Grilled verdure miste

Grilled verdure miste

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

So, you’ve gone all out with your pit of fire, and you’ve slow-cooked your pork shoulder or hunk of beef. It’s an orgy of carnivorous delights and now your mates have turned up, and, surprise, surprise, one of them has brought a vegan! No drama you say, and really there shouldn’t be, not when you can impress everyone with this great combination of barbecued vegies.

It’s hard to give exact volumes for this recipe, as it’s more or less of what you like, but the general process is what is important. Firstly, build your fire or adjust your gas so that you have a hot side and a cooler side of the barbecue. Secondly, always start with the vegetables that will take the longest to cook. Adding a spray of water to the vegetables while they’re cooking speeds the process along, as the water evaporates on the barbecue, creating steam. I never add oil because it burns by the time the vegies are cooked, giving them an unpleasant taste.

Serve garnished with freshly cut herbs or maybe some balsamic vinegar or feta.

Ingredients

Quantity Ingredient
pumpkin, such as butternut, peeled
salt
freshly ground black pepper
baby leeks
fennel
red onions
finger eggplant
zucchini
kipfler or pink fir apple potatoes

Dressing

Quantity Ingredient
2 garlic cloves, peeled
salt
2 tablespoons chopped herbs
2 tablespoons white wine vinegar
60ml extra virgin olive oil
freshly ground black pepper

Method

  1. If you are using butternut pumpkin, cut it in half, then into wedges about as thick as your finger. If you are using a round pumpkin, cut it into crescents, again about as thick as your finger. Toss the pumpkin with a little water and salt and pepper.
  2. Cut the other vegetables into pieces that are sympathetic to their natural shapes, relative to their size and the other vegetables you are cooking. Toss with a little water and salt and pepper.
  3. Place the vegetables on the hottest part of the barbecue to char them with the marks of the grill, then move them to the lower heat. Cook until just tender, as the residual heat will continue to steam and soften the vegetables once they are removed from the heat.
  4. Transfer the vegetables to a large bowl as they cook, taking care to mix the different varieties together.
  5. To make the dressing, place the garlic in a mortar and pound with a little salt and the herbs to form a paste. Add vinegar and olive oil to make a vinaigrette, then toss with the grilled vegetables.
  6. Season with salt and pepper, then serve.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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