Home Healthy Eating Ocado Reveals Globally-Inspired Vegetarian BBQ Recipes for Summer

Ocado Reveals Globally-Inspired Vegetarian BBQ Recipes for Summer

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With TikTok views on the hashtag #VegetarianBBQ having increased by +177% in the past two weeks, Brits are looking for inspiration to broaden their horizons on the veggie grill this summer.

Working with chefs to develop seven delicious globally-inspired twists on veggie BBQ staples, Ocado has created the perfect guide, including mains, sides and desserts.

From deliciously refreshing Middle Eastern-style tomato and cucumber panzanella, to the ultimate tamarind paneer with chutney and Swedish hassleback potatoes with garlic and fennel and more, here is a BBQ menu sure to impress:

Starter

Middle Eastern-style tomato and cucumber panzanella

This Fattoush-style fresh and crunchy panzanella is perfect for those wanting to try out new flavours.

Ingredients

  • 1 red onion, finely sliced
  • 1 tbsp apple cider vinegar
  • 1 tsp caster sugar
  • 1 tsp pomegranate molasses
  • 1 tsp salt
  • 400g cherry tomatoes, halved
  • 1 cucumber, quartered lengthways, then cut into 2cm chunks
  • 115g ciabatta, halved lengthways (we used M&S 2 Half Ciabatta)
  • 1 small bunch dill, leaves chopped, stalks finely chopped
  • 1 small bunch flat-leaf parsley, leaves chopped, stalks finely chopped
  • 1 tbsp sumac
  • 3 tbsp extra virgin olive oil

Method

  1. Mix the onion in a bowl with the vinegar, sugar, pomegranate molasses and ½ tsp salt. Scrunch together using your hands, until the onion starts to soften.
  2. Toss the tomatoes and cucumber in a large mixing bowl with the remaining salt and a generous grind of black pepper.
  3. Grill or barbecue the ciabatta for a couple of mins each side, until dark char marks form. Tear into chunks and stir into the tomato and cucumber mix. Add the herbs, sumac and olive oil. Drain the onions and add these too. Stir to combine.
  4. Allow the mixture to sit for 30 mins before serving, to allow the bread to take on the flavours from the other ingredients.

Lighting your BBQ

Tamarind paneer with mint, parsley, and apple chutney

With searches for “Indian veggie bbq recipes” up by 91% in the last 12 months, this tamarind paneer paired with sweet herby chutney is perfect for lighting your BBQ party up with some South Asian spices.

Ingredients

  • 6 tsp soy sauce
  • 6 tsp tamarind chutney
  • 2 tsp ground ginger
  • 2 tsp garlic powder
  • 2 tsp chilli powder
  • 2 tsp ground coriander
  • 3 tsp ground cumin
  • 2 tsp fennel seeds, crushed
  • 1½ tsp salt
  • 1 tsp cornflour
  • 4 tsp sunflower oil, plus extra for drizzling or brushing
  • 2 226g blocks of paneer, cut into 24 triangles
  • 3 tsp chopped mint leaves, plus extra leaves for sprinkling
  • 3 tbsp chopped flat-leaf parsley
  • 1 green chilli, roughly chopped
  • 1 green apple
  • 1 tsp caster sugar
  • 1 tsp chilli flakes
  • 5 tsp olive oil
  • 2 garlic cloves
  • ½ lime, juiced

Method

  1. Put the soy sauce, tamarind chutney, ginger, garlic powder, chilli powder, coriander, 2tsp cumin, fennel seeds, ½tsp salt, cornflour and sunflower oil into a bowl and mix. Add the paneer pieces and stir well to cover with the marinade, then put in the fridge for 30 mins to marinate.
  2. While the paneer is marinating, make the chutney. Place the mint leaves, parsley, green chilli, apple, caster sugar, chilli flakes, remaining 1tsp cumin, remaining 1tsp salt, 5tsp olive oil, garlic cloves and lime juice into a blender with 80ml cold water and blitz to form a smooth paste. Set aside to serve with the paneer.
  3. Prepare the barbecue for cooking – it’s ready when the flames have died down to hot embers. Drizzle the marinated paneer with oil and place onto the grill. Cook for 3 mins on each side until the paneer feels soft when pressed –add another min or so if you need to. If you’re not cooking on a barbecue, you can cook the paneer on a griddle pan instead. Heat the pan over medium heat, brush with oil and place the marinated paneer pieces onto the griddle pan one at a time; cook for 4 mins on each side. Or heat a grill to 200°C and grill the paneer pieces for 4 mins each side.
  4. Sprinkle the paneer with the extra mint leaves and serve with the chutney.

Main course

Whole BBQ cauliflower with a smoky spice rub

BBQ cauliflower is on the rise among vegetarians and meat eaters too. In fact, searches of ‘bbq whole cauliflower recipe’ have seen a 100% increase in the past 12 months – so here’s Ocado’s take on the recipe.

 Ingredients

  • 1 medium cauliflower
  • 2 tbsp olive oil
  • 2 tbsp dried oregano
  • 1 tbsp smoked sea salt
  • 1 tsp mild chilli powder
  • 2 lemon
  • 4 tbsp greek yoghurt
  • 1 jalapeño, finely chopped
  • 1 tbsp fresh oregano, leaves finely chopped

Method

  • Start by mixing the dressing ingredients together in a bowl. Season to taste and pop in the fridge until needed.
  • Remove the outer leaves of the cauliflower. Trim the stalk with a knife – you want to level it off so the cauliflower will sit flat.
  • In another small bowl, mix the oil, oregano, smoked salt, a pinch of black pepper, chilli powder and lemon zest to make the rub. Then, use your hands to rub it all over the cauliflower.
  • Put the cauliflower onto the BBQ, over indirect heat, and put the lid on. Bake it on the BBQ for 30 mins – make sure your coals are nice and hot and try not to peep at it or the heat will escape.
  • After 30 mins, move the cauliflower over to the direct heat and cook for another 10-20 mins, turning to make sure it’s lightly charred all over and the cauliflower has softened but still has a good amount of crunch in the middle.
  • Remove and carve it into wedges for dipping and dunking in the yoghurt sauce. TIP: To cook indoors, preheat oven to 190°C/170°C fan/gas 5 and roast for around 40–50 minutes.

