Grilled vegetables are one of the best things to cook on the BBQ, be they as a accompaniment or as the main course. They are very simple to prepare and even easier to cook. You can grill almost every vegetable out there, my favourites are mushrooms, sweetcorn, onions, potatoes, peppers, courgettes, asparagus, tenderstem broccoli, aubergines, cauliflowers and even brussel sprouts!
The key is to cut the vegetables into equal sizes, this way they will cook through evenly. You can marinade them in many different ways, just oil salt & pepper, a sprinkling of dried or fresh herbs, pinch of garlic granules, finely chopped garlic & chilli etc.
Cut the vegetable into equal size pieces
The marinade of your choice
Glug of British cold pressed extra virgin rapeseed oil
- Mix the chopped vegetables in the oil and your chosen marinade – they can be left in the bowl until ready to cook
- Thread them onto pre soaked wooden skewers – don’t pack them too tightly, you need to allow the heat in
- Once cooked you can move to the edge of the grill until ready to serve
A whole grilled chilli is a thing of beauty and will awake any dish – bon appétit