10 Delicious Vegetarian BBQ Recipes For Outdoor Cooking Events

Get ready to tantalize your taste buds with these 10 mouthwatering vegetarian BBQ recipes perfect for your next outdoor cooking event. Whether you’re a die-hard vegetarian or simply looking to add a burst of flavor to your BBQ, these recipes will leave you wanting more. From colorful veggie skewers to zesty grilled tofu, this article has it all. So fire up the grill, gather your friends and family, and prepare to indulge in a delectable feast of vegetarian delights. Get ready to turn your next outdoor cooking event into an unforgettable culinary experience!

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Grilled Portobello Mushroom Burger

Ingredients

• 4 large portobello mushroom caps
• 4 burger buns
• 4 slices of cheese (optional)
• Lettuce, tomato, and onion slices for toppings
• Condiments of your choice (ketchup, mustard, etc.)
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat.
2. Clean the portobello mushroom caps by brushing off any dirt or debris.
3. Remove the stems and gently scrape out the gills using a spoon.
4. Season the mushroom caps with salt and pepper on both sides.
5. Place the mushroom caps on the grill, gill side up.
6. Grill for about 5-7 minutes on each side, or until they are tender and slightly charred.
7. If desired, add a slice of cheese on top of each mushroom cap during the last minute of grilling to melt.
8. While the mushrooms are grilling, lightly toast the burger buns on the grill.
9. Assemble the mushroom burgers by placing each grilled mushroom cap on a bun, and adding your desired toppings and condiments.
10. Serve immediately and enjoy your delicious grilled portobello mushroom burgers!

Tips for grilling

• Make sure to clean your grill grates thoroughly before cooking to prevent sticking.
• Brush the grill grates with oil or use a non-stick spray to further prevent sticking.
• Preheat the grill to the appropriate temperature before placing the mushrooms on.
• Don’t overcrowd the grill – give each mushroom cap enough space to cook evenly.
• Avoid flipping the mushrooms too frequently to prevent them from falling apart.
• Check for doneness by pressing the mushroom caps with a spatula – they should be slightly tender.

Serving suggestions

• Serve the grilled portobello mushroom burgers with a side of crispy fries or a fresh salad.
• Add additional toppings to customize your burger, such as avocado slices or grilled onions.
• Pair with a refreshing summer drink, like a homemade lemonade or iced tea.
• Enjoy your meal in an outdoor setting, like a backyard picnic or a sunny patio.

Grilled Vegetable Skewers

Ingredients

• Assorted vegetables of your choice (bell peppers, zucchini, cherry tomatoes, onions, mushrooms, etc.)
• Olive oil
• Salt and pepper to taste
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat.
2. Cut the vegetables into bite-sized pieces, ensuring they are all similar in size.
3. Thread the vegetables onto skewers, alternating between different types for a vibrant presentation.
4. Brush the skewered vegetables with olive oil and sprinkle with salt and pepper.
5. Place the vegetable skewers on the preheated grill.
6. Cook for about 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
7. Remove the skewers from the grill and let them cool slightly before serving.

Marinade options

• If desired, you can marinate the vegetables before skewering them. Try a simple marinade of olive oil, balsamic vinegar, garlic, and your favorite herbs and spices.
• Another delicious option is to brush the vegetable skewers with a tangy barbecue sauce during grilling for added flavor.

Tips for grilling

• Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
• Keep similar vegetables together on the same skewer to ensure even cooking.
• Brush the grill grates with oil or use a non-stick spray to prevent the vegetables from sticking.
• Don’t overcrowd the grill – leave enough space between the skewers for even heat distribution.
• Turn the skewers gently to avoid the vegetables from falling off.
• Feel free to experiment with different combinations of vegetables to find your favorite flavors.

BBQ Tofu Skewers

Ingredients

• 1 block of firm tofu, pressed and cut into cubes
• Assorted vegetables of your choice (bell peppers, onions, zucchini, etc.)
• ¼ cup soy sauce
• 2 tablespoons barbecue sauce
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Wooden or metal skewers

Instructions

1. In a bowl, whisk together soy sauce, barbecue sauce, maple syrup, sesame oil, garlic powder, salt, and pepper.
2. Add the tofu cubes to the marinade and let them marinate for at least 30 minutes, or overnight for more flavor.
3. Preheat your grill to medium-high heat.
4. Thread the marinated tofu cubes and vegetables onto skewers, alternating between them.
5. Brush the skewers with any leftover marinade.
6. Place the tofu skewers on the preheated grill.
7. Cook for about 10-12 minutes, turning occasionally and basting with more marinade, until the tofu is crispy and the vegetables are tender.
8. Remove the skewers from the grill and let them cool slightly before serving.

