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Did you ever dream of a fresh vegetarian BBQ skillet spinach and potato breakfast!

Those who crave “Farm to Table” fares will enjoy this yummy dish!

The Vegetarian BBQ Skillet is one dish that is so delicious you can enjoy it any time of day. What makes this barbecue skillet so scrumptious? Why, the barbecue and fresh “Farm to Table” ingredients – of course! Who knew that you could take such basic, down-home ingredients, mix them together with a few seasonings and end up with a dish that is toe-curling yummy.


Vegetarian BBQ Skillet spinach and potatoe

Garden fresh ingredients make this Vegetarian BBQ Skillet, served alongside fresh watermelon drizzled with Basalmic Vinegar.



Our preliminary sampling with this recipe was not cooked in a cast-iron skillet but a barbecue wok. The fresh ingredients for this skillet scramble include: russet potatoes, spinach, fresh garlic, mushrooms, red bell peppers, lemon, curly parsley, onion (optional)

A Word About Seasoning Vegetarian Dishes

Flavor can not be overstated when it comes to putting an all vegetable dish together, or any food for that matter. It is important to add seasoning that enhances the delicate flavors of the vegetables you are working with and not overpower them.  Unlike proteins, such as beef and chicken, which can take a little more heavy-handed seasoning, vegetables and leafy greens need only to be accented, not overwhelmed. Seasonings that lend themselves well to accenting and flavoring include:

Basil, Oregano, Rosemary, Parsley, Thyme, and Dill. As we have worked more with vegetarian dishes, we have become a fan of Herbes de Provence. This is named because it contains dried herbs that are found in a Provence of southeast France. The typical brands you can purchase contain savory, marjoram, rosemary, thyme and oregano and some may contain lavender.

Oils and vinegar are also important to brighten and lift vegetarian ingredients, especially dishes containing leafy greens.


Make It

Prepare Fresh Ingredients
  • 2 lbs of Russett Potatoes – sliced
  • 16 oz of Portabella Mushrooms – sliced
  • 1 large Red Bell Pepper – diced
  • (1 bag) Fresh Spinach
  • 1 large clove of Garlic – minced


Ingredients Mix all of the Prepared Fresh Ingredients Together and Add Seasoning
  • 1/3 cup olive oil (or other cooking oil – optional) 
  • 1/2 teaspoon White Pepper
  • 1/2 teaspoon Paprika 
  • 1 teaspoon of Herbs de Provence
  • Season with ground Himalayan Pink Salt or Kosher Salt to taste


Grill all ingredients (except Spinach)


Combine all of the ingredients, except the spinach, in a barbecue appropriate container.  Preheat grill to about 325ºF. The cook time will depend on several factors such as the temperature of your grill, gas or charcoal, and other food and outdoor factors (temperature, humidity, wind, etc.). Cook on the grill, stirring occasionally for approximately 25 minutes.

The potatoes should still have a slight firmness. Now is the time to remove from the heat and add the spinach. Fold the spinach into the mix thoroughly and return to the heat. Stir gently one time. This may take approximately 5 minutes. The spinach should look nicely wilted.


Prepare the Skillet for Serving

Remove the delicious mixture from the grill. For serving, portion out the scrambled mixture into warmed, personal-sized skillets, garnish with curley parsley and squeeze fresh lemon over the top.

Vegan Scramble skillet potato and spinach

Delightful BBQ Vegetarian Scramble prepared alongside fresh fruit

Bon Appétit from Chef Frey

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