Introduction to Vegetarian BBQ
Now, we know this may come as a surprise to you, but we like to mix it up a bit here at Dizzy Spit Roasts, and we thought we’d share some of our favourite plant-based BBQ ideas with you. Meat-free alternatives are really catching up in terms of creativity, and they can be just as interesting to the palate as their meat buddies. Our selection below also works alongside meaty mains wonderfully. We are not trying to coerce you over to the vegan side, but there is no harm in learning more about the other options out there.
Whether you’re hosting a vegetarian event or if you want to up your grill flex, these seven vegetarian BBQ ideas will keep all-comers happy. We also think they offer up something a bit out of the norm. To please the serious grill aficionados, we’re skipping the usual fake meat substitutes to focus on whole foods and creative dishes.
1. Whole Rotisserie Pineapple with Spicy-Sweet Glaze
We’re kicking things off with a BBQ spectacle that’s sweet, spicy, juicy, and grown here! Not only that, but it is the boss’s favourite. The rotisserie pineapple. Grilled fruit is often an afterthought, but if you give this whole rotisserie pineapple the attention it deserves, it can really take centre stage. Obviously, we’re going to sing from the rafters about the rotisserie method but trust us, cooking it on a spit caramelises the natural sugars. This gives it a stunning golden-brown colour and that draws out rich, tropical flavour so synonymous with rum, cane sugar, and good times.
- How to Prepare: Peel and core the pineapple and get rid of those annoying sharp bits. Here is a guide. Then, brush it with a mixture of brown sugar, cinnamon, and a pinch of cayenne for that little lick of heat. As the pineapple rotates over the fire, the glaze will thicken and coat it in a deliciously sweet and sticky layer of naughtiness.
- Pro Tip: Add a splash of rum to your glaze for a little tropical flair! A little goes a long way, so don’t get too heavy-handed with it.
- Serving Suggestions: You could drizzle with a balsamic reduction and serve alongside grilled halloumi or vegetables or just a simple yet robust rocket salad. Or, if you want to go down the dessert route, slice it up and serve it with a scoop of coconut ice cream.
2. Grilled Cauliflower Steaks with Chimichurri Sauce
If you haven’t come across cauliflower as a substitute for either meat mains or as a grain substitute, where have you been? If you want a vegetarian BBQ main that feels genuinely substantial, theatrical, and ultimately versatile, cauliflower steaks are the way to go. When sliced into thick slices and grilled thoroughly, cauliflower transforms into a meaty, charred, and flavourful dish that will please even the most ardent carnivore. Don’t fret if you can’t find cauli with a substantial enough stem to make steaks – Big chunky florets are just as good.
- How to Prepare: Slice a head of cauliflower into half-inch “steaks,” brush with olive oil, and season with smoked paprika, garlic powder, and cumin. Grill the steaks over medium heat until they develop a nice char (about 5–6 minutes per side). Move it over to the cooler part of the BBQ while you get everything else organised.
- Pro Tip: Use a weighted press (or a heavy pan or even a tin of beans) to get those perfect grill burns. It also imparts that extra caramelisation to make it stand out from the crowd.
- Serving Suggestions: We love serving this with a zesty homemade chimichurri sauce made with parsley, garlic, olive oil, and red wine vinegar. Or a smoky tahini dressing for a richer, Middle Eastern touch. If you’re planning a mezze buffet, this would easily be the star of the show. It will let your veggie guests know that you have given them some serious consideration.
3. Stuffed Zucchini Boats with Mediterranean Flair
Stuffed vegetables are an absolute classic, and with good reason. These zucchini boats are packed with Mediterranean-inspired ingredients that bring bold flavours colour and tradition to the table. They make a vibrant, hearty main course that is also very versatile. You only have to take a brief look at our previous post about Greek food to know that this is one of our favoured flavour profiles.
- How to Prepare: Slice the zucchinis lengthwise and scoop out the seeds. They can sometimes be a little bit bitter and watery; you just want the flesh. Stuff them with a filling of cooked quinoa, sun-dried tomatoes, kalamata olives, feta cheese, and a woody herb like oregano. Dried or fresh – it matters not. A little lemon zest helps it along nicely, too.
- Pro Tip: Top with a sprinkle of toasted pine nuts for added crunch and grill over indirect heat until the zucchinis are tender and the filling is golden.
- Serving Suggestions: Serve with a scoop of tzatziki or a side of charred pita bread and hummus for a complete Mediterranean feast. These also work nicely alongside the cauli steaks.