Marinade options

• The marinade mentioned above is a simple yet flavorful combination. However, feel free to experiment with different sauces and spices to suit your taste buds. Honey, Sriracha sauce, ginger, and lime juice can be excellent additions!

Tips for grilling

• Pressing the tofu removes excess moisture and helps it achieve a firmer texture.
• Soak wooden skewers in water before grilling to prevent them from burning.
• Make sure to thread the tofu and vegetables tightly onto the skewers to prevent them from falling apart while grilling.
• Baste the skewers with marinade periodically to enhance the flavor and prevent the tofu from drying out.
• Enjoy the tofu skewers hot off the grill as they tend to lose their crispy texture when cooled.

Serving suggestions

• Serve the BBQ tofu skewers with a side of steamed rice or quinoa for a complete meal.
• Drizzle any remaining marinade over the skewers before serving for an extra burst of flavor.
• Garnish with fresh herbs, such as cilantro or green onions, for added freshness.
• These skewers can be a great addition to a vibrant salad or as a filling for tacos or wraps.

Grilled Corn on the Cob

Ingredients

• Fresh corn on the cob, husks removed
• Butter or olive oil
• Salt and pepper to taste
• Optional toppings: grated parmesan cheese, chili powder, lime juice, etc.

Instructions

1. Preheat your grill to medium-high heat.
2. Brush each corn cob with melted butter or olive oil.
3. Sprinkle salt and pepper over the corn cobs, or use your favorite seasoning.
4. Place the corn cobs directly on the grill.
5. Grill for about 10-12 minutes, turning occasionally, until the corn is tender and charred in spots.
6. Remove the corn cobs from the grill and let them cool slightly before serving.

Flavoring options

• After grilling, you can sprinkle grated parmesan cheese over the corn cobs for a cheesy twist.
• Add a sprinkle of chili powder or paprika for a spicy kick.
• Squeeze fresh lime juice over the grilled corn for a tangy and refreshing flavor.

Tips for grilling

• Soak the corn cobs in cold water for about 15 minutes before grilling to prevent them from drying out.
• To add more flavor, you can soak the corn cobs with their husks on in water for 10-15 minutes before grilling. This helps to steam the corn inside the husks for a tender and juicy result.
• Rotate the corn cobs while grilling to ensure even cooking and prevent burning.
• If you prefer a more charred and smoky taste, leave the corn cobs on the grill for a few extra minutes.

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Stuffed Bell Peppers

Ingredients

• Bell peppers (any color you like), halved and deseeded
• Filling options:
  • Cooked quinoa or rice
  • Black beans
  • Corn
  • Diced tomatoes
  • Chopped onion and garlic
  • Shredded cheese (optional)
  • Fresh herbs (such as parsley or cilantro)
  • Salt and pepper to taste

Instructions

1. Preheat your grill to medium heat.
2. In a bowl, mix together the filling ingredients of your choice.
3. Spoon the filling mixture into each halved bell pepper, packing it tightly.
4. Wrap each stuffed bell pepper with aluminum foil.
5. Place the foil-wrapped stuffed bell peppers on the grill.
6. Grill for about 25-30 minutes, or until the peppers are tender and the filling is heated through.
7. Remove the foil-wrapped peppers from the grill and let them cool slightly before unwrapping.
8. Serve the stuffed bell peppers hot and enjoy!

Tips for grilling

• Experiment with different fillings to create unique flavor combinations. You can try adding cooked ground meat, diced mushrooms, or even a dollop of salsa!
• Make sure to tightly seal the foil-wrapped stuffed bell peppers to prevent any filling from falling out while grilling.
• If you prefer a softer texture for the bell peppers, you can pre-cook them in boiling water for a few minutes before stuffing and grilling.
• Alternatively, you can bake the stuffed bell peppers in the oven if you don’t have access to a grill. Simply place them in a baking dish, cover with foil, and bake at 375°F (190°C) for about 25-30 minutes.

Serving suggestions

• Top the grilled stuffed bell peppers with shredded cheese and place them under the broiler for a few minutes until the cheese is melted and bubbly.
• Drizzle with a tangy sauce, such as sriracha mayo or tahini sauce, for an extra kick of flavor.
• Serve the stuffed bell peppers on a bed of mixed greens for a light and refreshing meal.
• These peppers can be a great addition to a vegetarian taco night or enjoyed as a standalone dish.

