corn on the cob for a vegetarian barbecue

Fire up the grill and get your tongs out! We’ve created the ultimate veggie barbecue guide for you.

Vegetarian barbecue recipes can be some of the most vibrant, colourful and rewarding dishes to cook, so we want to share our favourite meat-free barbecue ideas for you to enjoy. 

With the wealth of seasonal veg available over spring and summer, combined with a few nifty cooking techniques, there are many ways to get delicious, smoky flavour without relying on meat.

Get inspired by Jamie’s barbecue recipes over the years – including brilliant veggie mains and sides – and check out our barbecue hub.


Jamie has partnered with Weber to bring you some amazing barbecue recipes, tips and guidance to help you get the best out of your ingredients to guarantee impressive results. We absolutely love this joyful expression of vegetables; smoky aubergine, courgette, romano peppers and onions charred and chopped with couscous, loads of fresh herbs, pomegranate seeds, pistachios and feta. Bring this fantastic Middle Eastern-inspired fare to the party.

Corn on the cob is a barbecue classic – Jamie gives it the star treatment it deserves with smoky paprika, zingy lime and a dusting of grated cheese. Try seeking out corn in their husks to help them steam from the inside. And be sure to use a Parmesan alternative that’s vegetarian friendly, if needed.

Itamar Srulovich and Sarit Packer from Honey & Co share their recipe for whole baked aubergine – charred on the outside, soft on the inside, and topped with an egg yolk (yes, you heard that right!). You gotta try it.

Need a hands-off side dish for your vegetarian barbecue? Try these super-easy sweet potatoes, stuffed with melty Montgomery Jack cheese, crisp spring onions and fresh red chilli. Leave out the bacon, or swap with grilled halloumi, to keep this veggie. 

Switch your shop-bought meat-free burger for a garlicky, buttery, smoky mushroom burger that puts tasty veg front and centre. Super-simple to do, these burgers are a hearty veggie alternative that’s full of texture and flavour.

Violet artichokes are a gorgeous vegetable that’s available from late spring and throughout the summer. They’ll benefit from a slow cook at the side of the barbecue, so you can prep ahead, then leave them to their own devices as you get on with other jobs. Leave out the prosciutto or swap with olives to make these vegetarian.



Pizza is a fantastic addition to any vegetarian barbecue. This is a great recipe to prep ahead; cook your tomato sauce, lay out all your toppings and let people get creative. And if barbecue sauce is your condiment of choice – why not give Jamie’s version a go, using a veggie alternative to the Worcestershire sauce.

For those of you wanting to get back to nature, give these a go. Think of it like cooking marshmallows over fire, but with crispy and soft dough instead. Serve dipped in melted butter or smoky beans, or melted chocolate or your favourite jam for a wicked sweet treat. We love these little breads.

A brilliant bruschetta topping, paired here with mint, parsley and any nice vinegar you have. We love the delicate thin slices of aubergine with a punchy charred flavour. And explore your favourite breads to serve it on – griddled baguette slices, flatbreads, sourdough toasts, crispbreads, crackers… Then let everyone pile it up and dig in.



The perfect accompaniment to any vegetarian barbecue, this satisfying salad combines tender cracked wheat tabbouleh, grilled mixed-colour courgettes, aubergine and tomatoes to bring a variety of flavours and textures. The dressing adds a fantastic lemony zing and the caramelised pistachios make this extra special.

We love this colourful take on an Italian Caprese salad. The peppers get lovely and charred on the barbecue before being mixed with fresh cherry tomatoes, mozzarella, basil and some extra virgin olive oil.

Jersey Royals elevate this classic barbecue side from everyday to seasonal star. In season from May to July, these spuds will bring an intense buttery flavour to the tangy red wine vinegar and cornichon dressing.



Bring an unexpected fruity twist to your vegetarian barbecue with this grilled peach recipe, served with a tangy goat’s cheese dressing, frisée – a great variety of endive – and mint leaves. This is a bit fancy, but actually very simple to do. 

Intensify pineapple’s natural juiciness by dusting it with icing sugar and quickly griddling it on a hot barbecue. Sweet, smoky and totally delicious with some vanilla-spiked crème fraîche.

For more outdoor inspiration, check out our suggestions for the ultimate vegan barbecue or head over to our barbecue recipe collection