For a carnivore, a barbeque can easily become too meaty: a sausage, a lamb chop, a chicken drumstick, oh and one of those minute steaks too – it all adds up. Ketchup does not count as one of the five-a-day. Here are my recommendations for vegetable dishes to cook on the barbecue to break up the monotony of sausages.
Asparagus
New season asparagus brushed with olive oil and quickly grilled over the barbeque is perfect. At its best from late May through to June. Season with salt and pepper.
Banana chillis stuffed with halloumi
Corn on the cob
For this old favourite, the fresher the corn the better. As soon as corn is picked it begins to deteriorate, the texture goes chalky and the sweetness starts to go. If the cobs are in their husks, wet the husks so they don’t catch fire. If the cob does not have the protective husk, brush the kernels lightly with oil and cook, turning frequently. Serve the cobs with butter that has been mixed with finely chopped red chillli, chopped parsley and sea salt.
Peppers and anchovies
Halve red and yellow peppers, brush the skin lightly with olive oil and fill each half with a couple of roughly chopped anchovies, a few capers, black pepper and some oil out of the anchovy jar. Grill over the barbeque until the peppers soften and start to char. Serve with torn basil leaves.
Tangy tomato relish to go with vegetable kebabs and/or red meat
This is a brilliant list, we always have several barbeques when camping and I worry about the massive meat consumption too!