Marinated BBQ Vegetables – Don’t barbecue without them!
A favourite recipe for Marinated BBQ Vegetables with a simple, flavoursome marinade to take your barbecue veg to the next level. Gluten free, dairy free, vegan.
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Marinated BBQ Vegetables that carnivores will love too
Barbecues are the food of summer… But they often tend to be meat-heavy and that’s where my Marinated BBQ Vegetables come in. Don’t get me wrong… I love a sausage, burger and chicken thigh as much as the next carnivore. But I like my barbie to be balanced. And marinated vegetables are the perfect offset to the full-on meat-fest… They add colour, flavour, sweetness and nutrition with all the traditional smokiness that you expect from a good barbecue… Definitely way better than a salad.
Try them! The vegetarians and vegans will love them and the carnivores will too. And let’s be honest… Who doesn’t feel sorry for vegetarians at a barbecue. Most substitute burgers and sausages are pretty rank. So they’ll be really grateful for something flavoursome… And yes… they’re even delicious in a bun!
Can I make Marinated BBQ Vegetables with any veg?
Pretty much anything goes on this one… from sweet potatoes and squash… to summer peppers, baby corn, aubergine and mushroom… right down to sprouts, green beans and carrots. Seriously… anything! The only proviso is that if using potatoes, I would part-cook them first to ensure they are both properly done and that they are best able to take on the smokiness of the Barbecue.
Whatever veg you use… I just know you’re gonna love this recipe. I’ve not met anyone yet who hasn’t given it their seal of approval. You can even prep it in an airtight container ready to take off to ‘days out’ barbecues in the country and at the beach.
And for an added twist… try throwing in some long spiralized veg (butternut squash, courgette, etc) for extra interest and pizzazz.
Why you need a good marinade on your Barbecue Veg
Like everyone else, I sometimes throw plain veg on the barbecue. Usually, it’s long red pointy peppers, which char to perfection… Or delicious, griddle-cooked Best Corn on the Cob (a must at any summer party). Check out my post on how to cook it to juicy perfection.
But straight cooking doesn’t work for all vegetables. And marinating is a must if you want to add extra flavour and to ensure the veg stays moist and juicy with the raw and intense heat of the barbecue grill. The oil and juices from the marinade act as an insulating coat to keep moisture in. But they also help to ensure the veg cooks through to smoky scrumptiousness.
Are these Marinated BBQ Vegetables safe for Coeliacs?
Yes! Barbeque Veg is naturally gluten free and so is absolutely safe for people with Coeliac Disease (Celiac). The recipe is also wheat free, dairy free, nut free, vegetarian, vegan and soy free.
What’s in my Marinade recipe for BBQ Vegetables?
The marinade I use for my Marinated BBQ Vegetables is easy to make, yet really delicious. It’s the one I’ve been using since my twenties and it’s still the one I love best both for its fresh flavour and how it enhances the vegetables without smothering their flavour uniqueness.
You’ll need:
- olive oil
- balsamic or red wine vinegar (or a mix of both)
- fine sea salt and freshly ground black pepper
- crushed garlic
- fresh parsley
- fresh or dried thyme, oregano and basil
Like I said… nothing fancy, but oh so flavoursome… Just mix the ingredients together well… Toss the marinade with the veg… Leave it all to sit for a while… Sizzle the lot in a suitable dish over smoking coals… And enjoy all the flavours of the Mediterranean in the summer warmth of your backyard.
Equipment to make BBQ Vegetables
Because Marinated BBQ vegetables are variable in size, it’s important to cook them in or on something that will… a) protect them from falling through the grill holes into the flames below. And b) still allow the smoke to freely permeate and mingle with the veg for the best barbecue flavour.
You have two options… One bought and one homemade!
The bought option… A Barbecue Wok
If you love a barbecue, I can’t recommend enough how much you NEED a barbecue wok in your life. Seriously. It’s not just for veggies, but is perfect for any and all of those smaller foods that inevitably, at some point, fall through the bars to fiery incineration… Prawns, asparagus, mushrooms, onions, tofu, small pieces of meat, halloumi chunks and any of the usual stuff that might go on skewers (if you can be bothered to thread them).
What is a barbecue wok? Exactly what it says… It’s a bowl-shaped frying pan (with a flat bottom), made with lots of holes to allow the smoke and heat through, but that are small enough to keep food in.
I’ve had mine for about 30 years and it’s still going strong. These days they’re made with longer handles, which is definitely a bonus! But this one that I found on Amazon looks pretty similar for functionality.
