Top 10 Vegetables to BBQ

Using seasonal vegetables on their own or to accompany a protein is perfect for the BBQ. Bring out the natural flavours with a few simple ingredients like butter, olive oil, herbs, spices, salt and pepper. Smoky, crispy and delicious!

1. CORN – On the cob or in its husk. Baste with a herb and garlic butter and sprinkled with salt.
2. COURGETTE/ZUCCHINI – Cook whole, direct on the coals, or halve or slice on the grill with a bit of olive oil, salt and pepper.
3. POTATOES – Wrap in foil with a bit of garlic, butter and salt. Cook direct in the coals.
4. MUSHROOMS – So many varieties available. Whole, stuffed or sliced.
5. PEPPERS – Bell, padron or chilli. Whole direct on coals, halve and stuff, or slice.
6. LEEKS – Char direct on coals or make a raft out of skewers to load them up on.
7. AUBERGINE/ EGGPLANT – Cook whole, direct on the coals, scoop out centre and mix into a baba ganoush or slice and cook with olive oil and seasoning.
8. CAULIFLOWER – Cut into thick steaks, coat with olive oil and a spicy rub, or leave whole in a baste of butter, garlic and herbs.
9. ASPARAGUS – Only a short season but worth grilling these with olive oil, salt and pepper and a squeeze of lemon to finish.
10. CARROTS – Whole, if thin, or halve heritage carrots and drizzle with olive oil and honey.