5 Creative Vegetable Barbeque Recipes

Fire up the barbeque with the fresh barbeque veggies of your choice and have a non meat, healthy and tasty meal; Enviedeplus gives you some useful tips!

Ingredients (serves 4 people)

  • Pizza on a stick
    A packet of long metal skewers
    4 cherry tomatoes
    3 small mozzarella balls
    2 slices bread cubed
    4tbsp olive oil
    80g basil

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  1. Pizza on a stick
    Start by making basil oil. Wash the basil and set a few leaves aside to garnish. Put the rest in salted, boiling water for 2 minutes before rinsing with cold water and drying with a cloth. Finely chop the basil leaves and then place in a food processor. Add the olive oil and blend. Put the mixture through a fine sieve or cheese cloth and squeeze well. Season the oil with salt and pepper. Put aside. Now for the skewers.

  2. Spear the bread cubes, tomatoes and mozzarella onto the wooden sticks, brush with basil oil and then grill until the bread is crunchy, the tomatoes burst open and the mozzarella melts slightly. Garnish with a few fresh, torn basil leaves.

  3. Corn on the cob
    Boil the fresh corn for 15 minutes and then leave to cool. Peel back the leaves and rub some butter and honey over the corn before sprinkling lightly with the dried chili and a pinch of salt. Top with the spring onion and coriander before replacing the leaves. Next, bind the corn together with a piece of twine (to hold the leaves together but also to make it look pretty) and then grill or roast on a barbeque until golden brown.

  4. Cheesy courgette and jacket potatoes
    Slice a deep, even cross into each potato, leaving the skin on. Stuff each potato with a couple of courgette slices, some feta and red onion. Sprinkle with salt, pepper and olive oil. Wrap in foil and put on the barbeque for approximately 6-8 minutes or 20 minutes in a pre-heated oven at 200°C.

  5. Cheese-stuffed peppers
    Wash and dry the bell peppers. Mix the cream cheese with the thyme leaves and season with salt and pepper. Top the peppers, scrap out the seeds, stuff with the cheese and thyme mix and place on a skewer. Grill the peppers until cooked but still crunchy.

  6. There is no such thing as too many vegetables, which is a good thing as these skewers are pretty moreish.

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