Fred Robson here – it isn’t often that we write off the topics of bus passes and pensioners benefits, though noting the ongoing interest in my last effort on Recycle coal dust and make the Winter Fuel Allowance go further in 2011 I have decided to offer my take on Barbecues for Vegetarians, due in no small part to my wife being a vegetarian, and myself a keen meat eater who also appreciates plenty of veg in the diet.
Doubtless there are many recipes and instructions available on-line (Jamie Oliver describes his as The Ultimate vegetarian BBQ but my menus are very flexible as to which vegetables should be used. I’m taking more about cooking technique which can offer excellent results. The cooking method is very much around using foil containers which can be purchsed very cheaply from suppliers such as Wilko or can be recycled from your takeaway meals.
A good variety of vegetables are needed for my solution, including onions,tomatoes, baby sweetcorn, peppers, potatoes, sweet potatoes, carrots, peas, mange tout peas, broad beans, mushrooms, asparagus, broccoli, courgettes, aubergines – in fact any that you happen to have to hand.
Step 3 Fill the trays with veg fairly full, mixing different veg in a random way
Step 4 Sprinkle herbs and seasoning to taste
Step 5 Add garlic to suit your taste
Step 6 Seal the foil containers with the lids, silvery side down
Step 7 Place the foil trays on the BBQ at a fairly early stage, but aiming as far as possible to cook slowly as far as possible. This way your veg can be served in their natural juices.
A bit of trial and error will improve your technique and avoid to much ‘caramelisation’ !
One other important tip – don’t regard this as something just for vegetarians, as your family /guests will come to appreciate this alternative method of enjoying veg alongside their meat.