How about a vegetarian barbecue?

And if you’re used to just grilling meat, you’ll be surprised by all the things you can come up with using vegetables and cheese on the grill. “We’re trying to prepare for the start of grilling season by offering various grill mixes that save customers time,” says Vojta Havránek of Titibit. “These contain a variety of combinations of popular grilled vegetables, such as zucchini, eggplant, tomatoes, bell peppers, mushrooms, various types of onions, chili peppers, herbs, and more. During the season, we’re even able to supply parasol mushrooms, and large brown portobello mushrooms—which are stuffed with various cheeses and herbs—are becoming increasingly popular,” he adds.

How to Prepare Fruits and Vegetables

If you’re grilling meat and vegetarian food on the same grill, make sure they don’t touch each other. Clean the grill thoroughly before placing non-meat items on it, or divide the grill into two sections.

If you’re just grilling fruits and vegetables, all you need to do is heat up the grill. However, if you also want to prepare vegetarian alternatives to classic meat dishes, read the instructions carefully to see if they can be grilled at all. In addition to vegetable combinations, you can also grill certain cheeses. Halloumi and provolone, for example, are great choices.

5 Vegetarian Grill Recipes

Pineapple

A popular fruit that tastes great grilled—not only on its own but also sprinkled with sugar and cinnamon. If you also enjoy high-quality grilled meat, the enzyme bromelain found in pineapple will help you digest it.

Portobello

Simply brush them with olive oil and grill them instead of burgers. You can also remove the mushroom stem and stuff it with nuts, herbs, and mixed vegetables. But in that case, grill them on just one side so the filling doesn’t spill out.

Sweet Potatoes

There are no limits to your imagination here. You can pre-bake them in the oven, wrap them in aluminum foil, slice them, brush them with various sauces, garnish them with herbs—basically, whatever you’re in the mood for.

Asparagus

Perfect for your first barbecue of the season, when it’s still fresh. Choose whichever you prefer, and don’t forget to trim off the woody ends. To prevent them from falling into the hot coals, skewer the asparagus.

Watermelon

Cantaloupe is great as an appetizer when paired with mozzarella, tomatoes, mint, and basil. A variation on the caprese salad is also delicious with cantaloupe, feta, oregano, and arugula.

Bimi broccoli, colorful baby zucchini, mushrooms, eggplant, bell peppers, and other barbecue favorites can also be added to couscous, quinoa, salads, or sandwiches.

“We shouldn’t forget about high-quality spices either. Fresh turmeric is excellent in marinades for chicken, and green pepper is great for seasoning grilled beef,” advises Vojta Havránek. “Among the herbs associated with grilling, savory and lemon thyme are experiencing a surge in popularity. In general, the arrival of warmer weather and the grilling season is linked to an increase in herb consumption, because grilled meat (most commonly paired with thyme and rosemary) is often served with salads (basil, lemon balm). For this season, we’ve prepared herb blends for grilling, which we’re launching under the name ‘BBQ bunches.’

“We’re also planning various new flavors that are particularly well-suited for cocktails, such as strawberry and chocolate mint,” he adds.