Add crunch, flavour and colour to your vegetables by applying some heat
GET THAT CHAR
Grilling is not just for large vegetables – add smoke and char to smaller and thinner veggies such as tenderstem broccoli, green beans, asparagus and baby corn by brushing them with olive oil then turning quickly over very hot coals for 2-3 minutes. The trick is to keep them crunchy inside so don’t overcook them.
KEEP IT SIMPLE
Butternut, pumpkin, potatoes, sweet potatoes, onions, beetroot, carrots, and cabbage are all delicious when wrapped in foil and put straight into the coals. Season well with salt, pepper and olive oil, then wrap it up tight and forget about it. If you’re worried about it cooking in time, prick a few holes in the veg and microwave for a few minutes to get the cooking process going before wrapping in foil.
DITCH THE GRILL
Aubergines, onions, butternut, whole garlic, cabbage and peppers are all sturdy enough to be put straight into the coals – no foil needed! Turn them every now and then so they cook evenly. Garlic roasted in the coals can be stored in the fridge for up to 1 week or frozen for 4 weeks – it’s delicious added to dressings, sauces, or under chicken skin.
BREAK THE RULES
Halve or quarter a head of lettuce and place it cut side down on the grill. Don’t move it until it’s charred and smoky. Remove from the heat, drizzle with olive oil, season and serve it straight away with dressing on the side. And while you’re at it, grill a few cucumbers.
MELLOW YELLOW
There’s nothing worse than dry grilled corn. After you’ve charred it, place the corn into a sealed container and close it. This will keep the steam trapped inside and ‘steams’ the corn slightly.
PICK UP STICKS
Make veggies the centre of attention by threading them onto skewers. Baby potatoes, carrots, leeks, asparagus, mushrooms, even beetroot and cabbage benefit from getting those delicious charred edges.
DRESS IT UP
A flavourful sauce or dressing will elevate the simplest of veggies or salads at a BBQ. The recipes below are perfect for brushing over just about anything, but they also work well on the side.
LOVE THOSE LEFTOVERS
Get creative with leftover vegetables instead of throwing them away. Dips, salads, soups, pies, stir-fry and Buddha bowls are just some of the dishes you can whip up.
