Summer grilling doesn't have to mean heavy meats. As seasoned barbecue enthusiasts, we've perfected these light, vibrant vegetarian recipes that deliver bold flavors and impressive results. Ideal for Meatless Mondays or veggie-focused feasts, they'll elevate your grill game.
Spicy Wok Vegetables with Tofu
Serves: 4
Prep time: 35 min
Grilling method: Direct
Difficulty: Easy
Grilling temperature: 200-230°C
Ingredients
1 red onion, thinly sliced
3 garlic cloves, thinly sliced
7 cm piece ginger, grated
4 spring onions, cut into 2 cm pieces
350g firm tofu, cut into small cubes
100g snow peas, split in half
50g fresh shiitake mushrooms, sliced
1 red or yellow bell pepper, thinly sliced
1 fresh red chilli, thinly sliced
½ handful fresh coriander, roughly chopped
100g unsalted cashew nuts
Vegetable oil
2 tablespoons low-sodium soy sauce
1 tbsp sesame oil
1 lime
Salt, pepper, sugar
Instructions
In the kitchen:
Prepare the barbecue for direct grilling at 200-230°C. Mix garlic, ginger, chilli, spring onions, and red onion. Combine remaining vegetables separately, saving coriander. Keep mixtures apart.
At the barbecue:
Heat the wok on the grill until hot. Add oil until it smokes, then fry tofu seasoned with salt and pepper. Remove to a plate.
Add more oil, stir in chilli-onion mix briefly, then add vegetables. Stir constantly so all pieces hit the hot wok base.
Season with sugar, salt, and pepper. After 1-2 minutes, when veggies soften, return tofu, add soy and sesame oil. Toss for 30 seconds.
Serve on a platter, topped with cashews, coriander, and lime juice. Pair with jasmine rice sprinkled with toasted sesame seeds.
Portobello Mushrooms with Parsley Pesto and Goat Cheese
Serves: 6
Prep time: 30 min
Cook time: 12-15 min
Grilling method: Indirect
Difficulty: Easy
Grilling temperature: 180°C
Ingredients
4-6 portobello mushrooms
1 pack goat cheese (8-12 slices)
Parsley pesto:
1½ dl vegetable oil
30 g flat-leaf parsley
25 g grated Parmesan cheese
½ clove garlic
30 g hazelnuts
Salt and pepper
Instructions
In the kitchen:
Blend parsley, oil, hazelnuts, Parmesan, and garlic into a smooth pesto.
Clean portobellos, brush generously with pesto. Place upside down on a grill pan, top each with 2 goat cheese slices.
At the barbecue:
Fill 1/3 grill starter with briquettes for indirect medium heat (180-190°C). Grill pan on rack for 12-15 minutes until cheese melts.
Halloumi Salad with Grilled Watermelon and Asparagus
Serves: 4
Prep time: 20 min
Grilling method: Direct
Difficulty: Easy
Grill temperature: 200°C
Ingredients
2 dl quinoa
4 dl water
1 vegetable stock cube
500 g halloumi
500-600 g watermelon in large slices
4-5 asparagus spears
100 g spinach
1 avocado
½ pomegranate
½-1 mango (optional)
1 large handful Brussels sprouts (optional)
Mint for garnish
Rapeseed oil
Salt and pepper
Dressing
2 tsp Dijon mustard
3 tbsp apple cider vinegar
4 tbsp olive oil
2 tsp maple syrup or honey
1 clove garlic
½ tsp salt
Pepper
Instructions
In the kitchen:
Preheat grill to 200°C.
Cook quinoa in water and stock for 12-15 minutes until absorbed.
Shake dressing ingredients in a jar.
Slice halloumi 1 cm thick. Toss asparagus in oil, salt, and pepper.
Prep avocado, mango, and other ingredients. Layer spinach and quinoa in a bowl, top with prepped items.
At the barbecue:
Grill watermelon 5 minutes per side for marks, then cube onto salad.
Grill halloumi and asparagus 3 minutes per side. Chop asparagus, add all to salad with dressing. Serve immediately.
Tip: Halloumi shines hot off the grill—serve right away for best texture and taste.
