cheese. Spread with olive oil and shortly grill on both sizes. Drizzle some Garlic Peri-Peri sauce on top and serve some extra in a small bowl for people that like their grilled halloumi extra spicy. 

Grilled courgette salad
Cut a courgette (zucchini) in slices and spray them with a bit of olive oil and sprinkle with thyme. Put the slices on the barbecue for just a minute or two on each side. Toss with fresh spinach leaves, walnuts, fresh mint and chickpeas, or add them to any other salad of your choice!
Got some courgette leftover? You can make healthy courgette pizza’s!

Grilled Romaine
This is such an easy barbecue dish! All you have to do is cut some baby Romaine lettuces halfway through and grill them for a few minutes. Season them with your favorite herbs or spices (I used chili flakes) and that’s it! I served them with sriracha mayonaise but you can use any dip.

Grilled stone fruit
No need to turn the barbecue off when it’s time for dessert, you can use it to grill your stone fruits like peaches and nectarines for a sweet treat! Just cut a piece of fruit in half and place it on the barbecue (no need for oil or anything). The fruit is sweet enough from itself, but if you want the grilled flavor to come out more you can serve it with a little bit of sugar or, as I did, agave syrup. It tastes great with some whipped ricotta and crushed pecans.