Vegetarian BBQ — vegetables, tofu & more on the grill

BBQ isn't just for meat-eaters. Grilled vegetables have a character all their own — the smoke, the heat, and a good dry rub give them a depth you can never achieve in a pan. Whether you eat fully vegetarian or just want to get more out of your side dishes: this is the guide.

Why dry rub on vegetables?

Vegetables naturally have less fat than meat, allowing spices and smoke to penetrate directly into the surface. A dry rub instantly adds flavor, helps caramelize at high heat, and creates a crispy exterior with a tender interior. The result is vegetables you'll never want to miss on the BBQ again.

Vegetarian butcher — meat substitute on the BBQ

More and more people are going to the vegetarian butcher for their BBQ meat substitutes — think seitan spareribs, tempeh steaks, plant-based meatballs, or vegan sausages. Most vegetarian butchers in the Netherlands have products specially developed for grilling. Tips:

  • Seitan — the most meat-like texture, works well on direct heat. Dry thoroughly before applying the rub.
  • Tempeh — nutty, firm, absorbs rub and smoke well. Marinate briefly in oil before grilling.
  • Vegan sausages — turn regularly, not too hot — similar to chicken sausage in terms of susceptibility to drying out.
  • Jackfruit — ideal for pulled-style — low & slow in the oven or smoker. The Memphis BBQ Rub is the perfect match.

A dry rub works on meat substitutes exactly as it does on meat — the crust and caramelization are created by the same Maillard reaction. Rub generously and give the rub 15–30 minutes to adhere before grilling.

Which rub goes with which vegetable?

🌽 Corn — Memphis or Tex-Mex

Corn is a classic on the BBQ. The sweetness of corn pairs perfectly with the sweet and smoky Memphis BBQ Rub. Want more spice? Use Tex-Mex for a smoky, spicy kick.

  • Rub with rub and a thin layer of oil
  • Directly on the grill, turn for 10–15 minutes

→ Grilled corn on the cob — the perfect side dish

🌶️ Bell Pepper — Shawarma or Korean BBQ Rub

  • Halve, remove seeds, rub with rub and oil
  • Indirect heat, 15–20 minutes

→ Grilled bell peppers on the BBQ

Zucchini — Shawarma or Toscana Fire

  • Slice, rub with rub and oil
  • Direct heat, 3–4 minutes per side

→ Grilled zucchini on the BBQ

Sweet Potato — Memphis or Carolina Gold

  • Slice into 1 cm thick pieces, rub with rub and oil
  • Indirect heat, 20–25 minutes, turn halfway

→ Grilled sweet potato on the BBQ

Eggplant — Shawarma or Tex-Mex

  • Slice into 1.5 cm thick pieces, brush with oil and rub
  • Direct heat, 4–5 minutes per side

Tofu — Korean BBQ Rub or Tex-Mex

Use firm tofu, press for at least 30 minutes to remove moisture. Rub generously, let sit for 15 minutes. Direct heat on oiled grill, 4–5 minutes per side.

Halloumi — Shawarma or Jamaican Jerk

  • Slice into 1 cm thick pieces, lightly rub with seasoning
  • Direct heat, 2–3 minutes per side — serve immediately

Portobello mushrooms — Memphis or Korean BBQ Rub

  • Remove stem, rub with seasoning and oil on both sides
  • Indirect heat, 10–12 minutes cap side up

🔥 Ready to get started? Freshly mixed after your order — not from the shelf.

→ 3-Evening Pack — 3 rubs of your choice → View all rubs

Technique tips for vegetables on the BBQ

  • Oil is essential — always rub with a thin layer of oil before the rub
  • Don't turn too early — let vegetables release from the grill before turning them
  • High heat for grill marks — vegetables need direct heat for caramelization
  • Cut to equal thickness — for even cooking

All vegetable recipes

Side dishes that are also vegetarian

More about healthy and conscious barbecuing