These healthy, fresh flavours prove you don’t need meat to have a barbecue. Even the most dedicated burger ’n’ banger enthusiast will be tempted to tuck in!
Sweet and zesty halloumi
Marinate thick slices of halloumi cheese (cut lengthways) in equal parts of olive oil and runny honey, with juice from one lemon and a sprinkling of mixed herbs. Leave for 15 minutes, turning once. Then grill the slices over the barbecue until browned and bubbling, and serve with salad.
Roasted red peppers
Slice red peppers in half lengthways, and remove the seeds inside. Place each half on pieces of foil and top with finely chopped garlic, halved cherry tomatoes, a drizzle of olive oil, a splash of lemon juice, and seasoning. Add anchovies or goat’s cheese for a stronger flavour. Seal each pepper in the foil and grill on the barbecue for at least 20 minutes, turning occasionally.
Chunky mushroom burger
Portobello mushrooms are perfect for barbecues because of their size and rich, meaty texture. Grill them gill-side down for a few minutes, then turn and drizzle with garlic butter or olive oil. Continue to cook for at least five minutes until sizzling, then place inside a toasted burger bun with pickles and salad of your choice.
Dot a sweetcorn cob with butter, seasoning, and a drizzle of sweet chilli sauce before wrapping in foil and grilling for around 20 minutes, turning occasionally.
Thread slices or chunks of your favourite veg, such as red peppers, button mushrooms, red onion and courgette, on to dampened kebab sticks. You can include chunks of tofu, pre-marinated in soy sauce, olive oil and lemon juice. Then grill over the barbecue for around 10 minutes.