Elevate Your Grilled Veggies with Bold Georgian Flavours

We are big fans of seasonal produce especially fresh, grilled veggies which bring vibrant colours, textures, and flavours to the table. But how do you make your plant-based BBQ dishes truly stand out? The answer is in bold seasoning - and nothing adds depth and character like adjika, the traditional Georgian chilli and garlic blend known for its fiery, aromatic punch.

This post will take you through exciting, approachable recipes that use red, green, and walnut adjika to transform your grilled vegetables and plant-based mains.

Georgian Vegetable BBQ Traditions: A Heritage of Flavour

While Georgian cuisine is famous for its meats, its love of vegetables is equally strong, especially in summer. Alongside the famed adjika paste, fresh herbs, nuts, and spices play a huge role in preparing grilled and roasted vegetables, which are often served as hearty sides or main dishes in their own right.

Adjika adds warmth and complexity, complementing the natural sweetness and smokiness of grilled vegetables and legumes - a tradition that’s perfect for modern plant-based BBQs.

Red Adjika Glazed Grilled Aubergine & Tomato Stacks

Ingredients (Serves 4)

• 2 large aubergines, sliced into 1cm rounds

• 4 large ripe tomatoes, sliced

• 3 tbsp olive oil

• 2 tbsp red adjika paste

• Fresh basil leaves

• Salt to taste

Instructions

1. Brush aubergine slices with olive oil and grill over medium heat for 4-5 minutes per side until tender and charred.

2. In a small bowl, mix red adjika paste with a little olive oil to thin slightly.

3. Lightly grill tomato slices for 1-2 minutes per side.

4. Assemble stacks by layering aubergine, tomato, and a spoonful of red adjika glaze, finishing with basil leaves.

5. Drizzle any remaining glaze over the stacks and serve warm.

Walnut Adjika Marinated Tofu Skewers with Herb Salad

Ingredients (Serves 4)

• 400g firm tofu, cubed

• 3 tbsp walnut adjika paste

• 2 tbsp soy sauce

• 1 tbsp maple syrup

• 2 tbsp olive oil

• Mixed salad leaves

• Fresh parsley and coriander, chopped

Instructions

1. Whisk walnut adjika paste, soy sauce, maple syrup, and olive oil to create a marinade.

2. Toss tofu cubes in marinade and refrigerate for at least 1 hour.

3. Thread tofu onto skewers and grill over medium-high heat for 8-10 minutes, turning to char all sides.

4. Serve on a bed of fresh mixed greens sprinkled with parsley and coriander.

Green Adjika Spiced Corn on the Cob with Vegan Garlic Butter

Ingredients (Serves 4)

• 4 ears of sweetcorn, husked

• 3 tbsp olive oil

• 1 tbsp green adjika

• 50g vegan butter, softened

• 2 garlic cloves, minced

• Juice of 1 lime

Instructions

1. Mix vegan butter with minced garlic and lime juice. Set aside.

2. Brush corn with olive oil and green adjika evenly over each ear.

3. Grill corn over medium heat, turning frequently, until charred and tender (10-15 minutes).

4. Serve hot with a generous dollop of garlic lime vegan butter.

Using Adjika to Elevate Plant-Based BBQs

• Marinades: Mix adjika pastes with oils, vinegars, or citrus to marinate vegetables, tofu, or plant-based proteins.

• Dips: Stir adjika into plant-based yogurts, hummus, or mayo for bold, spicy dips.

• Seasoning: Sprinkle dry adjika over grilled or roasted veggies for a quick flavour boost.

• Finishing touch: Use as a glaze or sauce to drizzle on cooked dishes.

Why Adjika is a Plant-Based BBQ Essential

• Rich flavour: Balances smoky, spicy, nutty, and fresh notes that enhance veggie textures.

• Versatility: Works across many dishes from marinated tofu to grilled corn and salads.

• Authenticity: Connects modern BBQs to centuries-old Georgian culinary traditions.

• Easy to use: Adds big flavour with minimal effort - perfect for any home cook.

Whether you’re a long-time vegan or simply looking to add more plant-based dishes to your BBQ rotation, adjika is a flavour-packed way to bring Georgian soul to your grill.

This summer, give your plant-based BBQ the boost it deserves - try these recipes, get creative, and enjoy the taste of Georgian tradition with a fresh twist.