Best Vegetables to Barbecue

Fire up the grill with our handy hints for perfecting barbecue vegges. From corn on the cob to griddled courgettes, this is how to make the most of your BBQ this summer.

Content editor

Ellie Spicer

Best Vegetables for the Barbecue

Whether you’re cooking for vegetarians, leaning more flexitarian or simply giving burgers the night off, cooking your veg over coals creates big, bold flavours and contrasting textures. After all, few things say summer quite like corn on the cob fresh off the grill.

From quick‑cooking courgettes to robust cauliflower steaks, these are the vegetables we reach for time and again when it comes to barbecues:

Asparagus
Aubergine
Beetroot
Cauliflower
Corn on the cob
Courgette
Fennel
Mushrooms
Onion and spring onion
Peppers, including padrón peppers
Tomatoes

How to barbecue better See our fresh vegetables

How to barbecue vegetables

When it comes to barbecuing vegetables properly, understanding water content makes all the difference.

Tender vegetables such as tomatoes, courgettes and peppers have a higher moisture level. Over the heat, they soften, gently curl and pick up smoky char along the way. That contrast – dark, bitter edges against naturally sweet flesh – is what makes barbecued veg so delicious.

Hardier vegetables like carrots, potatoes and parsnips need a little more thought. A quick steam beforehand or slicing into wedges speeds things up and ensures they cook evenly. Done well, they promise warmth, depth and substance that confidently stand alongside anything meaty.

See our barbecue recipes

How to barbecue courgettes

Slice courgettes into wedges about 1cm thick – cutting on the diagonal gives more surface area for those all‑important grill marks.
Toss with olive or avocado oil and season lightly.
Grill for 3–4 minutes per side, until just tender and beautifully charred.
Finish with mint, feta and lemon zest, or drizzle with diced tomatoes and shredded basil.

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How to barbecue corn on the cob

Corn cobettes can go straight onto the grill.
Larger cobs benefit from being cut into 8-10cm rounds and briefly steamed to get them started.
Grill over direct heat for 15-20 minutes, turning regularly to avoid scorching the kernels.
Corn on the cob is an iconic barbecue staple for a reason. Keep your toppings simple with butter and sea salt, or level things up with shaved Parmesan, Campfire Sweetcorn Relish or even a dusting of cinnamon sugar.

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How to barbecue cauliflower

Rain on the horizon? Cauliflower is perfect 'barbecued' indoors but for grilling outside:

Size really matters. Slice your florets into bite-sized portions, or create cauliflower steaks by slicing thickly.
Dry rub with your chosen spices – everything from mild curry powder to sweet cinnamon works with cauliflower, but we particularly like a mix of cumin, paprika and chilli powder. Season well with salt and pepper.
Cover in your chosen oil – veg, olive or avocado oil all work well here.
Grill steaks directly on the bars of your grill, and for florets, consider using an oven tray.
They're ready when a fork slides easily into the flesh with only a little resistance.

Add the florets to tacos or rice salads, and enjoy the steaks with bold sauces like chimichurri or salsa verde.

See our cauliflowers

How to Barbecue Mushrooms

Chestnut mushrooms: keep these whole or slice in half, then slide onto kebab skewers with a drizzle of oil.
Portobello and flat mushrooms: keep whole, season with oil, salt and pepper, then cook directly on the grill. Finish with a scattering of thyme and a drizzle of soy sauce.
Lion's Mane mushrooms: these mushrooms take on smoky flavours beautifully. Be sure to press them firmly during cooking to release their water. Top with frizzled garlic, or 'pull' them and cover in barbecue sauce.
Oyster mushrooms: maintain their meaty texture by barbecuing on a high heat, quickly, and finishing with bold flavours like Korean gochujang or crispy chilli oil.

A note on garlic: Garlic is flavour‑packed but burns quickly over high heat, turning bitter. If you’re using it, cook gently or prepare it separately, then finish your vegetables once they’re off the grill.

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How to barbecue peppers

Slice your chosen peppers in half and remove the seeds. Keep padron peppers whole.
Cut into 1cm thick ribbons, season with salt and pepper, then drizzle with oil.
Add to veggie-packed skewers (halloumi works well here too), then grill for 4-5 minutes on each side.
Or, keep in halves, season and grill directly over a high heat, looking for those dark grill marks.
You can choose to remove the skin after barbecuing, or simply finish with a touch of balsamic vinegar and fresh basil.

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More barbecue tips from M&S Food

Whatever summer brings, you’ll find exactly what you’re looking for in the Foodhall. Need ideas for eating al fresco? Browse for summer ideas in our inspiration hub, check out our guide to grilling almost anything and the perfect wines to pair with your barbecue. Bring it on.

Published 16/04/2026