BBQ
Choose a shape with a purpose
A broad slice of courgette is easy to turn. A wedge of cabbage can hold together around its core. Small mushrooms may be easier to handle in a suitable grill basket. Think about the grate before picking up the knife. The best cut gives the vegetable a useful surface for browning while keeping it manageable.
Build the plate around texture
Pair something soft with something crisp. Let smoky peppers sit beside a fresh cucumber salad, or serve potatoes with a spoonful of sharp herb dressing. This is a way to make a vegetable-led menu satisfying through variety rather than asking one ingredient to imitate meat.
Season in layers
Salt and a little oil prepare a surface for cooking. Acid and tender herbs often make a brighter contribution at the table. Taste before adding more. A finishing sauce should bring the vegetables into focus; it should not make every item taste identical.
Serve generously
Give vegetables the same attention you would give a centrepiece. Use a wide platter, leave room between contrasting ingredients and put extra dressing nearby. Tell guests what is on the plate, especially when sauces contain dairy, nuts or other allergens. A thoughtfully assembled vegetable spread can be the reason people return for another helping.
An original BBQ Stories article, prepared with AI assistance. Our editorial approach
