Move over meat: how to make vegetables the star of the barbecue

The last barbecue I had while living in Israel was certainly a memorable one. Not just because my mother was visiting and there was a heatwave, but because as the coals began to burn, I went into labour with my second child. With no bath in our small bungalow, I took advantage of the toddler pool to help ease my contractions.

It was all working swimmingly except the pool had a built-in slide and we had a two-year-old toddler. Each contraction was gently massaged by tiny feet slapping into my back. Meanwhile, my husband Dvir carried on cooking, ensuring I had a good feed before the long evening ahead, something for which I was very grateful.

Nicola Crowley making a vegan barbecue feast. Photograph: Patrick Browne

While the food was overshadowed that day, the long hot summers mean barbecues in Israel usually take centre stage, and happen frequently. Meat still takes priority at these gatherings, but vegetables are always in abundance, whether it’s barbecued vegetables, salads, dips or pickles. In recent times, having relocated to Ireland and set up Mezze, our Middle Eastern food shop, deli and cafe in my hometown of Tramore, Dvir and I crave more plant-based foods. Giving them their place on the barbecue is a must for us.

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These recipes are some of our favourite barbecue dishes, that happen to be vegetarian and vegan. They are tasty and filling enough for the main event, but also great to serve alongside meaty dishes.

Arayes are the Middle East’s answer to the burger; pita halves traditionally stuffed with meat and cooked on a grill or barbecue. Our version is with cauliflower spiced with mango pickle, a condiment commonly served in falafel and shawarma eateries in Israel.

Cauliflower arayes, mashweya salad and charred cabbage. Photograph: Patrick Browne

Mashweya is a Middle Eastern cooked salad. Cook the vegetables first on the barbecue and prepare it while the main courses are cooking. This is great the next day for sandwiches or with rice, if there is any left over.

Charred cabbage is as simple as it gets when barbecuing. Just a bit of heat from the grill gives a smoky crispy side. The date syrup and rose harissa dressing gives this dish a bit of oomph.