Adopting a vegan lifestyle does not mean missing out on the joy of outdoor grilling during barbecue season.
Most vegetables respond exceptionally well to the heat of a grill when approached with the right culinary strategy.
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Cooking plant-based meals outdoors requires a shift in perspective.
Instead of overloading the grill with numerous options, experts suggest focusing the menu on a single main dish complemented by a few carefully selected sides.
"There's a real leaning for people to overdo barbecues, but you should approach it just as you would any meal, with one central star and a few sides," says Genevieve Taylor, author of How to BBQ.
"After all, there's no other meal where you'd be expected to eat a chop, a sausage, a kebab and a chicken wing."
Appetizers and Starters
For an appetizer, Shaun McAnuff, author of Original Flava: Easy Caribbean, recommends preparing tostones.
The process involves boiling dense green plantains, which are less sweet than yellow ones, peeling them, and cutting them into thick rounds.
After flattening the pieces with the base of a mug, they are grilled until crisp and served alongside guacamole or salsa.
Aubergines offer another excellent starting option because they absorb smoky flavors very effectively.
Genevieve Taylor suggests slicing them lengthwise, brushing them with oil, seasoning, and grilling until they soften.
"Spread a filling, such as walnut paté with spices, herbs and pomegranate molasses, over the slices and roll up," Taylor says.