Halloumi and barbequed vegetable flatbreads

Halloumi is a veggie fan-favourite, so this spicy, salty, sweet and tangy dish is a popular option for a hot summer’s day.

Ingredients

  • 4 tbsp rose harissa
  • 3 tbsp sweet white miso paste
  • 6 tbsp olive oil
  • 1 lemon, juiced
  • 2 courgettes, cut into 2cm cubes
  • 2 red peppers, cut into 6 slices
  • 250g halloumi, cut into 2cm cubes
  • 2 red onions
  • 2 carrots, peeled and cut into ribbons
  • 4 radishes, finely sliced
  • 100g rocket
  • 1 shallot, finely chopped
  • 2 tsp pomegranate molasses
  • 4 flatbreads

Method

  • Place eight bamboo skewers in a roasting tray and put a jar or mug on top to weigh them down, before covering them with water. Allow to soak for at least an hour (this will prevent the skewers from burning on the barbecue).
  • Mix the rose harissa, miso paste, 2tbsp olive oil and the lemon juice together in a bowl with 2tbsp of water to loosen.
  • Place the courgettes, peppers and halloumi in a roasting tray. Leaving the root end intact, cut the onions in half and peel away the papery skin, then cut each half into three wedges through the root (this will hold the onion together as it cooks on the barbecue). Toss in the roasting tray with the vegetable and halloumi mixture then pour over the harissa marinade. Use a spatula to completely coat the vegetables in the marinade. Cover and set aside for 20 mins.
  • Wearing gloves (it’s a messy job), thread the vegetables and halloumi onto the bamboo skewers, alternating so that each skewer has one or two 2 pieces of halloumi and a good mix of vegetables. Barbecue the skewers for 10-12 mins, depending on the heat of your barbecue, turning regularly.
  • Meanwhile, place the carrots, radishes and rocket in a bowl and combine. Mix the shallot, remaining 4tbsp olive oil and pomegranate molasses together in a small bowl and season with salt and pepper. Pour the dressing over the rocket mixture. 
  • Toast the flatbreads on the barbecue then top with the salad and a couple of halloumi and vegetable skewers.

Something on the side?

Hasselback potatoes with garlic and fennel

Ingredients

  • 750g baby potatoes
  • 1 garlic bulb, cloves separated, skin on
  • 2 tbsp olive oil
  • 1 tbsp fennel seeds

Method

  • Preheat oven to 200°C/180°C fan/gas 6. Cut narrow slices into the potatoes, but not all the way down to the base. Make the slices 3mm thick, a little narrower than a pound coin.
  • Pile onto a baking tray, season with sea salt and a few grinds of black pepper, add the garlic cloves, drizzle with the oil, toss and pop in the oven.
  • Cook for another 15 mins, or until the potatoes are cooked through.

Corn ribs with a coriander, tamarind, and chilli dressing

‘Mauritian cuisine recipes’ have seen a 240% increase in searches in the past 12 months prompting Ocado and Shelina Permalloo to share their take on this trending cuisine by creating Mauritian-style corn on the cobs.

Ingredients

  • 6 corn on the cob
  • 50g tamarind paste (vegan, if required)
  • 1 tbsp light soy sauce (gluten-free, if required)
  • 20g light soft brown sugar
  • 2 red chillies
  • 2 tbsp chopped coriander
  • 1 tbsp vegetable oil

Method

  • Preheat the oven to 200°C/180°C fan/gas 6. Boil a pan of water. Hold each corn cob with a hand at either end, then snap them in half, to make 12 cobettes; boil for 5-7 mins until tender. Drain and set aside until cool enough to handle.
  • Use a sharp knife to carefully slice lengthways through the centre of each cobette. Place the pieces on a chopping board, kernel-side up, then cut each in half lengthways again to create ‘ribs’ of corn. Transfer to a baking tray; bake for 10 mins, so the ribs crisp up and curl.
  • Meanwhile, make the dressing. Place the rest of the ingredients into a blender with 100ml warm water – don’t season, as the soy adds enough salt – and blitz until smooth (or use a stick blender).
  • When cooked, remove the corn ribs from the oven and toss with the dressing.

Time for dessert?

Rhubarb  and amaretto tiramisu

To end your barbeque on a sophisticated note, try this Italian favourite with a touch of amaretto and rhubarb.

Ingredients

  • 4 rhubarb, trimmed, washed and chopped
  • 40g brown sugar
  • 170g mascarpone
  • 70mL single cream, whipped
  • 1 orange, zest and juice
  • 4 tsp icing sugar
  • 2 tsp amaretto
  • 8 sponge fingers
  • 4 sprinkles chocolate, grated, to serve

Method

  1. Cook the rhubarb and brown sugar in a saucepan over a low heat, covered, for 15 mins, until very soft. Transfer to a container and chill.
  2. Mix the mascarpone, icing sugar, amaretto and orange zest until smooth. Fold through the whipped cream.
  3. Dip the sponge fingers in the orange juice, two at a time. Break the biscuits in half and place two halves in the base of an individual serving glass. Top with 2tbsp of the mascarpone mixture, followed by 2tbsp rhubarb, another two biscuit halves and another 1tbsp of mascarpone mixture. Repeat with the remaining ingredients to make four servings. Top each glass with grated chocolate.

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