These rolls can be conveniently served at room temperature, making them ideal for advance preparation.
Main Courses
For the main course, plant-forward chef Bettina Campolucci Bondi utilizes aubergines and courgettes by creating a criss-cross pattern on them.
She marinates the vegetables in olive oil, salt, pepper, miso, and soy, or uses a jerk seasoning to ensure the flavors penetrate deeply.
Stuffed vegetables provide a substantial centerpiece for a vegan barbecue, ensuring guests receive a complete, satisfying portion rather than individual components.
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Courgettes can be halved lengthwise, scored, drizzled with olive oil, seasoned, and grilled until they become tender.
The cooked flesh is then scooped out, chopped, and combined with prepared puy lentils.
This mixture goes back into the courgette skins before a final, brief turn on the grill.
"I'd normally serve those with mint sauce and ricotta, but you could easily use coconut yoghurt or vegan cheese instead," Taylor says.
Bell peppers also serve as an effective vessel for stuffings containing chickpeas, harissa, and coriander.
These filled peppers are roasted slightly away from the direct flames until tender, then moved over the high heat to crisp the exterior.
A serving of coconut yogurt mixed with harissa complements the dish.
Side Dishes
Side dishes play an important role in rounding out the menu. Sweet potato wedges paired with a lemon-tahini dressing and roasted chickpeas offer a great combination of textures.
Grilled carrots layered with pecans, spring onions, fresh herbs, and olive oil provide another vibrant side option.
