Tips for Hosting a Vegetarian Barbecue + Veggie BBQ Recipes

Nicole Bremer Nash

by | Updated: December 4th, 2016 | Read time: 2 minutes

Depending on where you live, the term barbecue can mean a party where food is prepared outside, or it can mean a method of smoking meat (commonly pork), a.k.a. BBQ.  Being from the southern U.S., I usually think of the latter, although I do enjoy a pleasant grilling gathering on the patio. Turning pork into BBQ is an intensive task, and I prefer to keep my kitchen time to a minimum while maximizing my patio time! Whether you’re a vegetarian, practice Meatless Mondays or just want to try something new, here are a few ways to host the best vegetarian barbecue on the block.

Tips for Hosting a Vegetarian Barbecue

The key to great party food is combining variety with small bites so people can try many things. Luckily, vegetables are easy to cook and work with. Prepare them with a variety of herbs and spices, and even meat-eaters in the crowd will be impressed.

For plates that are sure to be palate pleasers, combine spicy dishes with cooling sides:

  • Toss cold cucumber slices with tzatziki, a yogurt sauce made with unflavored yogurt, garlic powder, dill, vinegar, salt and pepper. Mix in grape tomatoes and top with a little feta cheese for a refreshing salad.
  • Slice squash and zucchini, then place the slices in a foil packet with vegetable seasoning and a drizzle of extra-virgin olive oil. Grill for approximately 15 minutes for tender, tasty grilled veggies. If veggies are cut into long slivers, you can call them “veggie fingers”—sure to be a hit with the kids.
  • Wilt spinach in a pan on the stove (or side burner on the grill) with a little balsamic vinegar and organic organic garlic-and-herb seasoning.

Of course, you can’t have a barbecue without BBQ sandwiches and slaw! These recipes are easy, fast and satisfying.

Vegetarian BBQ Sandwich & Slaw Recipes

Vegetarian BBQ Sandwiches & Coleslaw


½ head purple cabbage
2 carrots
2 cups vegan mayonnaise or Greek yogurt
2 Tbsp. white vinegar
1 Tbsp. sugar
1 tsp. celery seed

BBQ Sandwiches
½ head purple cabbage
2 carrots
BBQ sauce
liquid smoke, to taste
Gluten-free or whole-grain buns


  1. Use food processor to grate carrots. Slice cabbage into thin ribbons.
  2. To make coleslaw, combine half of the cabbage/carrot mixture with remaining slaw ingredients in large bowl. Mix well. Refrigerate before serving.
  3. To make BBQ, warm BBQ sauce with several drops of liquid smoke over medium heat on stove, stirring until slightly thinned. Stir in remaining cabbage/carrot mixture and cook until veggies are slightly softened. Add additional BBQ sauce and liquid smoke as desired. Serve on toasted buns.