Grilled Halloumi Salad

Ingredients

• 1 block of halloumi cheese, sliced into thick pieces
• Assorted salad greens (such as spinach, arugula, or lettuce)
• Cherry tomatoes, halved
• Cucumber, sliced
• Red onion, thinly sliced
• Fresh herbs (such as basil or mint)
• Dressing of your choice (olive oil and balsamic vinegar, lemon vinaigrette, etc.)
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat.
2. Lightly oil the grill grates to prevent the halloumi from sticking.
3. Grill the halloumi cheese slices for about 2-3 minutes on each side, or until they develop grill marks and turn golden brown.
4. Remove the grilled halloumi from the grill and let it cool slightly before cutting it into bite-sized pieces.
5. In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber slices, red onion, and fresh herbs.
6. Toss the salad with your favorite dressing and season with salt and pepper.
7. Add the grilled halloumi pieces to the salad and gently toss them together.
8. Serve the grilled halloumi salad immediately and enjoy!

Dressing options

• A simple and classic dressing for this salad is a combination of olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper. Whisk these ingredients together to create a tangy and sweet dressing.
• You can also try a refreshing lemon vinaigrette by mixing lemon juice, olive oil, garlic, honey, and salt and pepper.

Tips for grilling

• Halloumi is a firm cheese that holds its shape well on the grill. However, it tends to become soft quickly, so make sure not to overcook it.
• To achieve those beautiful grill marks, refrain from moving the halloumi slices too often while grilling.
• The grilled halloumi can be enjoyed warm or at room temperature, so plan accordingly based on your preferences.

Serving suggestions

• Add additional toppings to the salad, such as toasted nuts or seeds, croutons, or dried fruits, for added texture and flavor.
• Serve the grilled halloumi salad as a side dish to complement other grilled vegetables or proteins.
• Enjoy it as a light lunch or dinner by itself, or pair it with a crusty bread for a more substantial meal.
• This salad can be a hit at picnics or outdoor parties, thanks to the unique and satisfying taste of grilled halloumi.

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Grilled Pineapple Teriyaki Kabobs

Ingredients

• Fresh pineapple, peeled, cored, and cut into chunks
• Assorted vegetables (bell peppers, onions, cherry tomatoes, etc.), cut into chunks
• Teriyaki marinade (store-bought or homemade)
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat.
2. In a bowl, marinate the pineapple chunks and vegetables in teriyaki sauce for at least 30 minutes, or overnight in the refrigerator.
3. Thread the marinated pineapple and vegetables onto skewers, alternating them for a beautiful presentation.
4. Grill the teriyaki kabobs on the preheated grill, turning occasionally and basting with more marinade, for about 8-10 minutes or until the vegetables are tender and slightly charred.
5. Remove the skewers from the grill and let them cool slightly before serving.

Marinade recipe

• To make a simple homemade teriyaki marinade, combine soy sauce, brown sugar, minced garlic, grated ginger, and a splash of rice vinegar. Adjust the sweetness and saltiness to your liking and use it to marinate the pineapple and vegetables.

Tips for grilling

• Soak wooden skewers in water for about 30 minutes before grilling to prevent them from burning.
• If using metal skewers, ensure they are well-greased or oiled to prevent sticking.
• Brush the grill grates with oil or use a non-stick spray to prevent the kabobs from sticking.
• Rotate the kabobs while grilling to ensure even cooking and prevent burning.
• Baste the kabobs with more marinade during grilling to enhance the flavor and keep them moist.

Veggie BBQ Pizza

Ingredients

• Pizza dough (store-bought or homemade)
• Barbecue sauce
• Assorted vegetables (bell peppers, red onions, zucchini, etc.), sliced
• Shredded cheese (mozzarella, cheddar, or a blend)
• Fresh herbs (such as basil or cilantro)
• Olive oil
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat.
2. Roll out the pizza dough into your desired shape and thickness.
3. Brush olive oil over one side of the pizza dough and season with salt and pepper.
4. Place the oiled side of the dough directly on the grill grates.
5. Grill the dough for about 2-3 minutes, or until it develops grill marks and becomes slightly firm.
6. Remove the dough from the grill and flip it over, grilled side up.
7. Spread barbecue sauce over the grilled side of the dough, leaving a small border for the crust.
8. Arrange the sliced vegetables over the sauce.
9. Sprinkle shredded cheese over the vegetables, ensuring even coverage.
10. Brush the grill grates with oil or use a non-stick spray.
11. Carefully slide the topped pizza back onto the preheated grill.
12. Cover the grill and cook for about 8-10 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly.
13. Remove the grilled pizza from the grill and garnish with fresh herbs before serving.

Sauce options

• Barbecue sauce is the classic choice for a veggie BBQ pizza, but you can get creative and use other sauces as well. Try a spicy chipotle sauce, tangy buffalo sauce, or a homemade pesto for an interesting twist.

Toppings ideas

• Apart from the suggested vegetables, you can also add other toppings to your pizza, such as sliced olives, sun-dried tomatoes, or grilled tofu or tempeh for added protein.
• For some extra heat, sprinkle red pepper flakes or drizzle hot sauce over the pizza after grilling.

