15 vegetarian recipes that will make your barbecue sizzle this summer

The salty, savoury sweet mix of this fried eggplant with honey recipe is so very moreish. Also known as berenjenas con miel, this dish is a traditional Spanish tapas that’s delicious served as a pre-dinner nibble

Upgrade your usual grilled corn with this delicious Mexican-style corn recipe! Smothered in lime, garlic, spices, mayo and rolled in cheese, this side dish is sure to be a hit at your next BBQ!

This refreshingly delicious zucchini and mint couscous salad makes the ultimate side dish to a dinner spread, or a light vegetarian meal.

Grilled on the barbecue is our favourite way to eat courgettes. If you want to dress them up, add some sweet peas, mint and, if you like, a little soft feta, ricotta or marinated buffalo cheese like in this recipe.

There’s nothing that says summer quite like a well-grilled corn on the cob, and this recipe will certainly bring the sun to your backyard. Pop them on the BBQ, then mix with fresh salad ingredients.

An Italian classic gets a fresh twist with this caprese salad recipe. Grilled peaches, asparagus and homemade pistachio mint pesto take this gluten-free dish from simple to simply delicious

Temperatures are rising and summer is officially in full swing, so it’s time to fire up the barbecue and enjoy dining al fresco.

Give vegetables a starring role at the dinner table with this quick and easy dish. So fresh and colourful, everyone will love the delicious pairing of the sumac eggplant skewers and the zingy chilli tomato salad!

Summer’s best produce gets a chance to shine with this vegetable tart recipe. Completely cooked on the barbecue, this recipe is just what you need next time you’re cooking at the campsite or bach

Tossed in a fragrant marinade, this glorious barbecued vegetable salad is packed full of char-grilled eggplant, zucchini, asparagus and onions to create a brilliant side dish, perfect to go alongside roasted meat.

A platter of perfectly grilled vegetables, imbued with the slight smokiness of the barbecue, can taste amazing. Photography by Todd Eyre.

Haloumi is a semi-hard brined cheese – originating from Cyprus – with a salty taste and high melting point, making it suitable to grill or pan-fry. You can substitute sun-dried tomato pesto or olive tapenade for basil pesto. You can use tofu instead of haloumi. Note

Nici Wickes’ barbecued cauliflower and broccoli recipe is so delicious that you’ll wonder why you never thought of serving these “steaks” before! Fear not if they get a little charred in places – it all adds to the smoky flavour

These healthy Middle Eastern spiced vegetable kebabs combine sweet, dense kumara with juicy beetroot to create a flavour sensation that will keep you coming back for more!