Summer is here, and with it comes the irresistible aroma of a sizzling barbecue. If you’re looking to enjoy the smoky, charred flavors without the meat, you’re in for a treat!
Veggie barbecue recipes are not only vibrant and delicious but also packed with nutrients that make your cookout both healthy and satisfying. From colorful skewers bursting with fresh vegetables to grilled corn slathered in flavorful spices, these recipes bring the best of garden-fresh produce to your grill.
Whether you’re a lifelong vegetarian, a flexitarian, or simply eager to add more plant-based meals to your diet, these vegetable barbecue ideas will delight your taste buds and impress your guests. Grilling enhances the natural sweetness and texture of vegetables, creating mouthwatering dishes that are anything but boring.
Ready to fire up the grill and try something new? Let’s dive into the best veggie barbecue recipes that will make your summer cookouts unforgettable.
Why You’ll Love This Recipe
These veggie barbecue recipes are designed to maximize flavor, texture, and ease of preparation. Grilling vegetables brings out their natural sugars, resulting in rich, caramelized notes that complement smoky barbecue sauces and spices perfectly.
Health-conscious and packed with antioxidants, fiber, and vitamins, these recipes offer a guilt-free way to enjoy your favorite summer tradition. Plus, they’re incredibly versatile—perfect for family dinners, picnics, or parties.
Whether you’re grilling up skewers, stuffed peppers, or hearty portobello mushrooms, these recipes accommodate all skill levels and dietary preferences. You’ll also discover tips to customize flavors and techniques to fit your grill setup.
Don’t forget to check out other amazing dishes like Vegetarian Tex Mex Recipes for Easy Weeknight Dinners or Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to complement your BBQ feast!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Bell Peppers (red, yellow, green) | 3 medium | Seeded and cut into chunks |
| Zucchini | 2 medium | Sliced into 1/2-inch rounds |
| Portobello Mushrooms | 4 large caps | Gills removed |
| Cherry Tomatoes | 1 pint | Whole |
| Red Onion | 1 large | Cut into wedges |
| Fresh Corn on the Cob | 4 ears | Husked |
| Olive Oil | 1/4 cup | For brushing |
| Garlic | 3 cloves | Minced |
| Smoked Paprika | 1 tbsp | For smoky flavor |
| Ground Cumin | 1 tsp | Optional for warmth |
| Salt | To taste | Preferably kosher or sea salt |
| Freshly Ground Black Pepper | To taste | |
| Fresh Herbs (such as parsley or cilantro) | 1/4 cup | Chopped, for garnish |
| Lemon Juice | 2 tbsp | Freshly squeezed |
Equipment
- Grill (charcoal or gas)
- Grill grate – clean and oiled
- Metal or bamboo skewers (if using bamboo, soak in water for 30 minutes beforehand)
- Brush for oil and marinade application
- Mixing bowl for marinade
- Tongs for turning vegetables
- Knife and cutting board
- Aluminum foil (for grilled corn)
- Serving platter
Instructions
- Prepare the vegetables: Wash all produce thoroughly. Core and seed the bell peppers, then cut into 1.5-inch chunks. Slice zucchini into half-inch rounds. Remove the gills from portobello mushroom caps and cut the red onion into wedges. Keep cherry tomatoes whole.
- Make the marinade: In a mixing bowl, combine olive oil, minced garlic, smoked paprika, ground cumin, salt, and black pepper. Whisk well until the mixture is smooth and aromatic.
- Marinate the vegetables: Toss the prepared vegetables (except corn) in the marinade ensuring every piece is well-coated. Cover and let them sit at room temperature for 20-30 minutes to absorb the flavors.
- Prepare the grill: Preheat your grill to medium-high heat (around 400°F/200°C). Oil the grill grate using a brush or a folded paper towel dipped in oil to prevent sticking.
