Nothing makes appetite seem like a matter of national importance more than a barbecue. Tradition has its charms, although it can be considerably more charming when it can tolerate a little interference. A barbecue can remain generous, smoky, and gloriously informal while allowing vegetables, grains, fruit, and unexpected combinations to occupy more than decorative territory.
The most interesting outdoor meals often emerge when familiar barbecue pleasures are paired with ingredients that bring contrast.
A More Adventurous Grill
The grill has long been treated as though its principal duty were to mark meat with attractive stripes. Such a limited career seems rather unfair, as it can turn vegetables smoky and tender, give fruit caramelized edges, crisp bread beautifully, and lend tofu a depth that makes even devoted carnivores pause before complaining about dinner.
Eggplant is particularly magnificent over high heat. Its flesh softens while the exterior develops a deep, smoky character. Thick slices can be brushed with olive oil and seasoned with garlic, cumin, smoked paprika, and salt before meeting the grill. Once tender, the slices can be topped with lemon juice, herbs, and a spoonful of tahini.
Corn is another good companion. Grilled directly until some kernels become deeply browned, it can be finished with lime, chili powder, cilantro, and mayonnaise. A scattering of crumbled cheese can add saltiness, although the corn has enough personality to survive without it.
Mushrooms can provide another substantial centerpiece. Large portobello mushrooms can be marinated in olive oil, balsamic vinegar, garlic, soy sauce, and black pepper before grilling.
Their texture becomes dense and savory, while the marinade gives them enough intensity to stand beside traditional barbecue fare without appearing apologetic. Served inside toasted buns with crisp lettuce, pickled onions, and a sharp sauce, they can produce a sandwich with considerably more character than the average vegetable burger.
Finally, there’s cauliflower. Its thick steaks can be seasoned with paprika, garlic, coriander, and olive oil before being grilled until browned at the edges and tender within. A drizzle of lemony tahini can soften the spice, while fresh parsley brings brightness.
Plant-Based Food with Something to Say
Vegan BBQ ideas require substance, seasoning, texture, and enough richness to make the plate feel complete.
Tofu performs admirably here. Extra-firm tofu can be pressed, sliced into thick slabs, and marinated in soy sauce, maple syrup, garlic, ginger, rice vinegar, and sesame oil. Grilling produces crisp edges and a chewy center. The tofu can be served with grilled scallions, cucumber, herbs, and a spicy peanut sauce.
Skewers are another opportunity for plant-based cooking. Chunks of zucchini, bell pepper, red onion, mushrooms, and cherry tomatoes can be threaded onto skewers and brushed with a marinade containing olive oil, lemon, garlic, oregano, and chili flakes. The vegetables should retain some structure after grilling, since a skewer composed entirely of collapsed vegetables has the charm of a defeated garden. Properly cooked pieces develop caramelized edges while remaining juicy inside.
The Miraculous Rice
At a barbecue, rice provides a welcome change from the predictable parade of potato salad and coleslaw. Jasmine rice cooked with coconut milk, water, and salt pairs beautifully with chili-lime vegetables or grilled pineapple. Lime zest and cilantro added near the end keep the rice fresh.
Spanish-style rice can take a more savory direction. Rice can be cooked with tomatoes, onions, garlic, paprika, vegetable broth, and roasted peppers. The tomato provides acidity while paprika adds warmth and color. A handful of peas can bring sweetness, and chopped parsley can finish the dish. Served warm or at room temperature, it works alongside grilled vegetables, beans, or plant-based proteins.
Cold rice salads are particularly useful for outdoor meals because they can be prepared ahead of time. Cooked rice can be tossed with cucumbers, corn, cherry tomatoes, scallions, herbs, and a lemony dressing. Toasted almonds or pumpkin seeds can provide crunch, while a little feta can add saltiness (although olives can offer a similarly sharp note for a dairy-free version).
Apple and rice recipes offer another unexpected direction for barbecue cooking. Rice can be combined with diced apples, toasted pecans, dried cranberries, celery, parsley, and a sharp cider-based dressing. The result can accompany smoky foods particularly well because the fruit cuts through richness with ease.
A savory rice dish with roasted apple can become even more intriguing. Apple wedges can be grilled until browned, then folded into warm rice with toasted walnuts, caramelized onions, fresh thyme, and a little Dijon mustard. A recipe of this sort proves that fruit can occupy a savory setting without becoming dessert in disguise.
Apples Belong Near the Fire
Apples rarely receive the same barbecue attention granted to peaches and pineapple, which seems an oversight of considerable magnitude, for their firmness allows them to withstand heat, while their natural sugars encourage beautiful caramelization.
Thick apple slices can be brushed lightly with olive oil and grilled until tender with visible char marks. A dressing of lemon juice, maple syrup, Dijon mustard, and black pepper can then be drizzled over them. Fresh thyme adds an earthy note that makes the fruit feel surprisingly at home beside the grill.
An apple slaw can provide a different kind of freshness. Thinly sliced apples can be combined with cabbage, carrots, scallions, and parsley before being tossed with lemon juice, apple cider vinegar, Dijon mustard, and olive oil. A handful of toasted sunflower seeds can provide additional texture without making the preparation complicated.
Grilled apples can also become part of a salsa. Small pieces of apple can be combined with jalapeño, red onion, cilantro, lime juice, and a pinch of salt. The sweetness of the fruit softens the heat of the pepper while the lime keeps the mixture sharp. Spoonfuls of the salsa can accompany grilled tofu, black bean patties, or roasted vegetables.
A Creative Barbecue Feast
A meat-free barbecue can feel abundant rather than restrictive. Grilled mushrooms can provide richness. Tofu can carry bold marinades. Eggplant can absorb smoke. Chickpeas can become substantial patties. Cauliflower can develop charred edges and a tender center. Rice can carry herbs, spices, fruit, and roasted vegetables. Apples can contribute crispness and sweetness where a conventional barbecue might rely on another heavy sauce.
Sauces can be made before the grill is lit. Rice can be cooked in advance and served warm or at room temperature. Vegetables can be chopped while the coals heat. Apples can be sliced shortly before grilling. Marinades can be prepared in minutes. Once the fire is ready, the cooking becomes a matter of placing ingredients over heat and paying attention to their changing texture and color.
Perhaps that is the real scandal of a good barbecue: the discovery that the burger was never the most interesting guest at the party. A platter of charred vegetables, a bowl of fragrant rice, a sharp apple relish, and a beautifully grilled piece of tofu can command just as much attention. The grill and the appetite remain the same. Only the imagination has been given permission to arrive hungry.
Sign in to leave a comment.