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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
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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.
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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’).
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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!
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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.