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Try some of the ideas out below:

From Everything2

1 small butternut, the rounder the better (1 small butternut per person)

1 small onion, finely chopped

2 chillies, deseeded and finely chopped

1 handful bread crumbs

1 small tomato, grated1

1 small red pepper, chopped

Vegan feta type cheese (optional)

2 garlic cloves, chopped and crushed with salt

a sprinkle of fresh rosemary

a sprinkle of fresh basil

a sprinkle of fresh thyme

Salt and pepper to taste.

Chop the top of the butternut off, and scoop out all the seeds as if you were making a Halloween pumpkin. Do not peel the butternut. Stuff the butternut with the ingredients set out above.
Make sure that they are well mixed, but put the Vegan feta cheese on the top. Place the top of the butternut back on top, so that it acts as a lid. Wrap the tightly butternut in tinfoil. Place on the open coals of a fire. Turn occasionally. Remove from the fire about half an hour later. When unwrapped, the butternut should be soft, and the skin blackened. Don't forget to eat the skin, as it will be wonderfully soft and sweet.

From The Vegetarian Network Victoria, Australia.

6 medium onions

1 tin corn kernels or fresh kermals from one cob

1 small red capsicum

1 small squash

3 small mushrooms

fresh turmeric grated

pinch cumin, coriander seeds, garamasala

Peel onions leaving root end intact to hold the onion together. Carefully pull centres from onions, leaving about three external layers intact. Drop onions into boiling water. Boil for 3 minutes, drain upside down. Cook reserved onion with oil and spices. Add remaining vegetable ingredients. Mix well until all ingredients take on colour of turmeric. Fill onion shells with mixture. Wrap onions individually in aluminum foil. Barbeque until filling is heated through.

Grilled Seitan With Crisp Apple Salsa

From VegCooking.com

For the Salsa:

2 cups diced Fiji apples

1 Anaheim chile pepper, seeded and chopped

1 cup diced yellow onion

1/4 cup lime juice

1 tbsp peeled and finely slivered fresh ginger

Salt and pepper, to taste
For the Seitan:

1/4 cup dry white wine

1/4 cup apple cider

1/2 tsp grated lime zest

1/2 tsp salt

Dash of pepper

2 tbsps olive oil

1 lb. seitan (Try White Wave’s wheat meat.)

For the Salsa: Combine all the ingredients and allow the flavors to blend for approximately 30 minutes.
For the Seitan: Combine the wine, apple cider, lime zest, salt, pepper, and olive oil and pour over the seitan. Marinate for 20 to 30 minutes. Drain and grill over medium-hot coals, turning once, until done. Serve with the salsa. Makes 4 servings.

Submitted by Deann

From AllRecipes.com
"This is corn on the cob cooked on the grill with spices and butter. It makes for a yummy side dish to any meal! Try it with fresh garlic and onion."

1 tsp chili powder

1/8 tspdried oregano

1 pinch onion powder

cayenne pepper to taste

garlic powder to taste

salt and pepper to taste

1/2 cup vegan marg, softened

6 ears corn, husked and cleaned

In a medium bowl, mix together the chili powder, oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper. Blend in the softened marg. Apply this mixture to each ear of corn, and place each ear onto a piece of aluminum foil big enough to wrap the corn. Wrap like a burrito, and twist the ends to close. Place wrapped corn on the preheated grill, and cook 20 to 30 minutes, until tender when poked with a fork. Turn corn occasionally during cooking.