Meat tends to take centre stage at any barbecue, with vegetables either ignored entirely or served up as an afterthought. But this is a crying culinary shame – the searing heat and flavourful smoke of a barbecue can breathe new life into almost any vegetable. Our vegetarian barbecue recipes are testament to this, giving fantastic produce the attention it deserves.

Barbecued asparagus is a revelation, for example, and perfect for the first barbecues of the year when British varieties are in season. Ben Tish’s Grilled mushrooms with rosemary, garlic and soy butter are an umami explosion, all meaty textures and smoky, herby flavour. And for something a little different, try Frances Atkins’ Barbecued pizza topped with asparagus, broad beans and fennel. Barbecued cheese might sound a bit strange, but this Paneer tikka recipe will have any vegetarians at your barbecue giddy with excitement.

More delicate vegetables can be wrapped in foil and thrown on the grill, but pretty much any vegetable you can fry will respond well to the fiery heat of a naked flame. And don’t forget about fruit, either – this recipe for Grilled and barbecued autumn fruit with honey sabayon and thyme is a fantastic dessert with a difference.