- Assemble skewers: Thread the marinated vegetables onto skewers, alternating colors and types for a vibrant presentation. Cherry tomatoes, bell peppers, zucchini, and onion wedges work beautifully.
- Grill the vegetables: Place the skewers on the grill. Cook for 10-12 minutes, turning every 3-4 minutes until veggies are tender and have nice grill marks. For portobello mushrooms, grill caps directly on the grate for about 6-8 minutes per side.
- Grill the corn: Brush corn ears with olive oil and wrap each ear tightly in aluminum foil. Place on the grill and cook for 15-20 minutes, turning every 5 minutes until kernels are tender and slightly charred.
- Finish and garnish: Remove all vegetables and corn from the grill. Drizzle with fresh lemon juice and sprinkle with chopped fresh herbs for a bright and refreshing finish.
- Serve immediately and enjoy the smoky, flavorful bounty!
Tips & Variations
“For the best smoky flavor, try using hardwood charcoal or adding wood chips to your grill. This will give your veggies that authentic barbecue aroma and taste.”
Feel free to customize by adding other vegetables like asparagus, eggplant slices, or even pineapple chunks for a sweet contrast. Using a store-bought or homemade BBQ sauce can add another layer of flavor—brushing it on during the last few minutes of grilling works wonders.
If you prefer a spicier kick, mix in some chili powder or cayenne pepper into your marinade. For a Mediterranean twist, add dried oregano and a splash of balsamic vinegar.
For an easy side dish, consider pairing these grilled veggies with a hearty grain salad or a fresh dip like the Lipton Vegetable Dip Recipe: Easy Party Favorite.
Nutrition Facts
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Fat | 10 g |
| Carbohydrates | 15 g |
| Fiber | 5 g |
| Vitamin C | 60% Daily Value |
| Vitamin A | 40% Daily Value |
Serving Suggestions
Grilled vegetables are incredibly versatile and pair well with a variety of dishes. Serve them alongside your favorite plant-based protein such as grilled tofu or tempeh, or tuck them into warm pita bread for a delicious veggie sandwich.
For a complete summer feast, add a fresh salad or a grain bowl featuring quinoa or couscous. Don’t forget to check out Vegan Bread Machine Recipe for Soft, Delicious Loaves to bake some fresh bread to accompany your barbecue.
These veggies also make a fantastic filling for wraps or taco-style dinners. For a fun twist, drizzle with a tangy tahini sauce or a zesty chimichurri for extra flavor.
Conclusion
Vegetable barbecue recipes are an excellent way to enjoy the outdoors while savoring fresh, wholesome foods that celebrate the season’s best produce. Grilled veggies offer a palette of flavors and textures—from tender, smoky mushrooms to crisp, sweet corn—that everyone can appreciate.
These recipes are simple to prepare, nutritious, and endlessly adaptable to your personal tastes and grill setup.
Whether you’re hosting a summer party or looking for quick weeknight meal ideas, these veggie barbecue dishes will become a staple in your cooking repertoire. For more inspiring plant-based recipes, be sure to explore our collection, including the flavorful Peruvian Vegetable Recipes for Flavorful Healthy Meals and the comforting Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
Happy grilling!
📖 Recipe Card: Best Veggie Barbecue Recipes
Description: A collection of flavorful grilled vegetables perfect for any barbecue. Easy to prepare and packed with smoky, tangy flavors that everyone will love.
Prep Time: PT20M
Cook Time: PT25M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 2 large bell peppers, sliced
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red onion, cut into rings
- 8 oz mushrooms, halved
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a large bowl, mix olive oil, soy sauce, balsamic vinegar, garlic, smoked paprika, salt, and pepper.
- Add all vegetables to the bowl and toss to coat evenly.
- Thread vegetables onto skewers or place in a grill basket.
- Grill vegetables for 15-20 minutes, turning occasionally.
- Remove from grill and serve warm.
Nutrition: Calories: 150 kcal | Protein: 4 g | Fat: 8 g | Carbs: 18 g
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