How to Make A Veggie Barbecue That Rocks
August 4, 2016
by Trisha Learn Sometimes as a vegetarian – especially if you’re a newbie – when your meat-eater friend says the normally pleasant words “Want to come to my barbecue this weekend? I heard it’s going to be a scorcher”. You imagine the leafy joyless salads and the lonely halloumi and corn on the cob you’ll inevitably bring with you… which will be the only things gracing your plate. “So, is it a yes? Will you be there?” they say… as they stare, somewhat puzzled, into your horrified looking face. “Of course…” you say. Next time you can say “OF COURSE!” because we’ve got some cracking vegetarian barbecue options. You’ll have to slap those meat-eaters’ hands away as they grab the food off your plate!
Our Sassy Sweetcorn Quesadillas
35 min
Recipe for 2
- 1 red pepper
- 3 spring onions
- 2 fresh corn on the cobs
- ½ red chilli
- 2 tbsp Olive Oil
- Cayenne pepper
- Salt
- 200g sour cream
- 1 Avocado
- 1-2 tbsp lemon juice
- ½ bunch parsley
- 120g grated cheddar cheese
- 2 tortilla wraps
Method
- Wash the spring onions and cut them into fine rings. Wash the peppers and remove the seeds and cut the pepper into small cubes.
- Cut the corn off the cob and wash. Wash the chillies and remove the seeds and cut into fine rings.
- Heat up the olive oil and fry the veggies at medium high heat for 8-10 minutes. Season with salt and cayenne pepper. Spice the sour cream with cayenne pepper.
- Half and deseed your avocado. Remove the flesh from the skin and cut into small cubes. And mix with lemon juice so it doesn’t go brown. Cut your parsley up finely.
- Mixing the parsley, cheddar and avocado with the cooked veggies.
- Spoon half the mixture onto each of the wrap and then fold.
- Grill the quesadillas at a low temperature until the cheese begins to melt for 3-5 mins. Then turn over and cook again for 3-5 mins. Cut into pieces and top with sour cream.
Our All Yours Aubergine Melts
- 3 aubergine
- drizzle of olive oil
- 2 x 125g balls mozzarella, drained and sliced
- 2 plum tomato, each cut into 4 thick slices
- 8 basil leaf
- For the pesto dressing
- small handful basil leaves
- 2 tbsp pine nut
- 2 garlic clove
- 2 tbsp grated Parmesan (or vegetarian alternative)
- 150ml olive oil
Method
- To make the dressing, blitz all the ingredients, except the oil, in a food processor; then, with the motor still running, drizzle in the oil. Tip into a bowl and set aside.
- Trim off either end of the aubergines and discard. Slice the aubergines lengthways into 16 slices in total. Over a barbecue (or on a hot griddle pan), heavily mark the aubergine slices on each side to soften, then lift into a dish, drizzle with a little olive oil and season.
- Working methodically, make little stacks of a mozzarella slice, tomato slice and basil leaf. Wrap each stack in a grilled aubergine slice, then wrap a second slice in the other direction to try to cover the gaps and make a little bundle. Secure each parcel with a couple of cocktail sticks. Can be kept in the fridge overnight.
- Place the parcels on the barbecue and continue to char on each side until the cheese just starts to ooze out. Lift onto a platter, drizzle with the pesto dressing and serve. See time saving tip, below left.
Our Flirty Feta Mushrooms
30 min
serves 4
- A handful of basil
- 200g mushrooms
- 200g sheeps cheese
- 1 redpepper
- 2 cloves of garlic
- 1 red chilli
- 3 tbsp Olive Oil
- Ground Black pepper
- Wash the basil and shake dry. Pull the leaves of. Cut the stems of the mushrooms off. Crumble the sheeps cheese. Wash the paprika, deseed and cut into small cubes. Peel the garlic cloves and crush the garlic. Deseed the chilli and cut into fine rings.
- Mix the chilli, olive oil, sheeps cheese and garlic. Season with black pepper.
- Add the mixture into the mushrooms and pop on the BBQ for about 10 mins. If the bbq has a lid, close this.
- Top the mushrooms with some basil leaves