Lakeland also does a flat low-sided version. However, I don’t think it looks as good for tossing and turning the veg during cooking.
The homemade option – A foil basket
If you don’t have a barbecue wok to cook your marinated BBQ vegetables, you still have the option to make a substitute in the form of a foil basket. While it’s possible to use a solid griddle pan, this won’t give the benefit of the smoke permeating the veg. So it’s definitely better to try foil as a second resort.
- You need extra strong foil… This matters if you don’t want it ripping halfway through.
- Take at least 2 and preferably 3 large sheets and pierce plenty of holes in the centre of each sheet with a skewer.
- Layer the sheets on top of each other.
- Fold up and roll over the sides to strengthen and then twist each end to make an oval basket/boat shape that can be easily lifted on and off the barbecue (with heat-proof gloves).
Other great barbecue recipes at Gluten Free Alchemist
Of course, barbecues need lots of dishes… And (like my Marinated BBQ Vegetables) they aren’t always about the usual burger and sausage suspects. So what else can we tempt you with here at Gluten Free Alchemist? You could try:
- BBQ Swordfish with Lime, Pistachio and Coriander
- Our Best Corn on the Cob (with or without butter)
- Homemade Veggie Burgers
- BBQ Halloumi Skewers with Sweet Summer Veg
On the side:
- On the side… Pineapple Coleslaw (No Mayo Recipe)
- Baba Ganoush (aubergine dip)
- Watermelon Cucumber Feta Salad
- Perfect Hasselback Potatoes
- Gluten Free Roti (soft flatbread)
- Tortilla Wraps (gluten free)
BBQ Dessert:
- Pina Colada BBQ Pineapple (a dessert of hot pineapple with a boozy twist, cooked on the grill)
Ready to make Marinated BBQ Vegetables?
And that’s it. To be summer ready, just grab the recipe for my delicious Marinated BBQ Vegetables below (scroll another inch or two). Let me know what you think with a comment, star rating (⭐️⭐️⭐️⭐️⭐️), or a message through social media (Facebook, Instagram and Pinterest).
Don’t forget we also have an extensive Gluten Free Recipe ‘book’ Index as well. It has hundreds of tried and tested recipes of every description which are completely free to use.
All shared with my love
Marinated BBQ Vegetables
Key equipment
- chopping board
- sharp vegetable knife
- measuring jug
- barbecue wok (or strong foil)
- barbecue
Ingredients
Vegetables (all weights are approximate and vegetables can be varied as preferred)
- 2 medium red and/or brown onions (sliced)
- 150 g baby corn (sliced lengthways)
- 1 red pepper (sliced)
- 1 yellow pepper (sliced)
- 130 g button mushrooms (sliced in half)
- 2 courgettes (cut into lengths, rounds or optionally spiralized)
- 1 small butternut or other squash optional – (cut into cubes or optionally spiralized)
- 150 g cherry tomatoes (sliced in half or left whole)
- 1 medium aubergine (sliced into chips or cubes)
Marinade
- 180 g olive oil (approx)
- 75 g balsamic or red wine vinegar (or a mix of both)
- ½ tsp fine sea salt
- freshly ground black pepper (to taste)
- 4 to 5 large cloves garlic (crushed)
- handful fresh parsley (finely chopped)
- 1 tsp dried thyme (or 1 tbsp fresh chopped)
- 1 tsp dried oregano (or 1 tbsp fresh chopped)
- 1½ tsp dried basil (or 1½ tbsp fresh chopped)
Instructions
Prepare and Marinate the Vegetables
- Wash, trim and slice/chop/spiralize all the vegetables as appropriate to the type of veg, and place in a very large bowl/container.
- In a measuring jug, mix together all of the marinade ingredients thoroughly.
- Pour the marinade over the vegetables and either using hands or a large spoon, mix well, making sure all the vegetables are well coated.
- Leave to marinate for at least an hour and preferably for a few hours re-mixing occasionally to help the infusion process.
Cooking the BBQ Vegetables
- When ready, cook the veg on the BBQ over very hot coals (you will probably need to do this in batches) using either a BBQ wok or a home-made foil basket (two to three layers of extra strong foil shaped into a container with several holes pierced through to allow the smoke to mingle).
- Stir and turn the vegetables intermittently during the cooking process.
- The veg is done when it is soft and beginning to brown on the edges slightly.
- If cooking in batches, keep the veg warm in the oven or serve as it is cooked.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
We are getting to BBQ season, so I will pin this and for sure try it out.
I visited you via Full Plate Thursday, 642
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Thank you Esme and sorry for the delay in response.
I’ll be sure to check it out xx