Before we jump into the recipes, let’s take a moment to appreciate the benefits of vegetarian BBQ:

Health Benefits: Vegetarian BBQ options are often lower in saturated fats and cholesterol. Grilling enhances the natural flavors of vegetables, requiring fewer additives or unhealthy sauces.

Environmental Impact: Plant-based foods generally have a lower carbon footprint compared to meats. Opting for a vegetarian BBQ contributes to a greener planet.

Diverse Flavors: Vegetables, fruits, and vegetarian proteins offer an array of flavors and textures. This diversity can lead to a more flavorful and experimental BBQ experience.

Prep the Grill: Ensure your grill is clean. It helps to have a dedicated section or a separate grill grate for vegetarian items to avoid meat cross-contamination.

Marinades Matter: Vegetables and plant-based proteins soak up marinades well. Allow them to marinate for a couple of hours for richer flavors.

Mind the Cooking Times: Vegetables and vegetarian proteins may require different cooking times than meat. Always keep an eye on them to avoid overcooking.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, balsamic vinegar, garlic, salt, and pepper.
2. Brush the mushrooms with the marinade and let them sit for 30 minutes.
3. Grill on medium heat for 5-7 minutes on each side. Serve hot.

Ingredients:

• 1 block firm tofu, pressed and sliced into 1/2-inch thick slabs
• 1/2 cup BBQ sauce of choice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Brush tofu slabs with olive oil and season with salt and pepper.
2. Grill the tofu on medium heat for 3-4 minutes on each side until grill marks appear.
3. Brush BBQ sauce on tofu and grill for another 2 minutes each side. Serve immediately.

Ingredients:

• Assorted vegetables (bell peppers, zucchini, cherry tomatoes, onions)
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 tablespoons chopped fresh herbs (rosemary, thyme, basil)
• Salt and pepper to taste

Instructions:

1. Cut vegetables into bite-sized chunks.
2. In a bowl, combine olive oil, lemon juice, herbs, salt, and pepper.
3. Toss the vegetables in the marinade and thread onto skewers.
4. Grill on medium heat for 10-12 minutes, turning occasionally, until vegetables are tender and charred.

Ingredients:

• 1 package of tempeh, sliced into 1/2-inch pieces
• 1/4 cup soy sauce or tamari
• 2 tablespoons sriracha or chili sauce
• 2 tablespoons maple syrup
• 1 clove garlic, minced
• 1 tablespoon grated ginger

Instructions:

1. In a bowl, whisk together soy sauce, sriracha, maple syrup, garlic, and ginger.
2. Marinate tempeh slices in the mixture for at least 2 hours.
3. Grill on medium heat for 3-4 minutes per side, basting occasionally with leftover marinade.

Ingredients:

• 1 tube of pre-cooked polenta, sliced into 1/2-inch rounds
• 1 cup diced tomatoes
• 1/2 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 jalapeno, finely diced
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Mix tomatoes, onion, cilantro, jalapeno, lime juice, salt, and pepper in a bowl to create the salsa. Let it sit for flavors to meld.
2. Grill polenta rounds for 2-3 minutes per side or until grill marks appear.
3. Serve hot, topped with fresh salsa.

Ingredients:

• 2 romaine lettuce heads, halved lengthwise
• Olive oil, for brushing
• Salt and pepper
• 1/4 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 1/4 cup olive oil

Instructions:

1. Brush the cut side of romaine with olive oil and season with salt and pepper.
2. Grill for 1-2 minutes until lightly charred.
3. For the dressing, whisk together Parmesan, lemon zest, lemon juice, garlic, and olive oil. Drizzle over charred romaine before serving.