There’s something quintessentially summery about vegetables cooked over hot coals. The aroma wafting from the grill, the golden streaks that slowly appear on the surface, the pleasure of preparing simple ingredients whilst letting the heat of the barbecue bring out their flavours and textures. And whilst barbecuing is usually associated with meat and fish, it is increasingly the vegetables that are taking centre stage, becoming the stars of appetisers, side dishes and even main courses.
Aubergines, peppers, courgettes and portobello mushrooms are among the ingredients best suited to this method of cooking. They have different characteristics, but share one key quality: when grilled, they develop flavours that would be difficult to achieve using other cooking methods.
In this guide, you’ll discover how to prepare vegetables to perfection, the cooking times, when it’s best to marinate them, and 10 ideas for serving them at your next barbecue.
Which vegetables should you choose for the barbecue?
Not all vegetables react in the same way to the heat of the embers. Some require gentler temperatures, whilst others develop their best flavour when exposed to intense heat.
Aubergines: perfect for marinating
Aubergines are among the vegetables that benefit most from being grilled. Once exposed to the heat, their flesh becomes soft and creamy, whilst the surface develops a light golden crust that locks in all the smoky aroma.
They are perfect served straight off the grill or dressed afterwards with extra virgin olive oil, fresh herbs or light sauces. What’s more, they absorb marinades very well, making them an ideal base for richer dishes.
Peppers: all the sweetness of the embers
Cooking peppers on the barbecue brings out their natural sweetness. The direct heat lightly caramelises the sugars in the flesh and makes the skin easier to remove, should you prefer to serve them without the skin.
They’re ideal as a side dish, but also as an ingredient in salads, bruschetta or summer main courses. Their texture remains pleasant even after cooking, especially if they’re cut into fairly large slices.
Courgettes: light and always versatile
Courgettes are probably the most common star of any summer barbecue. They cook quickly, require very few ingredients and lend themselves to endless flavour combinations.
Our tip is to cut them lengthways rather than into slices that are too thin: this way, they retain their texture better and develop the classic grill marks that characterise a perfect barbecue.
Portobello mushrooms: the richest vegetarian alternative
Thanks to their wide caps and firm texture, portobello mushrooms are often considered the ‘meatiest’ vegetarian option for the barbecue. Their intense flavour pairs well with herbs, cheeses and light sauces, whilst the embers bring out all their juiciness.
They can be cooked simply with a drizzle of oil or transformed into more elaborate dishes with tasty fillings.
How to prepare grilled vegetables
A good barbecue begins long before you light the coals. In fact, how you prepare the vegetables affects the quality of the cooking at least as much as the temperature of the coals.
Cutting is the first secret
The thickness of the vegetables is one of the most important factors to consider. Slices that are too thin are likely to dry out quickly, whilst pieces that are too thick may remain undercooked inside.
To ensure even cooking, it’s best to keep the slices of a consistent thickness: about half a centimetre for aubergines and courgettes, whilst peppers can be cut into wedges large enough to be turned easily on the grill. Portobello mushrooms, on the other hand, are at their best when left whole, so as to retain all their juiciness.
Marinating vegetables: when it’s really necessary
Vegetables do not necessarily need to be marinated for long periods. When they are fresh and in season, just a few ingredients are enough to bring out their flavour.
A dressing made with extra virgin olive oil, lemon juice, fresh herbs and a hint of spice is often enough to add aroma without overpowering the vegetables’ natural flavour.
If you choose to marinate vegetables before cooking, it’s best not to exceed 20–30 minutes, and to avoid overly acidic marinades that could alter their texture.
Temperature makes all the difference
The fundamental rule of barbecuing also applies to vegetables: the grill must be very hot before you start cooking.
A temperature that is too low unnecessarily prolongs cooking times, causes the vegetables to lose moisture and prevents the characteristic golden browning on the surface. Conversely, excessively hot embers risk burning the outside whilst leaving the inside undercooked.
The ideal solution is to cook over a medium, steady heat, turning the vegetables only when they come away easily from the grill.
Cooking times for vegetables on the barbecue
Every vegetable has different requirements. Knowing the approximate cooking times allows you to organise your barbecue better and serve everything at just the right moment.
| Vegetables | Preparation | Approximate cooking time |
| Aubergines | Slices approx. 5 mm thick | 5–7 minutes per side |
| Courgettes | Sliced lengthways | 3–5 minutes per side |
| Peppers | Slices | 8–10 minutes |
| Portobello mushrooms | Whole | 8–12 minutes |
When preparing a full barbecue, it’s important to plan the order in which the ingredients will be cooked. If you’re serving meat, fish or other foods alongside the vegetables, it can be helpful to plan the cooking times in advance. You can find out more about this in our guide to perfect timing, from meat to dessert, where you’ll find practical tips on how best to manage every stage of the cooking process.
