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Kickoff to Summer Veggie BBQs

Nothing says summer is starting to us like some of these staples. So, here’s an updated step by step guide to our ultimate plant-based BBQ. If you’re starting with appetizers, you can’t go wrong with guac. A massive salad is also of course a must! (MW’s current go-to is the Ella’s Flat’s Filling Salad). And finally, instructions for some plant based friendly mains below…enjoy! 



  • Portobello mushrooms
  • Baby potatoes (any kind)
  • Shishito peppers
  • Cucumbers
  • Olive Oil


  1. Rinse all veg thoroughly and chop romaine lettuce, cucumber and tomatoes for salad
  2. Boil water then add rinsed potatoes whole for 8-10 minutes
  3. Add olive oil and sea salt to taste to portobello mushrooms
  4. Use fork to cut through potatoes to make sure they are done then drain water and cut them in 1/2
  5. Add olive oil and sea salt to taste to potatoes
  6. Turn on the grill and let heat up for a few minutes before putting on any food
  7. Add portobello mushrooms (cap side in the grill) for 10 minutes until they soften and become very juicy
  8. Add peppers for 8 minutes and rotate every few minutes until they start to brown.
  9. When browned take off the grill and drizzle olive oil, sea salt and a little lemon to taste.
  10. Add sliced potatoes face down for 10 minute until they start to brown


  • 1 large cucumber
  • 1/3 cup chopped dill
  • 1/2 cup white vinegar
  • 1/3 cup olive oil
  • Sea salt to taste


  1. Chop cucumbers
  2. Mix dill, white vinegar, olive oil and sea salt together
  3. Let sit for 45 min before eating

Recently, MW’s favorite has been this salad, but she also loves a mixed green salad with cucumber, tomatoes, and her Simple Salad Dressing recipe below.

Simple Salad Dressing Recipe (Click here for full recipe)

  • Raw apple cider vinegar
  • Lemon
  • Sea Salt
  • Olive Oil

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