Barbecue Grill Recipes Veg: Tasty Ideas for Every Meal

Barbecue season doesn’t have to be all about meat! For those embracing a vegetarian lifestyle or simply looking to add more plant-based options to their grill repertoire, vegetarian barbecue grill recipes offer a delicious and wholesome alternative.

Grilling vegetables and plant-based proteins brings out their natural flavors while adding that smoky, charred essence that makes barbecue so irresistible. From marinated portobello mushrooms to grilled corn on the cob and spicy vegetable skewers, these recipes are vibrant, satisfying, and perfect for summer get-togethers or weeknight dinners alike.

In this post, we’ll explore a variety of mouthwatering vegetarian barbecue recipes that are easy to prepare, packed with flavor, and sure to impress both vegetarians and meat lovers. Whether you’re a seasoned griller or a beginner, these recipes will inspire you to fire up the grill and enjoy the freshest flavors of the season.

Why You’ll Love This Recipe

Vegetarian barbecue grill recipes are all about celebrating fresh, seasonal produce with minimal fuss. Grilling enhances the natural sweetness of vegetables and adds a smoky depth that elevates every bite.

These recipes are:

• Healthy and nutritious – packed with vitamins, fiber, and antioxidants
• Versatile – perfect for family meals, picnics, or parties
• Easy to customize – swap veggies or seasonings to suit your taste
• Quick to prepare – minimal prep time with maximum flavor
• Deliciously satisfying – even meat-eaters will be asking for seconds!

Ingredients

• 2 large portobello mushroom caps, stems removed
• 1 red bell pepper, cut into large chunks
• 1 yellow bell pepper, cut into large chunks
• 1 medium zucchini, sliced into thick rounds
• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 red onion, cut into thick rings
• 1 cup cherry tomatoes, on the vine if possible
• 1 cup corn kernels (fresh or frozen)
• 3 tablespoons olive oil
• 2 tablespoons soy sauce or tamari for gluten-free option
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh lemon juice, from 1 lemon
• Fresh parsley or cilantro, chopped for garnish

Equipment

• Barbecue grill (charcoal or gas)
• Grill basket or skewers
• Basting brush for marinades
• Mixing bowls
• Tongs for turning vegetables
• Sharp knife and cutting board
• Measuring spoons
• Aluminum foil (optional, for wrapping delicate veggies)

Instructions

1. Prepare the marinade: In a mixing bowl, whisk together the olive oil, soy sauce, smoked paprika, garlic powder, dried oregano, salt, and pepper. Add the fresh lemon juice and stir well.
2. Marinate the vegetables: Place the portobello mushrooms, bell peppers, zucchini, eggplant, onion rings, cherry tomatoes, and corn kernels in a large bowl or resealable bag. Pour the marinade over the veggies and toss gently to coat evenly. Let them marinate for 20-30 minutes at room temperature.
3. Preheat the grill: Light your barbecue grill and set it to medium-high heat. If using a charcoal grill, wait until the coals are covered with white ash.
4. Prepare the grill basket or skewers: Thread the marinated vegetables onto skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning). Alternatively, use a grill basket for smaller or loose vegetables like cherry tomatoes and corn kernels.
5. Grill the vegetables: Place the skewers or grill basket on the hot grill. Cook the vegetables for about 4-5 minutes per side, turning occasionally, until they are tender and have nice grill marks. For portobello mushrooms and thicker slices, grill about 6-7 minutes per side.
6. Check for doneness: Vegetables should be cooked through but still slightly firm to the bite. Avoid overcooking to maintain their texture and vibrant color.
7. Remove and serve: Transfer the grilled vegetables to a serving platter. Garnish with freshly chopped parsley or cilantro and an extra squeeze of lemon juice for brightness.

Tips & Variations

“For extra flavor, try adding a splash of balsamic vinegar or a sprinkle of chili flakes to the marinade.”

• Try different vegetables: Asparagus, sweet potatoes, mushrooms, and even firm tofu work beautifully on the grill.
• Make it a meal: Serve grilled veggies alongside quinoa, couscous, or a fresh salad for a complete vegetarian dinner.
• Add cheese: Grill halloumi or paneer for a protein boost and delightful texture contrast.
• Use fresh herbs: Mix chopped basil, thyme, or rosemary into the marinade for an herby twist.
• Spicy option: Include a dash of cayenne pepper or chipotle powder in your marinade for some smoky heat.

Nutrition Facts

Serving Suggestions

Serve your grilled vegetables with a side of warm pita bread or over a bed of fluffy couscous for a Mediterranean-inspired meal. They also pair wonderfully with creamy hummus or a tangy tzatziki sauce.

For a heartier option, add grilled halloumi cheese or a scoop of quinoa salad.

If you want to explore more plant-based recipes, be sure to check out our Half Runner Beans Recipe for a fresh vegetable side, or try the Kodiak Banana Muffins Recipe for a sweet treat after your barbecue.

And for a delicious bread to accompany your grilled veggies, the Hamburger Bun Sourdough Recipe is a great choice!

Conclusion

Vegetarian barbecue grill recipes prove that you don’t need meat to enjoy the smoky, charred flavors of outdoor grilling. With fresh vegetables, flavorful marinades, and a bit of grill time, you can create vibrant, nutritious dishes that satisfy all taste buds.

These recipes are perfect for anyone seeking to add more plant-based meals to their rotation or simply wanting to enjoy the best of seasonal produce.

Grilling vegetables is a fun and creative way to connect with food and enjoy the outdoors. Whether you’re hosting a backyard barbecue or just looking for a quick weeknight meal, these recipes offer endless possibilities to customize and enjoy.

So fire up your grill, gather your favorite veggies, and get ready for a delicious, healthy, and colorful feast that everyone will love!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Barbecue Grill Recipes Veg”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A collection of flavorful vegetarian barbecue grill recipes perfect for outdoor cooking. Easy to prepare and packed with vibrant veggies and spices.”, “prepTime”: “PT20M”, “cookTime”: “PT25M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 large bell peppers, cut into quarters”, “1 medium zucchini, sliced”, “1 medium eggplant, sliced”, “1 red onion, cut into wedges”, “8 oz mushrooms, whole or halved”, “2 tbsp olive oil”, “1 tbsp soy sauce”, “1 tsp smoked paprika”, “1 tsp garlic powder”, “Salt and pepper to taste”, “Fresh parsley for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat the grill to medium-high heat.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine olive oil, soy sauce, smoked paprika, garlic powder, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Toss all vegetables in the marinade until evenly coated.”}, {“@type”: “HowToStep”, “text”: “Place vegetables on the grill and cook for 4-5 minutes per side.”}, {“@type”: “HowToStep”, “text”: “Turn vegetables occasionally until tender and grill marks appear.”}, {“@type”: “HowToStep”, “text”: “Remove from grill and garnish with fresh parsley before serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “5 g”, “fatContent”: “10 g”, “carbohydrateContent”: “20 g”}}