Dish of the Day: The Reluctant Vegetarian’s recipe for Simple BBQ’d vegetables

Anna Barnett

When IMG 9671.JPG 262x300 Dish of the Day: The Reluctant Vegetarian’s recipe for Simple BBQd vegetablessummer arrives (or even just a sunny day arrives) I’m generally up for a BBQ. This is a super simple dish that shows you how to use seasonal fresh ingredients to create the easiest of salads.

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.

IMG 9675.JPG 262x300 Dish of the Day: The Reluctant Vegetarian’s recipe for Simple BBQd vegetablesInstructions:

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!

Feeds 6/8

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.


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  • BBQ Dragon

    That is some great grilling!

  • Stephen Seymour Clancy

    Ideal for the iMessage when the sun shines…. But when’s that going to be. Ok so eat it inside and watch the rain and snow.

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