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.
Whole Roasted Pumpkin
Red Pumpkin is beautiful roasted whole in the oven. Roasting on the BBQ is easy and a whole different experience!
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.
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.
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!
You can smell them, right? In no time flat, rosemary potatoes.
Peel potatoes and cut into chunks. Place in a foil BBQ pan and drizzle with olive oil. Mix them in the oil so that each side is covered. Place the pan in the covered BBQ and cook, turning periodically, until nicely roasted.
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.
They are such a surprise. Delicious.
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.
Slice each piece into halves, squeeze over lemon juice, drizzle with olive oil and cover with grated Parmesan. Heaven!
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.