Here’s how to put together a complete barbecue with fruit and vegetables taking centre stage
6 August 2026
A successful barbecue starts with colour, variety and flavour. Fruit and vegetables are surprisingly versatile on the barbecue. The heat gives them a slightly smoky flavour and brings out their natural sugars. With a few clever combinations, you can effortlessly put together a complete barbecue spread where fruit and vegetables take centre stage.
Start with a colourful base
A varied barbecue starts with different types of vegetables. Combine tender vegetables such as courgette and aubergine with firmer varieties such as cauliflower, fennel and sweetcorn. This gives you a lovely variety of flavours and textures.
Want to make things easy for yourself? Vegetable skewers for the barbecue are an ideal place to start. Peppers, courgettes, cauliflower, fennel, sweetcorn, aubergines and cherry tomatoes combine to create a colourful dish that works perfectly both as a side dish and as part of a vegetarian barbecue. The refreshing yoghurt sauce is the perfect finishing touch.
Give vegetables a bit of extra flavour
A good marinade doesn’t have to be complicated. Olive oil, fresh herbs, garlic and a little lemon are often all you need. Marinating vegetables briefly beforehand keeps them juicy and gives them a delicious flavour whilst grilling.
With the ‘à la plancha’ grilled vegetables recipe, courgettes, asparagus, peppers, carrots and spring onions get a delicious flavour boost thanks to a herb oil with garlic, rosemary and thyme. The vegetables retain their crunch whilst taking on that distinctive barbecue flavour.
Think beyond skewers
Many people automatically opt for skewers, but there are plenty more options. For example, arrange slices of courgette, halved leeks, green asparagus and small heads of lettuce or radicchio together in a barbecue dish. That way, you don’t have to thread anything onto a skewer and you can grill several vegetables at once.
The recipe for grilled summer vegetables shows just how easy it is. With courgette, asparagus, leeks and leafy greens, you can have a flavourful dish on the table within a quarter of an hour – one that pairs perfectly with a baguette, a fresh salad or a protein of your choice.
Don’t forget fruit
Fruit on the barbecue may be less well known, but it’s just as surprising. Grilling causes the fruit’s natural sugars to caramelise, making it extra sweet and full of flavour. Think peaches, pineapple, nectarines or watermelon as a refreshing way to round off a meal or as part of a summery salad or dessert.
Make it a complete spread
A barbecue is only really enjoyable when everyone can mix and match for themselves. So arrange a selection of grilled vegetables side by side, serve them with a fresh sauce, bread and salads, and let everyone put together their own plate. That way, there’s something tasty for everyone, whether you’re going vegetarian or want to add extra vegetables to your barbecue.