Vegan BBQ Recipes that can be made indoors

Vegan BBQ recipes for a Summer feast

I’ve shared a few Vegan BBQ recipes here that you can make for your next barbecue. They’re easy to knock up quickly with plenty of flavours. And with some imagination they can be customised dependent on your taste or what you might already have in. These recipes can all be made indoors too, incase you have a sudden downpour!

Enjoy some homemade vegan BBQ recipes this Summer

So on the Vegan BBQ feast menu we have some sizzling skewers, simply made with any veggies you might have and love. Just roughly chop them up and have fun assembling them to create different flavour combinations. You might want to get the kids involved with this bit – just be careful with the sharp skewers. Whip up a quick marinade and drizzle over your colourful skewers until you’re ready to cook them on the barbey! You can prep these the day before and let them marinade over night if you have time but not to worry if not – the flavours are just as good if cooked straight away.

Middle Eastern flavours

Then we have some Za’atar spiced roasted squash with a tahini dressing. Peel, chop and deseed your squash into a good bite size then toss in your Za’atar spices and olive oil. You can either bake this in the oven for 30 minutes until they’re soft and golden or wrap in tinfoil and cook on the barbeque. They’ll take a little longer cooked on the BBQ so just bear that in mind for timings.

Fresh Fattoush salad

And finally, you can’t have a barbecue feast without a big fresh salad. What better than the Middle Eastern inspired Fattoush salad. Made with big chunks of crispy lettuce, crunchy sweet peppers, juicy tomatoes and fresh summer herbs. You can cook your pitta croutons on the barbecue then cut them into pieces to scatter over the salad. I like to make a simple dressing with lots of lemon, olive oil and a spoon of wholegrain mustard.

You can find more tasty food ideas on my blog. Why not take a look at my Fig & Caramelised Onion Flatbreads. For more food ideas you can check out my Instagram

Print Recipe

Vegan BBQ Recipes

A selection of easy and tasty vegan BBQ recipes inspired by Middle Eastern flavours. Including marinated Veggie Skewers, Za'atar Squash and a Fattoush Salad.

Course: Barbecue, Lunch, Main Course, Salad

Cuisine: Mediterranean, Middle Eastern

Keyword: Roasted Squash, Summer Salad, Vegan BBQ, Veggie Skewers

Servings: 4 people

Author: Emma Harrel

Equipment

• 8 x metal or wooden skewers

Ingredients

Marinated Vegetable Skewers

• 4 Small red onions cut into wedges
• 10 Chestnut mushrooms halved
• 10 Cherry tomatoes leave whole
• ½ A large aubergine chopped into 1 inch chunks
• ½ A red pepper chopped into 1 inch chunks
• 3 tbsp Olive oil
• 2 tbsp Soy sauce
• 2 tbsp Maple syrup
• 2 Garlic cloves sliced

Za'atar Squash & Tahini Dressing

• 1 Small butternut squash peeled, deseeded and chopped into 1 inch pieces
• 2 tbsp Olive oil
• 2 tbsp Sesame seeds
• 2 tbsp Za'atar
• A generous pinch of sea salt flakes
• 1 tbsp Chilli flakes
• 1 tbsp Tahini
• 1 tbsp Lemon juice

Fattoush Salad

• 1 Gem lettuce roughly chopped
• 100g Cucumber roughly the length of your thumb
• ¼ Red pepper roughly chopped
• 4 Cherry tomatoes quartered
• 3 Spring onions sliced
• A few leaves of fresh herbs such as mint, parsley & basil chopped
• The juice of ½ a lemon
• 2 Pitta breads

Instructions

Marinated Vegetable Skewers

• Firstly, make up your skewers by threading your chopped vegetables onto your skewers and place onto a large dish.
• Then whisk together the olive oil, soy sauce, maple syrup and garlic. Pour over your marinade and let this infuse for as long as you have. These can be prepared the day before and stored in the fridge for maximum flavour but can be cooked straight away if you don't have time!
• Place onto the hot BBQ and cook for around 20 minutes depending on the heat of your BBQ, make sure to turn them occasionally. You can brush the remaining marinade half way though cooking if you have some left.
• You can also cook them in the oven. Just place them on a baking tray with the marinade poured over them and bake in preheated oven at 200°C for 30 minutes, until the vegetables are starting to brown. Make sure to turn them half way through.

Za'atar Squash & Tahini Dressing

• Toss together all of the ingredients, except the tahini and lemon juice, in a large dish. If cooking on the BBQ spread the squash over some tinfoil and make a loose parcel then place on the BBQ and cook for 40 minutes shaking halfway through, until the squash is tender.
• If cooking in the oven simply spread out onto a baking tray and bake in a preheated oven at 200°C for 30 minutes or until the squash is tender and starting to brown on the edges.
• For the tahini dressing, beat together the tahini and lemon juice with a tablespoon of cold water. Season with salt. Mix this until it's at a drizzling consistency, you might need to add more water but do so a teaspoon at a time. You want the tahini dressing to be slightly thick still. Taste to check for seasoning, you may want to add a little more salt to your liking.
• Once your squash is cooked, drizzle over your tahini dressing and finish with a few twists of freshly ground pepper.

Fattoush Salad

• Toast the pitta breads until nicely golden and crunchy then cut them into bitesize chunks for your pitta croutons. These can be stored in an airtight container if you've made too many.
• Toss together all of the ingredients including the lemon juice and herbs. You might like a drizzle of olive oil if you have it to hand.
• When you're ready to serve the salad, combine with the pitta croutons, I like to keep them just on top so they don't turn soggy. Enjoy with your BBQ feast!