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.
Servings: 4 people
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!