Veggie BBQ — Melbourne backyard edition

Seasonal, simple and smoky: easy vegetarian BBQ recipes inspired by Melbourne markets and summer barbies.

Core ingredients

Chop veg into even pieces; pre-soak wooden skewers 20 min. Toss with marinade 15–30 min before grilling.

Hot medium heat; char each side 3–5 mins. Move to indirect heat to finish without burning.

Drizzle with extra lemon & herbs. Offer toasted sourdough, pickles and a yoghurt dip for contrast.

Use locally smoked sea salt or smoked paprika for an Aussie smoky note without charcoal.
Swap honey for maple to keep it vegan-friendly.
Try charred corn with lime butter and chilli flakes for a crowd-pleaser.

Hi — I'm Maya, Sparkavenue's Melbourne cook. I love market-to-barbie recipes that are kind to the planet and big on flavour.

Oil the veg lightly and ensure your grill is hot. Use a non-stick griddle plate or clean grate. Don't move pieces too early.

Marinated tofu, tempeh strips, chickpea fritters or smoky lentil patties hold up well on a BBQ when brushed with oil.

Visit Queen Victoria Market, Prahran Market or local farmers' stalls for seasonal veg and small-batch marinades.

Save this page, gather fresh produce, and invite friends. For collaborations or recipe requests, reach out.