Tips for grilling

• Make sure the grill grates are clean and well-oiled to prevent the pizza from sticking.
• Keep the temperature at medium-high to prevent the crust from burning while ensuring the toppings are cooked through.
• Monitor the pizza closely while it’s grilling to prevent any burning or charring.
• If you prefer a crispier crust, you can pre-cook the rolled-out dough in the oven for a few minutes before grilling. This helps to partially bake the dough and minimize the risk of a soggy middle when grilling with the toppings.

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Grilled Stuffed Portobello Mushrooms

Ingredients

• 4 large portobello mushroom caps
• Olive oil
• Salt and pepper to taste
• Filling options:
  • Spinach and feta cheese
  • Quinoa and roasted vegetables
  • Goat cheese and sun-dried tomatoes
  • Parmesan and breadcrumbs
  • Black beans and corn

Instructions

1. Preheat your grill to medium heat.
2. Clean the portobello mushroom caps by brushing off any dirt or debris.
3. Remove the stems and gently scrape out the gills using a spoon.
4. Brush each mushroom cap with olive oil on both sides and season with salt and pepper.
5. Prepare the filling of your choice by combining the ingredients in a bowl.
6. Spoon the filling mixture into each mushroom cap, packing it tightly.
7. Place the stuffed portobello mushrooms on the preheated grill.
8. Grill for about 8-10 minutes on each side, or until the mushrooms are tender and the filling is heated through.
9. Remove the stuffed mushrooms from the grill and let them cool slightly before serving.

Filling options

• The fillings listed above are just a few delicious options to get you started. Feel free to experiment with different combinations of ingredients to create your favorite stuffed portobello mushrooms.

Tips for grilling

• Brush the grill grates with oil or use a non-stick spray to prevent the mushrooms from sticking.
• Don’t overcrowd the grill – give each stuffed mushroom enough space to cook evenly.
• Avoid flipping the mushrooms too frequently to prevent them from falling apart.
• Check for doneness by pressing the mushroom caps with a spatula – they should be slightly tender.
• Grilling enhances the natural flavors of the mushrooms, but you can also add more seasoning to the filling mixture based on your taste preference.

Serving suggestions

• Serve the grilled stuffed portobello mushrooms as a main course with a side salad or roasted vegetables.
• Turn them into a delicious burger alternative by placing each stuffed mushroom cap on a bun and adding your favorite burger toppings.
• Drizzle balsamic glaze or a flavorful sauce, such as pesto or chimichurri, over the grilled mushrooms for an added burst of flavor.
• These stuffed mushrooms can be a great addition to a vegetarian barbecue or enjoyed on their own as a satisfying meal.

BBQ Cauliflower Steaks

Ingredients

• 1 large head of cauliflower
• Olive oil
• Salt and pepper to taste
• Barbecue sauce

Instructions

1. Preheat your grill to medium-high heat.
2. Remove the leaves from the cauliflower and trim the stem, keeping the cauliflower intact.
3. Place the cauliflower upright on a cutting board and slice it into thick steaks, about 1 to 1.5 inches thick.
4. Brush olive oil on both sides of each cauliflower steak and season with salt and pepper.
5. Grill the cauliflower steaks for about 5-6 minutes on each side, or until they are slightly charred and tender.
6. Brush barbecue sauce on one side of each cauliflower steak during the last few minutes of grilling.
7. Remove the cauliflower steaks from the grill and let them cool slightly before serving.

Marinade options

• If you prefer a different flavor profile, you can marinate the cauliflower steaks before grilling. Try a combination of olive oil, soy sauce, garlic, and your favorite herbs and spices.

Tips for grilling

• Keep the cauliflower steaks intact to maintain their shape while grilling. If they start to break apart, you can use skewers to hold them together.
• Preheat the grill to ensure even cooking and beautiful grill marks on the cauliflower.
• Use a grill brush or oil-soaked paper towel to oil the grill grates and prevent the cauliflower from sticking.
• Turn the steaks gently to avoid them from falling apart, using a wide spatula or tongs.
• Baste the steaks with more barbecue sauce during grilling for added flavor and to form a delicious glaze.

Serving suggestions

• Serve the BBQ cauliflower steaks as a main dish with a side of mashed potatoes or grilled vegetables.
• Top each steak with a spoonful of coleslaw or a sprinkle of fresh herbs for a burst of freshness.
• These flavor-packed steaks can also be sliced and used as a filling for sandwiches or wraps.
• Enjoy the savory and smoky taste of grilled cauliflower steaks as a unique alternative to traditional grilled vegetables.

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