4. Grilled Tandoori Paneer Skewers with Yogurt Marinade
Paneer, a soft Indian cheese, is perfect for grilling because it holds its shape under heat and absorbs flavour beautifully. If you can’t get paneer, halloumi is a good substitute. These tandoori-inspired paneer skewers bring big punchy flavours, interesting textures and creamy naughtiness to the BBQ. They are a firm favourite when we’re cooking at home. Word to the wise – keep the chunks quite large and be patient when skewering, they can split otherwise.
- How to Prepare: Cut your paneer into large cubes and marinate in a mixture of yogurt, garam masala, turmeric, cumin, ginger, garlic, and a squeeze of lemon juice. After marinating for at least an hour, thread the paneer onto skewers with chunks of bell pepper and red onion.
- Pro Tip: For extra flavour, use metal skewers. These will heat up and help cook the paneer from the inside as well. If you are using wooden skewers, soak them while you marinate the cheese; this helps to stop them from burning.
- Serving Suggestions: Serve with a cooling cucumber-mint raita or on top of a bed of flavoured rice for a complete meal.
5. Smoky Grilled Eggplant with Miso Glaze
Eggplant on the grill takes on a beautiful, luxurious, smoky flavour. We know that eggplant can be a bit divisive, but in this dish, it really sings. It has such a creamy texture, especially when paired with a rich miso glaze. This dish will convert even the most skeptical of eggplant haters with its umami-packed punch.
- How to Prepare: Slice the eggplant into thick rounds or halve them lengthwise. Brush each piece with olive oil and grill for quite a long time until the skin is charred and the inside is soft. Meanwhile, you want to mix up your miso glaze, using white miso paste, rice vinegar, soy sauce, and a bit of honey or maple syrup. Brown sugar is a good sub, too, but make sure it has dissolved into the wet ingredients.
- Pro Tip: Grill the eggplant over medium heat for longer to allow it to absorb the flavour from the smoke and soften completely without burning. Move it to the outside edges of your BBQ if you have time, and let it continue to cook slowly. You really want it cooked low and slow to get the smokiness.
- Serving Suggestions: Drizzle the miso glaze over the grilled eggplant and garnish with sesame seeds and chopped spring onions or chives. Pair with steamed rice or grilled tofu for a satisfying meal. If it doesn’t get demolished by your guests immediately, it is easy to repurpose the next day in some Asian-inspired tacos.
6. BBQ Jackfruit Pulled “Pork” Sliders
Jackfruit is a bit of a hero ingredient that genuinely deserves all the hype that it gets. The texture is very similar to pulled pork, and you probably would not know the difference unless you were told. When you combine it with a smoky BBQ sauce, you’ll have a crowd-pleasing, finger-licking slider on your hands. Delicious!
- How to Prepare: Use canned young jackfruit, drain and shred it, then toss it with your favourite BBQ sauce (homemade or store-bought). Grill the jackfruit in a tin foil packet or cast-iron skillet on top of your BBQ to let the sauce caramelise and get a nice smoky flavour. It really is that simple.
- Pro Tip: Add a touch of liquid smoke to the sauce for an extra BBQ flavour boost. This is becoming increasingly easy to find but if you can’t get it in your local supermarket or health food store, online shopping is your friend.
- Serving Suggestions: Pile the jackfruit onto toasted slider buns and top with coleslaw, pickles, or a slice of grilled pineapple for an extra hit of sweetness and crunch.
7. Grilled Peaches with Mascarpone and Balsamic Drizzle
For a light yet indulgent dessert (or even a side!), grilled peaches are a sweet BBQ treat. They pair beautifully with creamy mascarpone and tangy balsamic reduction.
- How to Prepare: Cut the peaches in half and remove the pits. Then, brush them lightly with olive oil or melted butter. Grill them face down until they develop char marks and have softened slightly. Whisk the mascarpone with a little honey and vanilla.
- Pro Tip: Use ripe but firm peaches so they hold up well on the grill without turning mushy.
- Serving Suggestions: Serve the grilled peaches warm, topped with a dollop of mascarpone and a drizzle of reduced balsamic vinegar. Garnish with fresh mint for a pop of colour and to give the flavour profile a little freshness.
Conclusion:
With these vibrant, flavourful, and inventive dishes, your vegetarian BBQ will be anything but ordinary. From sweet and spicy rotisserie pineapple to savoury jackfruit sliders and smoky grilled eggplant, these recipes are guaranteed to impress vegetarians and meat-eaters alike. The beauty of vegetarian BBQ is in the variety of textures, flavours, and creative possibilities. So, fire up the grill and get ready to wow your guests with these unforgettable plant-based dishes at your next BBQ!
