Summer without a barbecue is like a beach without sand – technically possible, but why bother? There’s just something about firing up a grill that turns a simple meal into a full-blown event. Sun shining, drinks clinking, and the unmistakable sizzle that says, “You’re doing summer right.”

While the grill has long been the domain of steaks and sausages, the modern cook knows that the true charm lies in elevating the unexpected, namely, vegetables and fruits. With the right prep and a little grill-side TLC, a slab of marinated tofu or a skewer of grilled peaches can steal the show from any meat dish (and they won’t leave you in a food coma). Plus, there’s a quiet luxury in serving grilled watermelon with a touch of sea salt or smoky halloumi beside herb-marinated eggplant. It says, “I care about flavor and balance, and yes, I have taste too.” So if you’re ready to give your summer spread a delicious, colorful upgrade, read on.

Preparation

The golden rule of any successful vegetarian BBQ is to prepare like a pro. Especially when camping, pre-washing and chopping your vegetables at home will save you time. Store the prepped veggies in airtight containers or reusable bags and keep them cool in a properly packed cooler. Marinate hearty vegetables (like zucchini, eggplant) and proteins like tofu before your trip to let the flavor soak in. Assemble the veggie skewers in advance if that’s the plan.

Oiling

Here’s the deal. Vegetarian items tend to stick to the grill like they’re trying to move in permanently. A good brushing of oil on your food and the grates is essential. Go for high-heat oils like avocado, or grapeseed, or even a trusty olive oil if you’re in a pinch. Not only does this prevent sticking, it also gives your veggies a crispy edge and helps the seasoning to cling to the veggies like they mean it.

Temperature

Vegetables don’t like drama. Keep the heat moderate to avoid burning the outside while the inside stays raw. Use indirect heat for denser items like corn on the cob or potatoes. Wrap them in foil and let them bask gently in the heat. For most vegetables and veggie burgers, medium heat is the sweet spot.

What to throw on the Fire

Vegetable Skewers: Colorful, customizable, and crowd-pleasing. Bonus points for adding pineapple.

Veggie Burgers: Brush with oil, grill over medium heat, and flip carefully. Some store-bought versions are more fragile.

Corn on the Cob: Three ways to do this– in the husk (soaked), husked and oiled, or foil-wrapped with butter and seasonings.

Hearty Veggies: Grill planks of eggplant, zucchini, and bell peppers until tender and lightly charred.

Tofu & Halloumi: Marinate tofu beforehand for max flavor. You can grill the halloumi straight up until golden and gooey.

Grilled Fruits: Pineapple, peaches, and even watermelon caramelize beautifully and bring a sweet, smoky finish.

Tips for Grilling Fruits

Choice of Fruit: When it comes to the grill, firm fruits are your friends. Pineapple, peaches, watermelon, apples, mangoes, and even bananas in their peels.

Preparation: Cut thick slices of the fruits. Leave skins on when helpful and lightly oil to avoid a sticky mess. Make sure you have clean and oiled grates to avoid fruit casualties.

Grill time and heat: Fruits need little time to grill, 2-5 minutes per side. Remember you’re aiming for caramelized and warm, not mushy and sad.

Flavor boost: You can brush the fruits with honey or maple syrup, sprinkle with cinnamon, or drizzle some lime juice. This will give you a truly gourmet experience. You can also serve the grilled fruit with yogurt, ice cream, in salads, or toss them in drinks.

Flavor Boosters

Marinades like soy sauce, citrus juice, herbs, and spices are the flavor boosters you need for a veggie barbeque. Dry Rubs are great for tofu and firmer vegetables. You can add sauces and glazes like BBQ sauce and chimichurri to give an additional boost to the flavor. Just make sure you add these at the end to avoid burning. Fresh herbs like parsley, basil, and cilantro are the finishing touch that says you know what you’re doing.

Camping Considerations

Unless you’re holding a barbecue in your backyard, these are some points you should remember. Make sure your grill is stable and nowhere near flammable gear (like your tent). For campfire grilling, wait until the flames die down and you’ve got steady coals. Keep your recipes simple and your gear minimal. Foil packets are a camping MVP, and don’t forget a reliable water source for hygiene and soaking skewers. And, obviously, don’t leave the grill unattended unless you’re hoping for a visit from Smokey Bear.

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FAQs

Q. Which are the best fruits to choose for barbecue?

A. The best fruits to choose for barbecue are stone fruits like peaches, nectarines, plums, and apricots.

Q. What can be a good substitute for maple syrup and honey to enhance sweetness?

A. To enhance sweetness, you can also use agave nectar or sprinkle brown sugar.

Q. What else can I pair grilled fruits with?

A. You can also pair grilled fruits like pineapple and mango with pork or chicken to create savory dishes.