If you’ve ever tried grilling fennel over open flame, you know what I mean. That soft sweetness that comes through the char? It feels like summer kissed it. These Jamie Oliver vegetarian BBQ recipes aren’t just about skipping meat. They’re messy, smoky, sun-warmed celebrations of real ingredients. Fire, oil, salt. Maybe a cold beer in one hand. Anyway. Here’s what’s been sizzling on my grill lately.
1. Verdura Mista
This one hits like a memory. Aubergine, peppers, courgettes, fennel—cut thick, tossed in oil, then straight onto a blazing grill until their edges catch just slightly. That smell, right as the garlic dressing hits the hot veg? Unfairly good. Herby, punchy, like something you’d eat outdoors with your fingers and a napkin that’s already too greasy.
2. Chargrilled Marinated Vegetables
So here’s the trick: don’t overthink it. Big chunks of leeks, aubergine, courgette—char them like they owe you money. Then pour over that basil and garlic oil while they’re still warm so it soaks in. You’ll watch people eat these like they’re meat. No joke.
3. Corn Salsa (Zingy Lime, Chilli & Tomato)
Corn, right off the grill, is a different beast. It pops. Add chopped tomatoes, a fistful of coriander, some spring onions. Chilli. Then lime. A big, juicy lime. It’s the kind of side you pile high then go back for again, knowing full well you didn’t leave enough for anyone else. Oops.
4. Chopped Salad (Bombay Mix, Crunchy Veg, Mint & Orange)
Weird combo. Somehow perfect. Crunchy cucumber, peppery radish, mint leaves that slap you awake, and that sweet hit from fresh orange juice. Bombay mix on top? Wild, but it works. It’s chaos in a bowl. The good kind.
5. Smoky Tender Aubergine
This one’s like grilling with intention. Whole aubergines, blackened until they collapse inward. Their skin goes wrinkly and smells like campfires. Slice them open. Inside? Creamy, almost custard-like. Mix that softness with crisp chickpeas and radishes. Lemon juice sharpens the whole thing into something kind of addictive.
6. Grilled Chilli Dressing
I didn’t think I needed this until I made it. Throw chillies on the grill until their skins blister and pop. Chop. Mix with lemon, oil, mint. It stings, a little. In the best way. Drizzle it over whatever’s nearby. Grilled veg. Salads. Your thumb.
7. Baba Ganoush
I didn’t think I needed this until I made it. Throw chillies on the grill until their skins blister and pop. Chop. Mix with lemon, oil, mint. It stings, a little. In the best way. Drizzle it over whatever’s nearby. Grilled veg. Salads. Your thumb.
8. Mexican Black Bean Burgers With Lime & Coriander
These surprised me. Oats, peanuts, black beans—it shouldn’t work, but it does. Holds together, too. Sharp lime juice and fresh coriander lift everything, make it bright. Stack it with avocado and salsa. Grill marks on the outside, soft inside. Feels like you got away with something.
9. Smoky Veg Bruschetta With Chilli
You know those soft courgettes and aubergines you forgot on the grill for a minute too long? Perfect. Dice ’em. Toss with garlic, herbs, a little chilli. Pile it on toast. The kind with too much crunch. This is messy eating. And it’s glorious.
10. Grilled Flatbreads With Rosemary Oil
These make people stop talking. Simple dough, rolled thin and slapped on a grill until it bubbles and chars. Brush with rosemary oil while they’re hot so the smell hits you first. Serve with everything. They vanish.
11. Salt & Pepper Tofu Skewers
This tofu doesn’t pretend to be anything else. It’s bold. Marinated in soy, cracked pepper, some magic. Grilled until crisp, then served with cool cucumber salad that sort of resets your mouth. It’s the skewer you keep reaching for, even if you say you don’t like tofu.
12. Buddy’s Grilled Fruit Salad
Sounds weird. Tastes nostalgic. Pineapple, melon, even strawberries. Kissed by flame until they smell like a candy shop and a campfire had a baby. Lime juice. Mint. Kids lose their minds. Adults too, if they’re honest.
So yeah. You don’t need ribs or sausages to make your grill worth lighting. These dishes have smoke, texture, noise. They’re alive. They leave oil on your fingers and herbs in your teeth. You get the idea.