What to buy for a vegetarian barbecue

A vegetarian barbecue needs more than vegetables and a grill. Plan the food, drinks, serving ware and cooking equipment together so guests can eat as soon as the barbecue is ready. For a main meal, allow about 250–350 g of vegetables, plant-based products and sides per person, plus 2–3 drinks in the first hour. Check dietary requirements before shopping, and leave enough time to chill drinks, wash and cut vegetables, prepare marinades and set up the buffet.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tentsqty 2
Foldable tablesqty 6
Chairsqty 50
Buffet tablesqty 3
High tablesqty 4

Tableware

Reusable platesqty 60
Reusable bowlsqty 50
Reusable glassesqty 100
Coffee cupsqty 40
Knivesqty 60
Forksqty 60
Spoonsqty 50
Serving spoonsqty 8
Tongsqty 6
Small bowlsqty 12

Equipment

Gas barbecuesqty 2
Gas cylindersqty 2
Coolersqty 4
Coffee machinesqty 2
Kettlesqty 2
Extension cordsqty 3

Kitchen

Cutting boardsqty 5
Chef's knivesqty 4
Mixing bowlsqty 6
Serving plattersqty 10
Aluminum grill traysqty 8
Barbecue tongsqty 4
Barbecue brushesqty 2
Measuring cupsqty 2
Kitchen scale

Decorations

Tableclothsqty 6
Napkin holdersqty 6
Buntingqty 4
Table decorationsqty 8

Lighting

String lightsqty 4
LED lampsqty 8

Cleaning

Waste binsqty 4
Washing-up bowlsqty 2
Spongesqty 6
Cleaning bucketsqty 2
Broom and dustpanqty 2
Mop setsqty 2
Hand soap dispensersqty 3

Catering

Groceries
- Vegetarian burgers - 60 pieces
- Vegetarian sausages - 50 pieces
- Halloumi cheese - 3 kilograms
- Zucchini - 10 pieces
- Bell peppers - 15 pieces
- Eggplants - 8 pieces
- Corn cobs - 30 pieces
- Mushrooms - 3 kilogram
- Red onions - 2 kilograms
- Cherry tomatoes - 2 kilograms
- Cucumbers - 8 pieces
- Arugula - 8 bags
- Mixed lettuce - 10 heads
- Potatoes - 8 kilograms
- Sweet potatoes - 5 kilogram
- Baguettes - 12 pieces
- Hamburger buns - 60 pieces
- Garlic - 6 bulbs
- Fresh parsley - 6 bunches
- Fresh mint - 4 bunches
- Lemons - 12 pieces
- Olive oil - 3 liters
- Balsamic vinegar - 1 bottle
- Red wine vinegar - 1 bottle
- Mayonnaise - 2 jars
- Garlic sauce - 3 bottles
- Ketchup - 3 bottles
- Mustard - 2 jars
- Barbecue sauce - 3 bottles
- Peanut sauce - 2 jars
- Hummus - 2 kilograms
- Salt - 1 pack
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Cumin - 1 jar
- Italian herbs - 1 jar
- Chili flakes - 1 jar
- Feta - 1,5 kilogram
- Shredded cheese - 1 kilogram
- Herb butter - 1 kilogram
- Pasta salad - 5 kilograms
- Rice salad - 4 kilograms
- Watermelons - 3 pieces
- Grapes - 3 kilograms
- Strawberries - 2 kilograms
- Brownies - 60
- Vanilla ice cream - 5 liters
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Sinas - 4 bottles
- Ice tea - 4 bottles
- Sparkling water - 8 bottles
- Still water - 8 bottles
- Alcohol-free beer - 48 bottles
- White beer - 24 bottles
- Rosé - 8 bottles
- White wine - 6 bottles
- Red wine - 4 bottles
- Coffee - 3 packs
- Tea - 2 boxes
- Sugar - 2 packs
- Milk - 6 liters
- Oat milk - 4 liters
- Ice cubes - 15 kilograms
- Barbecue firelighters - 2 boxes
- Aluminum foil - 3 rolls
- Cling film - 2 rolls
- Paper towels - 6 rolls
- Napkins - 150 pieces
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Toilet paper - 24 rolls
- Hand soap - 3 bottles

Tips

Buy 250–350 g of barbecue food and sides per guest, then add 10% extra for larger appetites. Include a mix of vegetables, plant-based products, bread and salads rather than relying on one main ingredient.
Plan 2–3 drinks per person for the first hour and chill them at least 4 hours before guests arrive. Keep non-alcoholic options separate and use coolers if the refrigerator cannot hold everything.
Check the barbecue and gas cylinders before shopping day. A spare cylinder or a confirmed full cylinder is easier to arrange 1–2 days ahead than during setup.
Prepare marinades, wash vegetables and cut ingredients on separate boards from any meat brought by guests. Label bowls for dietary requirements before food reaches the buffet.
Count reusable plates, bowls, glasses and cutlery for every guest, plus at least 10% extra. Serving spoons, tongs and small bowls are easy to overlook and are needed as soon as the buffet opens.

Frequently asked questions

How much food do I need for a vegetarian barbecue per person?: Allow about 250–350 g of barbecue food and sides per person for a main meal. Add around 10% extra if the barbecue lasts several hours or guests are likely to eat more than once.
How many drinks should I buy for a vegetarian barbecue?: Plan 2–3 drinks per person for the first hour, then roughly 1–2 drinks per person for each additional hour. Buy and chill the drinks at least 4 hours before guests arrive.
What equipment do I need for a vegetarian barbecue?: You need a gas barbecue with a suitable gas cylinder, barbecue tongs, grill trays, brushes and heat-safe serving platters. Arrange the barbecue and check the cylinder 1–2 days beforehand.
How many plates and glasses do I need for a barbecue?: Provide one plate, bowl, glass and full set of cutlery per guest, plus at least 10% extra. For 20 guests, that means 22 of each frequently used item, with extra serving spoons and tongs for the buffet.

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