10 ideas for preparing grilled vegetables on the barbecue
1. Grilled aubergines with Mediterranean herbs
Aubergines are perhaps the classic example of how barbecuing can transform a simple ingredient into something special. Slice them, grill them until they are tender and golden brown, then dress them with extra virgin olive oil, oregano, fresh basil and a few mint leaves. Leave them to rest for a few minutes before serving: this will allow them to absorb the dressing better and develop an even more intense flavour.
2. Grilled aubergines with cherry tomatoes, basil and shavings of Parmesan
Grilled aubergines lend themselves to a wide variety of combinations, even with simple ingredients. Once grilled, they can be served with fresh cherry tomatoes, basil and a few shavings of Parmesan, creating a dish with a Mediterranean flavour and rich in contrasts.
3. Lemon-marinated courgettes
Just a few ingredients are all it takes to bring out the best in courgettes. Once grilled, they can be left to rest in a dressing of extra virgin olive oil, lemon zest, thyme and black pepper. The result is a fresh and light side dish, perfect for any barbecue.
4. Grilled courgettes with herb-flavoured ricotta cream
Courgettes can also take centre stage in an elegant starter. After being grilled, they are served with a ricotta cream flavoured with chives, parsley and lemon zest. The contrast between the smoky notes from the embers and the delicacy of the cream makes this a simple yet beautifully balanced dish.
5. Grilled peppers with oil and basil
The embers naturally concentrate the sugars in the peppers, making them even sweeter. Once cooked, they can be simply dressed with extra virgin olive oil, fresh basil and a pinch of salt, making them one of the most popular side dishes for a summer dinner.
6. Grilled stuffed peppers
For a more substantial dish, the peppers can be stuffed with soft cheeses, aromatic breadcrumbs and Mediterranean herbs. Cooking them on the barbecue gives the filling a light crust, whilst the pepper retains all its juiciness.
7. Portobello mushrooms with garlic and parsley
Portobello mushrooms require very few ingredients. A drizzle of oil, chopped garlic, fresh parsley and pepper are enough to bring out their flavour. As they cook, they release some of their own moisture, concentrating the flavour whilst retaining a pleasantly meaty texture.
8. Stuffed portobello mushrooms
The large cap of the portobello allows you to experiment with numerous fillings. One of the simplest involves fresh cheese, herbs and a light gratin finish. Served straight off the grill, they make a rich and satisfying vegetarian main course.
9. Mixed aubergines, peppers and courgettes
Sometimes the best solution is also the simplest. Alternating aubergines, peppers and courgettes creates a colourful side dish rich in different textures. The key is to respect the different cooking times, avoiding cooking all the vegetables at the same time.
10. A vegetarian barbecue with portobello mushrooms taking centre stage
Aubergines, peppers and courgettes can be served alongside whole portobello mushrooms, creating a complete vegetarian meal. Served with toasted bread, light sauces and a few fresh herbs, they show just how much more a barbecue can offer than the classic meat grill.
Mistakes to avoid
Even the simplest dishes can be ruined by a moment’s inattention. One of the most common mistakes is cutting the vegetables too thinly, which risks drying them out before they develop that classic golden crust.
Another frequent mistake is using a grill that is still cold or constantly turning the ingredients whilst they are cooking. The vegetables need time to develop their own crispy skin: only then will they come away easily from the grill.
Finally, it’s worth remembering that every vegetable has its own cooking time. Cooking courgettes, peppers and mushrooms at the same time without taking their respective needs into account almost always leads to uneven results.
A successful barbecue also depends on having the right space and the most suitable tools, turning every moment at the hob into an opportunity to share.
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FAQ – Frequently asked questions about grilled vegetables
Not always. A light marinade for 20–30 minutes can add flavour, but when the vegetables are fresh and in season, extra virgin olive oil and fresh herbs are often all you need.
It’s important to preheat the grill thoroughly, pat the vegetables dry after marinating (if applicable), and only turn them when they come away from the surface naturally.
Yes. They can be grilled a few hours in advance and seasoned afterwards, or served at room temperature, whilst retaining their full flavour and texture.
