The dog days of summer are best spent outside, preferably turning something delicious over on the barbecue. Like eggplant. Or mushrooms. Or cabbage. Seriously, if you've never tasted a , your taste buds haven't bloomed. So, here's the thing. There will be haters. Those that can't possibly imagine a barbecue without a slab of charred meat served with a couple of salads as an afterthought. We promise that any of these recipes will win those naysayers over to the vego side quicker than you can warm up the barbie.
South-east Asian flavours bring the goods. Source: Smith Street Books
Your next barbecue hit: Hetty McKinnon's roasted wombok with sesame sauce. Source: Hetty Lui McKinnon
The stuff sweet barbies are made of. Source: Smith Street Books
Drizzle on zhug - the Middle East's power-packed green sauce - and you're well-done. Source: Watts on the Grill
The barbecue is the only way to fry eggs en masse. Source: Rachel Tolosa Paz
Pile between barbecued eggplant slices and thank us later. Make extra because you're going to need them. Source: Smith Street Books
A tandoori marinade sharpens these skewers even further. Source: Martin Poole
Spelt and zucchini fritters are a good place to start on your fritter barbie journey. Source: Rob Palmer
Skewer your mushrooms a day ahead so they have plenty of time to mingle with the rosemary. Source: Alan Benson
The secret's in the sauce. Source: Adam Liaw
Spices like cumin and ground coriander add a Middle Eastern flair to perfectly barbecued vegetables. Source: Adam Liaw
