Here’s some barbecued vegetable inspiration for you. But really, all you need is our delicious organic vegetables, a bit of olive oil and seasoning, smouldering charcoal and you’ll produce the tastiest BBQ. I also always have a few dips with my grilled veggies. Chimichurri is a classic (grab the recipe here), babaganoush is a must and my favourite ever, romesco sauce! More details below. Let us know your top tips for barbecuing vegetables in the comments. Liz x
Skewers
Toss chunks of mushroom, courgette, pepper and red onion with a little olive oil, salt and pepper. Maybe some crushed garlic too? Push them onto skewers and get grilling!
Asparagus
Asparagus spears with a little oil and seasoning, a few slices of lemon. Simple but so tasty! The lemon charrs and caramelises and steams through the asparagus as it cooks.
BBQ Sauce Marinaded Tofu & Veg
We sell the BEST barbecue sauce here. It’s got a great kick to it and I highly recommend adding it to your next order. Use it as a marinade for cauliflower, tofu and quartered sweetcorn (aka sweetcorn ‘ribs’).
Babaganoush
I always chuck a few whole aubergines on the grill too. They yield into a soft, silky, smokey deliciousness. Just slice in half, scoop the flesh out into a bowl and mash/blend with a spoon of tahini, squeeze of lemon, drizzle of olive oil, touch of crushed garlic and salt for the best babaganoush ever!
Romesco Sauce
Romesco sauce is the most delicious thing with grilled vegetables. All you need is grilled peppers, toasted almonds, garlic, salt, smoked paprika, vinegar and oil. We have a brilliant grocery section in our shop and much of it is in plastic free or compostable plastic packaging.
Ingredients:
- 1 jar of grilled peppers (including all the oil)
- 1 clove of garlic
- 1 handful of toasted almonds
- 1 tbsp smoked paprika
- 2 tbsp vinegar (Sherry vinegar is traditional but I love using a local Irish organic apple cider vinegar)
- a big pinch of salt
Blend into a loose sauce or make it thicker with more almonds. Taste and adjust the seasoning with more salt/vinegar as you like. Keep in a jar in the fridge and use up within the week. If you have any leftover from your BBQ it makes a gorgeous pasta sauce.