10 Veggies to throw on the barbie……Courtesy of Olive Magazine
1. Mash softened butter with some finely chopped coriander leaves and lime zest, then brush over sweetcorn cobs before wrapping in foil and barbecuing.
2. Slice aubergines and brush with equal parts harissa and olive oil. BBQ until they are charred then pile on a platter & drizzle with a little tzatziki to serve.
3. Wrap potatoes in a double layer of foil, and BBQ until soft and blackened. Top with herb or chilli butter.
4. Brush stalks of vine tomatoes with garlic oil then slip onto the BBQ
5. Cut some sweet potatoes into generous slices then toss with finely chopped red chilli, oil and a squeeze of lime juice. Wrap tightly in foil parcels and BBQ.
6. Stack rows of fat asparagus spears into a BBQ fish grill, then BBQ, turning until tender. Drizzle with oil & crumble over a little goat’s cheese to serve.
7. Brush spring onions with oil, then char on the BBQ. Toss with some balsamic dressing and small black olives, then tip into a shallow bowl.
8. Cut some fennel into wedges and marinate in lemon juice and olive oil then BBQ.
9. Strip strong rosemary sticks of their leaves and use as skewers for boiled new potatoes. Marinate in some of the rosemary leaves, olive oil and crushed garlic, then char.
10. Stir enough oil and clear honey into some ras el hanout to make up a runny paste, then brush over some thickly sliced courgettes before BBQ. You could also use grainy mustard and honey instead of the ras el hanout.
July 11, 2011 | No Comments
