>Maybe there'll even be vegetarian/pescatarian options like grilled trout and cream of asparagus soup.

>>15824

Go on then, what would you serve to your guests who want to come but don't want to feel left out because they don't eat meat. You can't have them filling up just on bread.

Also, grilled trout, if done right, is delicious.

>>15825
Not him but I'd probably make some herb-marinaded halloumi and red pepper skewers or something, giving the veggies soup feels a bit... naff for a barbecue. Almost like you're isolating them with the type of extraneous, non-barbecue-related effort you're making.

>>15825

You could grill actual asparagus. Sliced aubergine barbecued then given a bit of Encona Original is fucking delicious. Just lather them in olive oil then stick them on the heat. Some big mushrooms if they want something to put in a burger bun, just shove a bunch of garlic and butter (or olive oil if they're vegan) into the caps.

>>15827

Yeah, I guess grilled vegetables are an option.

I draw a line at veggie burgers. Either you eat meat or you don't.

Veggie burgers are the best kind of burger. I'm not vegetarian, I just know the truth when I see, smell and taste it.

>>15825

Halloumi is delicious barbecued. Corn on the Cob is good too.

My birthday barbecue is this weekend and I've decided I'll serve tapas along with steaks and sausages. Probably gambas al ajillo (king prawns in olive oil with herbs and sliced garlic), patatas bravas (fried potato wedges with tomato sauce) and chorizo sausages.

I've just ordered a set of cazuela bowls off Amazon, which are the traditional way of serving tapas. They are supposed to be heat resistant, so you can put them on a barbecue grill as well.