Nia, a recent vegan convert, asked how to enjoy a great barbecue without meat. The answer, according to chefs, is to focus on vegetables that thrive on the grill. Genevieve Taylor, author of How to BBQ, advises against overcomplicating: “There’s a real leaning for people to overdo barbecues, but you should approach it just as you would any meal, with one central star and a few sides.”
Starters: Tostones and Aubergine Rolls
Shaun McAnuff, author of Original Flava: Easy Caribbean, recommends starting with tostones. “They’re a bit like crisps,” he says. Boil green plantains (denser and less sweet than yellow), peel, cut into thick circles, smash flat with a mug bottom, then barbecue until crisp. Serve with guacamole or salsa. Alternatively, Taylor suggests aubergines: “They’re such a sponge for smoky flavours.” Slice lengthways, brush with oil, season, and grill until soft. Spread a filling of walnut paté with spices, herbs, and pomegranate molasses, then roll up. These can be served at room temperature, allowing for advance preparation.
Mains: Hedgehog Vegetables and Stuffed Options
Chef Bettina Campolucci Bondi recommends hedgehogging aubergines and courgettes—cutting slits to marinate—with olive oil, salt, pepper, miso, soy, or jerk seasoning. “Get that into all the nooks and crannies,” she says. For stuffed vegetables, Taylor suggests halving courgettes lengthways, scoring the cut side, drizzling with oil, seasoning, and grilling until soft. Scoop out the flesh, chop, mix with cooked Puy lentils, spoon back into shells, and return briefly to the barbecue. “I’d normally serve those with mint sauce and ricotta, but you could easily use coconut yoghurt or vegan cheese instead,” she adds. Peppers can be stuffed with chickpeas, harissa, and coriander. “Roast just off the side of the heat until softened, then bring over the fire to crisp,” Taylor says, serving with harissa-spiked coconut yoghurt.
Sides and Desserts
Taylor loves sweet potato wedges with lemon-tahini dressing and roast chickpeas for crunch. Layer grilled carrots with pecans, spring onions, herbs, and olive oil. Toss little gems on the fire for a few seconds per side with oil and salt, then drizzle with vegan pesto and sprinkle with caramelised pine nuts (sugar and smoked paprika). For dessert, Campolucci Bondi recommends griddled pineapple with maple syrup and chilli. Alternatively, cut a slit in ripe unpeeled bananas (not all the way), stuff with chocolate and peanut butter, and barbecue until melted. “Now that’s a top banana,” she says.
