During BBQ season we grill a lot of veggies and occasionally I do a veggie only BBQ spread which is phenomenal. The key is to have a couple of side dishes to compliment your barbequed veggies so that you have a banquet on your hands. My favourite sides are Mac ‘n’ Cheese served in individual pots, Southern Style Baked Beans, Coleslaw and New Potatoes. Nobody misses the meat when the table looks this good.
INGREDIENTS
Serves 2 Adults
corn cobs
large mushrooms
courgettes
red peppers
vine tomatoes
asparagus
vegetable oil and salt
extras: buffalo mozzarella, garlic butter, balsamic glaze, fresh basil
- Cut the peppers in half and remove the seeds. Cut the lettuce and courgettes in half, lengthways. Trim the stalks on the mushrooms. Remove the bottom 2cm of the asparagus. Brush everything with a little vegetable oil and grind over with a little salt.
- Pre-heat the BBQ to 180-200°. Start with the corn which will need 12-15 minutes then add the courgette that will need 10 minutes. Add the mushrooms, tomatoes, asparagus and peppers which will all cook in roughly 8 minutes then the lettuce which will take 5 minutes. Turn the asparagus regularly and everything else once. Serve on a large tray or platter.
- Top the mushrooms with a little garlic butter then add some buffalo mozzarella with balsamic glaze and basil to the platter alongside the tomatoes. Serve with Mac ‘n’ Cheese pots, Southern Style Baked Beans and coleslaw.
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