Vegetables are just as adaptable for barbecuing as meat and a few veggie basics such as roasted corn on the cob and grilled mix vegetables are a BBQ must. For more adventurous taste buds use exotic cheeses, vinaigrettes and garnishes to liven up Barbecue vegetables.
Halloumi Kebabs - Serves 4
Ingredients:
• 250g Halloumi cheese (diced)
• 500g new potatoes (boiled)
• Salt and pepper
• Olive oil
Dressing:
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• ¼ tsp lemon zest
• 1 tbsp green olives (chopped)
• 1 tbsp fresh coriander leaves (chopped)
• 1 garlic clove (crushed)
• 1 tsp wholegrain mustard
• salt and pepper
Method:
• Put the cubes of Halloumi and potato alternatively onto 4 metal skewers.
• Brush each skewer with oil and season with salt and pepper.
• Place the skewers on a pre-heated BBQ on the grill and cook until the kebabs are hot right through.
• Mix all the dressing ingredients together in a screw- top container and shake through to mix.
• Serve the Halloumi kebabs on a salad bed and pour over the dressing
Grilled Asparagus, Spanish Style - Serves
Ingredients:
• 15-20 thick asparagus spears
• 1 red onion (finely chopped)
• 2 tomatoes (finely chopped)
• ¼ cup balsamic vinegar
• 5 fresh mint leaves (finely chopped)
Method:
• Mix the onion, tomato and mint in a bowl and add the vinegar. Allow to marinate for 1 hour.
• Wash and remove the tough ends of the asparagus spears and divide into bundles of 4. Tie the bundles together using a green onion top.
• Place the asparagus bundles onto a pre-heated BBQ on the grill and cook for 10 minutes until tender. Turn once whilst cooking.
• Serve with the vinaigrette.
