The easiest thing to do with a BBQ, the thing that does not take any thinking or preparing, is simple grilled vegetables with, say, haloumi.
It’s for those nights when it is far too much to stir, cut, saute, blend, whiz, spice up, make tadkas. When the weather is nice it is perfect for a BBQ.
You might like to browse our other BBQ recipes here. Our favourites are Roasted Carrots with Pomegranate Molasses and Roasted Grapes. If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon and Part 2 of this BBQ Series to see Melty Cheese and Baked Bananas. Do browse the complete BBQ Series of recipes, there are so many more recipes including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Winter recipes here and here.
Grilled Vegetables on the BBQ
Turn on the BBQ.
Chose the vegetables. Tonight I had tiny squash, sweetcorn, tomatoes, witlof and red peppers. I got the olive oil, salt, a little mustard oil, lime, chilli powder ready. I had some finely grated parmesan in the fridge, and some home made quince pickles.
Slice the haloumi. When the BBQ is heated, put the vegetables into the BBQ grill, and the haloumi on the BBQ hotplate.
Read a book and have a glass of wine. Turn the vegetables and haloumi over. Make a green salad if you wanted one.
Serve everything from BBQ straight onto the plates. Sprinkle Parmesan on the witlof, also a few drops of mustard oil. Put lime, salt and chilli on the sweetcorn, some oil on the peppers. Salt where it is needed. Squeeze lime on the haloumi.
While you eat, grill aubergines and extra red peppers grilled for use later in the week.
Put the plates into the dishwasher, cutlery too. The only thing to wash is the BBQ hotplate.
Have another glass of wine.
The easiest way is to grill corn is with its husk on, allowing it to char nicely as the insides cook. It is very easy to remove the husk and silks, they come away easily. Smother with butter and ground long pepper if you have it, or black pepper if not.
Big mushrooms on the barbie are also so good. I filled these with chilli jam, a small drizzle of evo, shredded bay spinach, soft melty cheese and a sprinkle of pepper. Must have taken about 10 mins to cook, and 2 mins to eat.
browse some of the BBQ recipes