3 HomeGrown BBQ Ideas to Kick Off Your Summer (Vegetarian Edition)

For all you vegetarians out there, Coast Spas Lifestyles has prepared a list of vegetable BBQ ideas to veg out for the Summer season.

Vegetable Foil Packets


  • 1 Medium Zucchini
  • 3 Medium Carrots
  • 12 ounces Baby Potatoes (350g)
  • 1 Large Red Onion
  • 2-4 Garlic Heads
  • 4 tbsp Extra Virgin Olive Oil

Spice Mix

  • 1 tsp Dried Garlic
  • ¼ tsp Black Pepper
  • 1 tsp Sweet Paprika
  • 2 tbsp Marjoram
  • ¾ tsp Salt


  1. Preheat BBQ to 400°F (200°C)
  2. Light the barbecue and allow time for BBQ to heat up. Season the beef with salt and pepper, then cook for 8-10 mins on each side until well browned. Spoon over a little of the marinade as it cooks.
  3. Cut zucchini into chunks, peel and slice carrots, and cut baby potatoes into quarters. Cut onion into rings or quarters. Trim top of each garlic head (about quarter inch where stem is) so cloves are exposed.

Place all veggies in large bowl, except for garlic heads. Drizzle oil over veggies.

Prepare spice mix by combining all ingredients in small bowl.

Sprinkle seasoning over veggies and mix them until evenly coated.

Divide veggies into four sheets of foil.

Place garlic head open side down into large bowl where veggies were. Press down so the cloves suck up juices (oil +seasoning). Repeat with the rest of them. Place them in the middle of each packet.

Wrap each packet tight and place them onto the grill until done.

Get your fresh local veggies at Close to Home Organics https://www.closetohomeorganics.com grown right in the Fraser Valley.

Find the original recipe HERE

Courgette Lollipops


  • baby courgettes 8
  • lemons 2, zested and juiced
  • oregano 2 tbsp
  • dried chilli flakes 1 tbsp
  • clear honey 2 tbsp
  • olive oil 4 tbsp
  • black peppercorns ground to make 1 tsp


  1. Top and tail courgettes and cut each into 3 equal piece and put into shallow container.
  2. Mix together with lemon zest and juice, oregano, chilli, honey, oil, black pepper, and a good pinch of salt in a bowl. Gently mix and marinate for 3 hours or overnight.
  3. Ensure to soak wooden skewers in cold water for 30 minutes.
  4. Skewer courgette pieces and cook on indirect BBQ heat. Turn on all sides until grill marks appear and flesh is tender. Safe with remaining sauce for dipping.

Find the original recipe HERE

Smoky Miso Aubergines


  • sake 30ml
  • mirin 30ml
  • white miso paste 70g
  • golden caster sugar 25g
  • baby aubergines 14

Pickled Mooli

  • toasted sesame oil
  • asian white radish (mooli) 1
  • caster sugar 1 tbsp
  • rice vinegar 5 tbsp


  1. To prep pickled Mooli, peel mooli and put through a spiralizer or shave into thin strips using vegetable peeler. Mix 1 tbsp sugar and vinegar with 3 tbsp water and stir until sugar has dissolved. Add the mooli, cover and chill.
  2. Heat barbecue to medium-high. Mix sake, mirin, miso and sugar in bowl. Halve aubergines lengthways and score flesh on diagonal, at about 2 cm intervals. Brush aubergines with sesame oil and season with a little salt. Grill for 2-4 minutes, until starting to turn golden and soften. Brush all over with miso paste.
  3. Grill again for another 15 minutes.
  4. Keep turning aubergines every few minutes to stop the sugar from catching, brushing with more of miso paste when turning them. Aubergine should be very soft all the way through and coated with sticky glaze, which is just starting to catch at the edges and turn golden brown.
  5. Serve with sesame seeds and spring onions scattered over, the pickled mooli and some steamed rice on the side.


Find the original recipe HERE

All these delicious BBQ recipes can be flawlessly executed with a Premium Barbecue. Drop by Coast Spas Lifestyles to get up to 25% off our Barbecues. Start your summer with a sizzle!

Visit us HERE to find out about Coast Spas’ May Sale

Drop by Coast Spas Lifestyle on May 11 to meet Canada’s BBQ Master, Rusty Johnson!


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