With TikTok views on the hashtag #VegetarianBBQ having increased by +177% in the past two weeks[1], Brits are looking for inspiration to broaden their horizons on the veggie grill this summer.

Working with chefs to develop seven delicious globally-inspired twists on veggie BBQ staples, Ocado has created the perfect guide, including mains, sides and desserts.

From deliciously refreshing Middle Eastern-style tomato and cucumber panzanella, to the ultimate tamarind paneer with chutney and Swedish hassleback potatoes with garlic and fennel and more, here is a BBQ menu sure to impress:

To start:

Middle Eastern-style tomato and cucumber panzanella

This Fattoush-style fresh and crunchy panzanella is perfect for those wanting to try out new flavours.

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Ingredients:

1 red onion, finely sliced
1 tbsp apple cider vinegar
1 tsp caster sugar
1 tsp pomegranate molasses
1 tsp salt
400g cherry tomatoes, halved
1 cucumber, quartered lengthways, then cut into 2cm chunks
115g ciabatta, halved lengthways (we used M&S 2 Half Ciabatta)
1 small bunch dill, leaves chopped, stalks finely chopped
1 small bunch flat-leaf parsley, leaves chopped, stalks finely chopped
1 tbsp sumac
3 tbsp extra virgin olive oil

Method:

Mix the onion in a bowl with the vinegar, sugar, pomegranate molasses and ½tsp salt. Scrunch together using your hands, until the onion starts to soften.
Toss the tomatoes and cucumber in a large mixing bowl with the remaining salt and a generous grind of black pepper.
Grill or barbecue the ciabatta for a couple of mins each side, until dark char marks form. Tear into chunks and stir into the tomato and cucumber mix. Add the herbs, sumac and olive oil. Drain the onions and add these too. Stir to combine.
Allow the mixture to sit for 30 mins before serving, to allow the bread to take on the flavours from the other ingredients.