Throw another cabbage on the vego barbie

If you think the words 'vegetarian' and 'barbecue' don't go together, you best devour this.

Haloumi burgers with peperonata Source: Smith Street Books

The dog days of summer are best spent outside, preferably turning something delicious over on the barbecue. Like eggplant. Or mushrooms. Or cabbage. Seriously, if you've never tasted a barbecued cabbage salad, your taste buds haven't bloomed.

So, here's the thing. There will be haters. Those that can't possibly imagine a barbecue without a slab of charred meat served with a couple of salads as an afterthought. We promise that any of these recipes will win those naysayers over to the vego side quicker than you can warm up the barbie.

That salad

South-east Asian flavours bring the goods. Source: Smith Street Books

Smoky-sweet with a lime and chilli afterburn, this barbecued cabbage will quickly turn any fighter into a lover. Just as well it's a zippy conversion - the whole thing takes only 15 minutes from start to yum.

Or this one

Your next barbecue hit: Hetty McKinnon's roasted wombok with sesame sauce. Source: Hetty Lui McKinnon

Putting a char on the edges of your wombok brings a smoky depth of flavour you would never believe the cabbage family capable of producing. Add a rich Japanese-inspired sesame dressing and you're gone, gone, gone.

Burger up

The stuff sweet barbies are made of. Source: Smith Street Books

If burgers are your barbecue thing, wrap your lucky chops around this beauty. Salty haloumi, caramelised capsicum, sweet potato and mint add up to a dream situation.

High steaks

Drizzle on zhug - the Middle East's power-packed green sauce - and you're well-done. Source: Watts on the Grill

Grilled cauliflower rivals grilled cabbage for the vego BBQ crown. Best serve both.

Sunny brunch

The barbecue is the only way to fry eggs en masse. Source: Rachel Tolosa Paz

Eggs cooked in capsicum rings with added pecorino makes for a sunny-side-up start to the day. Also works for lunch, dinner and anytime snacking.

Saucy times

Pile romesco sauce between barbecued eggplant slices and thank us later.

Husky grill

Make extra because you're going to need them. Source: Smith Street Books

Corn cobs love a grilling, especially if it's followed by a dunk in chipotle mayo and a squeeze of lime. Naturally, you can dunk your grilled corn in any sauce you fancy. Try one of these:

Skewer romance

A tandoori marinade sharpens these skewers even further. Source: Martin Poole

Everybody knows that food on a stick is somehow tastier and these paneer skewers prove the rule. Paneer grills to a crispy outside, and soft inside and capsicum is basically any barbecue's secret lover. It just melts on contact.

Fritter away

Spelt and zucchini fritters are a good place to start on your fritter barbie journey. Source: Rob Palmer

Fritters make excellent barbecue fare as they are actually easier to cook on a hot plate, rather than in a frying pan. Just make sure you add plenty of oil to your barbecue before adding each dollop of fritter-y goodness.

Mushroom moment

Skewer your mushrooms a day ahead so they have plenty of time to mingle with the rosemary. Source: Alan Benson

Mushrooms are another barbecue fave (let's face it, mushrooms are an anytime, anyhow fave). This dish uses rosemary sticks to skewer whole marinated mushrooms to a festive effect.

Miso lovely

The secret's in the sauce. Source: Adam Liaw

Famed to be the favourite dish of the Japanese daimyo Oda Nobunaga, eggplant dengaku will add a touch of magnate to your next barbie. Different kinds of miso add to both flavour and impressive presentation.

The works

Spices like cumin and ground coriander add a Middle Eastern flair to perfectly barbecued vegetables. Source: Adam Liaw

This easy dish combines your salad and main in one big burst of flavour. Serve this gem at your barbecue and even the most hardened carnivore will be asking for the recipe.