Dish of the Day: The Reluctant Vegetarian’s recipe for Simple BBQ’d vegetables
For me, this is what salads are all about. This is a great accompaniment for BBQ’d meats but as we’re sticking to the vegetarian vibe it also works well with home made veggie patties, BBQ’d halloumi, BBQ’d courgette and aubergine. Smoked veggie or vegan cheese also work well when livening up veggie burgers, while salads with mixed vegetable and veggie cheese skewers are also a winning move.
Don’t be afraid to try different variations of vegetables; the rainbow carrots look even more appetising, as does the Chinese cauliflower. These both cook in exactly the same way as regular carrots or cauliflower. Give them a try!
This salad combines zesty simple flavours and it works just perfectly… try it.
Caper, Black Olive, Lemon and Parsley Dressing
1 x Jar of black olives
1 x Bunch of fresh parsley (finely chopped)
1 x Small jar (250g) of capers
2 x Lemons (1/2 zest of one lemon)
3 x Big glugs of extra virgin olive oil
Salt & white pepper (generous amount)
Rainbow Carrots, Asparagus, Courgette & Whole Onions
7/8 x Selection of rainbow carrots
1 x Bunch of asparagus
1 x Courgette
Peel both the carrots and onions and slice carrots in half. Wash and slice the courgettes, remove the ends of the asparagus.
I cooked the carrots and onions for 15 minutes on 200 degrees in the oven before BBQing them; this way they cook through rather than just blacken and remain hard.
Once part cooked, add to the BBQ and once you’ve coloured and turned over the veg on the BBQ, add it all to the dressing above. Mix it thoroughly and serve.
Depending on how hot your BBQ is, cook for around 2-3 minutes.
Make sure you place the veg on the BBQ in the opposite direction to the lines of the grate to ensure you don’t lose any veg down the gaps. Easy to do with asparagus and carrots!
Preparation/Cooking Time 15-20 mins
2 x Bunches purple sprouting broccoli (ends chopped off and sliced long ways in half as decreases cooking time)
1x Chinese cauliflower
1 x Big nob of butter
2x Crushed garlic cloves
Rock salt & black pepper
Cooked in a copper/metal pot on the BBQ. Make sure no plastic is put on the BBQ, it melts!
Oven gloves are a MUST.
Add the butter, rock salt and crushed garlic to the pan and rest the metal pan on the BBQ, on the grate rather than directly on the coals. Stir fry as you would on the hob. Cook for around 3-4 minutes. Serve while it’s still hot and crunchy.
Follow Anna on Twitter @GETINMYGOBTagged in: BBQ, vegan, vegetarian, Vegetarianism
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