Company’s Coming: 3 Vegetarian Recipes for the Grill

In Cooperation with Weber Grill Switzerland

Planning a BBQ party or just having friends or family over for a spontaneous meal? Tired of the usual burgers and sausages and looking for something light, easy, and different? Take a page from our Mediterranean and Middle Eastern friends who live in a hot climate year round – try some light vegetarian dishes from the grill. Easy to adapt to an array of dietary preferences with a modification here or there, these recipes will be sure to delight your friends and family. And the carnivores won’t even miss the meat, I promise 😉 I often cook vegetarian for my family, and my Weber Grill makes it easy – the gas grill heats up quickly, and cooking outdoors means less mess in the kitchen!

Start off your meal with a new take on the old standby: Grilled Salad. This hot 😉 trend is taking off – and why not, what a delicious way to serve the expected salad starter! You need a firm head of lettuce, like Romaine, then top it with creamy ‘Green Goddess’ salad dressing and fresh herbs. The outside of the lettuce gets charred, but the inside stays crisp and crunchy. Topped with this creamy herby dressing, it is a new and delicious way to enjoy salad.

Alongside the salad serve a pre-prepared antipasti platter of grilled and marinated vegetables. This beautiful array of flavorful vegetables has a gorgeous bright flavor due to the red wine marinade and fresh herbs.  You can see that the Weber Grill has a huge grilling surface – there is plenty of space for a large spread of vegetables!

Served with some warm crusty French bread charred on the grill, these vegetables will disappear before you know it.

Lastly, serve up a Middle Eastern-inspired combination of Aubergines with Couscous, served over silky hummus and yogurt, topped with mint, roasted red peppers, pomegranate molasses, and served with homemade pita (making pita is simple, I promise! See my recipe here.

A truly delectable and very moreish dish. I find aubergines really shine on the grill!

Cooking the pita on the grill gives it that authentic charred flavor that you get from the traditional stone ovens. An excellent grill accessory from Weber is the Weber Grill Pizza Stone, designed specifically for use on the grill, but you can grill them directly on the oiled grates or use a heavy cast iron pan. Follow the instructions as I’ve written them here, except instead of a hot oven use the hot grill.

If you are feeding children, presenting the individual ingredients as separate parts on the plate is a fun way to experiment with the flavors. My children like their pita cut into strips so they can dip and try each one.

I hope you will enjoy this flavourful journey through the Middle East and Mediterranean, as you taste the lovely fresh flavors and (hopefully) enjoy a warm night outdoors!

This post was sponsored by Weber Grill Switzerland but all opinions are my own.

Print Recipe
Company's Coming: 3 Delicious Vegetarian Recipes for the Grill
Three great vegetarian dishes to make on the grill - Grilled Salad, Grilled and Marinated Antipasti, and Grilled Eggplant with Couscous
Prep Time 30 minutes
Cook Time 15 minutes
Aubergine with Couscous Meze
Green Goddess Dressing
Prep Time 30 minutes
Cook Time 15 minutes
Aubergine with Couscous Meze
Green Goddess Dressing
  1. To Make Aubergine with Couscous: 1. Heat your grill to med-high, and lightly oil the grates. Place aubergines on grill and cook over indirect heat, turning and cooking until completely soft and golden. Once cooked, cover with foil to keep warm. 2. Pour a little olive oil into a large frying pan, add the couscous then fry for 2-3 minutes or until golden. Pour in the vegetable boullion and cook for 10-15 minutes or until just tender. Stir in 1/2 the lemon zest and juice, cool and stir in most of the herbs. 3. Mix the hummus with the yogurt and the rest of the lemon juice and zest, then spoon onto 1 large or 6 smaller plates and spread out. Top with the couscous and red peppers. Slice the aubergines and arrange on top of the couscous and drizzle with some of the pomegranate molasses. Scatter over the feta, then another drizzle of molasses and the remaining herbs. Serve with fresh pita bread.
  2. To make Grilled and Marinated Antipasti: 1. Heat your grill to high. Brush the vegetables with olive oil and grill, until cooked through. Prepare a large shallow bowl and when each vegetable is cooked, add them to the bowl, covering each time with cling film. 2. Sprinkle over the red wine vinegar then re-cover with clingfilm and leave for an hour to sit. Arrange on a plate, spoon over the juices and add a little oregano to finish.
  3. To make Green Goddess salad dressing: 1. Blend the anchovies, grated or pressed garlic, mayo, sour cream, tarragon, basil, parsley, 1 Tbsp. of lemon juice, and 4 tsp. of olive oil in a blender until smooth. Season with salt to taste.
Recipe Notes

To Grill Salad: For best results use a sturdy lettuce like romaine, that will stay together on the grill. Slice in half lengthwise, keeping the core intact on both sides. Drizzle each half with olive oil and salt and pepper. With your grill at medium-hot heat, place each piece cut-side down, avoiding direct flames. Keep an eye on them and take them off the heat when the grill-side is crispy but the inside is still tender and crunchy.

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  1. Oh, I know what I am making over Labor Day Weekend...that Grilled Salad looks AMAZING! pinned
  2. I grilled romaine for the first time last year and my life was made so much better because of it!
  3. Love grilling veggies and it really is so perfect for company! This looks wonderful, the colors are nice and vibrant.
  4. Yummmm! How is it that putting any food on the grill magically makes it taste better?
  5. These all look delicious! I'm definitely going to try them out - gotta love grilling as much as possible!
  6. wow these look so good!! 80% of my diet is veggies and this is a great alternative when other people grill out meat, i can grill thsee! YUM

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