Planning a vegetarian barbecue for 12 can feel risky when you do not want waste and you do not want hungry guests. You already know you want satisfying grill food that feeds everyone.
You just need exact quantities and practical buying advice.
Below you will find a precise shopping list with quantities that avoid leftovers. You will also get short notes on each main option so you can pick the mix that fits your crowd and your grill.
Shopping list with exact quantities
These quantities assume 12 adults with mixed appetites and a small buffer. Adjust up if your guests are heavy eaters or if you want leftovers.
- Veggie burger patties (frozen or fresh) (12)
- Vegetarian sausages (thick grill style) (12)
- Halloumi blocks (200 gram each) (4 blocks total equals 800 grams)
- Large portobello mushrooms (cap only) (12)
- Bell peppers (red yellow orange) (6 total)
- Red onions (large) (4)
- Zucchini (medium) (6)
- Corn on the cob (medium) (12)
- Cherry tomatoes (for skewers) (500 grams)
- Wooden or metal skewers (12)
- Baby potatoes (for roasting) (2.5 kilograms)
- Leafy salad mix (large bags) (2 x 300 gram bags)
- Cucumber (2)
- Avocados (ripe) (4)
- Buns burger style (12, plus 4 extra) (16 total)
- Burger rolls or sesame buns alternative (16 total)
- Coarse salt (keep a grinder handy) (1 small jar)
- Black pepper grinder (1)
- Olive oil (500 milliliter)
- Lemon (large) (6)
- Mayonnaise or vegan mayo (1 jar 400 gram)
- Mustard (1 bottle)
- Ketchup (1 bottle)
- Pesto or chimichurri (optional) (1 jar 200 gram)
- Charcoal or lump wood for embers (enough for 2 hour cook)
- Reusable or disposable plates cups and cutlery (12 each plus 4)
- Ice bag (2 large) and cooler
- Drinks assorted non alcoholic and one sparkling option (estimate 1.5 liters per person total)
- Dessert fruit like watermelon or berries (2.5 kilograms total)
Veggie burger patties
Veggie patties are the anchor for many vegetarian barbecues. Buy 12 patties so each guest has one. Choose patties with beans or mushrooms if you need something meaty. Look for patties that hold together on the grill.
Frozen patties are fine. Sear over high heat then move to cooler embers to finish. Use coarse salt at the end.
Who this is best for. Guests who want a familiar burger experience. What to know before buying. Check package weight and ingredients if a guest has soy allergies. Bring sturdy buns and sauces.
Vegetarian sausages
Sausages grill quickly and please guests who like a bolder flavor. Buy 12 thick grill sausages. They brown well over direct heat. Cook until the outside is crisp and the interior reaches ideal doneness as per packaging.
Who this is best for. People who want a handheld option and a smoky bite. What to know before buying. Choose sausages that are made for grilling rather than thin breakfast style.
Some need a short simmer before the grill.
Halloumi skewers
Halloumi holds together on the grill and forms a crunchy crust over high heat. Buy 4 blocks at 200 grams each. Cut into thick cubes and thread with cherry tomatoes and peppers.
Sear over hot embers until golden.
Who this is best for. Guests who eat dairy and want a salty chewy protein. What to know before buying. Halloumi does not melt. Use coarse salt lightly and a squeeze of lemon at serving.
Portobello mushrooms
Portobello caps make great burger substitutes. Buy 12 large caps. Marinate briefly in olive oil garlic and lemon. Grill top side down first then flip to finish. They stay juicy if you avoid overcooking.
Who this is best for. Guests wanting a meaty mushroom bite and less processed options. What to know before buying. Remove stems and scrape gills if you prefer a cleaner look.
Don’t press them on the grill.
Grilled vegetable platter
Bell peppers zucchini red onion and cherry tomatoes form the easiest crowd pleasing side. Buy 6 bell peppers 6 zucchini 4 red onions and 500 grams cherry tomatoes. Slice or quarter, toss in olive oil and coarse salt.
Grill over direct heat until charred.
Who this is best for. Lighter eaters and anyone who wants veggies with smoky flavor. What to know before buying. Grill thicker slices to avoid falling through grates.
Corn on the cob
Corn is a low waste high hit item. Buy 12 ears. Grill in husk or direct with butter or olive oil and coarse salt. Rotate over embers for even char.
Who this is best for. Family style diners and kids. What to know before buying. If you want char remove husk and silk first.
Potato salad and roasted baby potatoes
Potatoes are filling and forgiving. Buy 2. 5 kilograms baby potatoes. Roast in a tray with olive oil coarse salt and rosemary. Or make a simple potato salad with mustard mayo and chopped herbs.
Who this is best for. Guests who want carbs and something that travels well. What to know before buying. Make potato salad the day before and chill. Bring it out after the grill.
Green salad and avocados
Two bags of mixed greens plus 4 avocados and 2 cucumbers keeps things fresh. Dress lightly with lemon and olive oil. Keep avocado halves covered with lemon juice to avoid browning.
Who this is best for. Guests looking to balance heavier grilled items. What to know before buying. Toss dressing just before serving to keep leaves crisp.
Buns condiments and extras
Buy 16 buns to allow second helpings or dropped buns. One jar each of mayo mustard and ketchup is enough. Add a jar of pesto or chimichurri to increase perceived variety.
Coarse salt and a pepper grinder on the table make guests happy.
Who this is best for. Hosts who want smooth service and no last minute runs. What to know before buying. Pack condiments in small bowls for easier access.
Drinks and dessert
Calculate roughly 1. 5 liters per person of drinks total. Offer a sparkling option and a still option. For dessert buy 2. 5 kilograms of fresh fruit like watermelon and berries to keep things light after a filling meal.
Who this is best for. Guests who prefer simple sweet finishes. What to know before buying. Fruit needs minimal prep and minimal waste.
Equipment and embers
Bring enough charcoal or lump wood to maintain a hot zone and a cooler zone for finishing. A chimney starter speeds things up and reduces wasteful lighter fluid. Keep a tray for aluminum foil to cover finished items.
Who this is best for. Hosts who want control over grill temperature. What to know before buying. You do not need excessive fuel if you manage embers and high heat efficiently.
Golden Tip
Buy one extra of your two most popular items. For most vegetarian barbecues that means one extra pack of patties and one extra pack of sausages. This adds minimal waste and prevents running out.
If you still have leftovers freeze the sealed extras for an easy weeknight meal.
Final notes for a relaxed grill
If you want the simplest low waste plan pick a split menu. Offer 6 veggie burgers 6 sausages 4 halloumi blocks and 12 portobellos. That mix covers meat eaters in vegetarian form and keeps quantities straightforward.
Prep what you can the day before. Chop vegetables assemble salad and chill drinks. Light the embers when guests start arriving so you can sear over high heat and then finish on cooler embers.
Small planning steps cut waste and make the barbecue run smoothly.
