BBQ’d Pumpkins, Potatoes, Broccoli and Fennel | Winter Vegetables for the BBQ

A new BBQ brings lots of cooking.

Grilling Fennel

These recipes use a BBQ with a cover, so you can grill or bake or roast. I use a Weber Q, along with its vegetable basket, a hotplate for things like onions and haloumi, and a pizza stone.

**I am not compensated for mentioning this brand of BBQ in any way.

You might like to browse our complete collection of BBQ recipes. Our favourite is Pizza on the BBQ. Or browse our Winter recipes here and here.

Whole Roasted Pumpkin

Red Pumpkin

Red Pumpkin is beautiful roasted whole in the oven. Roasting on the BBQ is easy and a whole different experience!

BBQd Whole Red Pumpkin

Please note that this type of Red Pumpkin has drier flesh than, say, a butternut, so is good to eat with a sauce. Leftovers go into soups or risottos. Butternut, Jap or Blue Pumpkin would also BBQ very well, wither whole or in pieces.

BBQd Whole Red Pumpkin

Roasted Tomatoes

Halve tomatoes, top with, say, some salt, pepper and sumac, and then grill them quickly on the grill then move them to the hotplate to complete cooking for a delicious side dish. Or roast with salt and pepper and in the last five minutes top them with good buffalo mozzarella, the type that melts and oozes over the tomatoes.

Roasted Potatoes

This is a wonderful way to cook baby potatoes. Wash and dry. Coat your hands with olive oil then rub this over the potatoes. Add some herbs or spices if you wish – I like to use fresh rosemary. Pop into the vegetable basket and 10 – 15 mins later they are done!

Potatoes ready for the BBQ

You can smell them, right? In no time flat, rosemary potatoes.

BBQ'd Potatoes

Broccoli with Lemon

I do love pan roasted broccoli, so I wondered how it would go in the veggie basket. I used fresh Myer lemon with the broccoli – preserved lemons would also be great.

Roasting Broccoli

They are such a surprise. Delicious.

2013-06-08 15.19.34-1

Fennel with Lemon and Parmesan

BBQ’d fennel is a real treat. Halve or quarter the fennel. Pop it on the grill for 5 – 10 minutes, then onto the plate and cook until it is tender enough for your liking.

Grilling Fennel

Slice each piece into halves, squeeze over lemon juice, drizzle with olive oil and cover with grated Parmesan. Heaven!

Grilled Fennel with Lemon and Parmesan

Its easier to use smaller fennel bulbs for this one.

Roast Veggie Salad

Take any leftover BBQ’d vegetables, chop them roughly and place in a bowl. Add oil and perhaps a little lemon, top with tahini, sprinkle with a few seeds if you have some (sesame, sunflower, pepita etc). Serve.

Enjoy!

 

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

21 thoughts on “BBQ’d Pumpkins, Potatoes, Broccoli and Fennel | Winter Vegetables for the BBQ”

  1. Ganga, enjoy the grill. We use it very regularly.
    We also use mushrooms, portobello mushrooms are yumm. Try Zucchini sliced thick, grilling caramelizes the sugars and they taste heavenly. Asparagus lightly oiled and sprinkle some salt. The veggie tray is one more thing to clean, so we just put our veggies directly on the grill.
    Enjoy.

    Like

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