10 great vegetables to BBQ
- Sweet potato
- Corn on the cob
Vegetables cook quickly and are delicious with just the hint of smoke from the BBQ grill. Plus, you don’t have to panic about whether they’re over, or underdone like you do with a steak or sausages.
Tips for perfect grilled vegetables
Toss them with a light coating of olive oil, vegetables dry out quickly when they hit a hot grill. Too much oil not only adds extra calories, but can cause flame flare-ups and burning.
Some vegetables cook quickly, others take longer. Dense vegetables, such as potatoes, will take longer to cook and can be partly microwaved or steamed first. This will prevent over charring on the outside. To prevent burning, sear vegetables over high heat, then move them to a cooler part of the grill to finish cooking through.
Use a skewer
Cherry tomatoes and mushrooms are great on the grill but can break up and over cook. To manage this, keep smaller vegetables on a skewer to stop them from rolling around.
Cut to size
How you chop your vegetables is vital to how they will cook. Cut them into smaller pieces to cook quicker (use a skewer to keep them together on the BBQ). Cut round vegetables like onions or eggplant into thin ‘rounds’ – you’ll get more surface area and even cooking through the segments.
￼Steak cooking techniques
- If cooking for more than one, ask your butcher to chop steaks in an even thickness – they will cook evenly on the BBQ
- Drizzle steaks with olive oil before cooking to sear in the flavour
- Rest meat 5 mins before serving to seal in the flavour
- If serving with a salad put the dressing on your salad just prior to serving to prevent it going soggy
- Plastic storage container with grate – great to keep meat freshly stored etc.
- Knife and chopping board set – easier to chop, designed with arthritis sufferers in mind