Meat and fish usually steal the show when it comes to barbecuing, but let’s not forget the fantastic dishes that celebrate the best of the season’s vegetables
Whether you’re aiming to up your plant intake or simply want to create some sensational sides to complement your fish and meat-based mains, cooking veg on the barbecue broadens the scope of flavour opportunities. Not sure where to start? Chef at organic veg box company Riverford (riverford.co.uk) Bob Andrew shares his top tips and recipe ideas for barbecuing seasonal vegetables…
BUNCHED BEETROOT
Bury your beets in the glowing embers for a slow smoky bake. This is best done with our bunched summer beets, as they are smaller, sweeter and will take less time to cook, and you can utilise the leafy tops, too.
For a 500g bunch, separate the leaves and the beets. Give the beets a wash and scrub. Whilst still wet, rub them generously with salt. Lay out a large double-layered square of foil and place half of the leafy tops in the middle. Sit the beets on top and drizzle with a little olive oil. Cover with the rest of the leaves. Fold the foil over and crimp into a tight parcel. Stab the parcels 3-4 times, to allow some smoke in. Bury the parcel in the glowing embers and cook for about 40 minutes or until tender. When they are cool enough to handle, slip away and discard the skins. They can be sliced or diced and dressed to your liking.
ASPARAGUS
Trim away any tough, woody ends. Rub the spears with a little oil and season generously with salt and pepper. When your barbecue has settled to hot glowing embers, place the spears on the griddle bars in a regimented row. Cook for 4-6 minutes, rolling occasionally for an even cook, until nicely marked and cooked through. Finish with a small squeeze of lemon juice and serve immediately.
BUNCHED CARROTS
There are two ways to cook carrots on a barbecue. First is to cook them in the embers. Ideally you would use a 500g bunch of small summer carrots. Remove the tops and keep them to one side. Give the carrots a wash and rub them generously with salt. Lay out a large double-layered square of foil and sit the carrots in the middle. Drizzle with a little olive oil. Fold the foil over and crimp into a tight parcel. Stab the parcels 3-4 times, to allow some smoke in. Bury the parcel in the glowing embers and cook for about 30 minutes or until tender.
The second way is to griddle them directly on the bars. You’ll need to cook them first as they tend to burn before they cook through to the
