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Making vegetables the hero of the barbecue
When you think of barbecuing in the summer, your mind might naturally go to what meat you are going to use. However, there are some fantastic, seasonal vegetables available and make a great alternative. Cooking vegetables on the barbecue is something I have been doing for many years. Not just in the summer.
Incorporating vegetables
I am not suggesting that you stop cooking meat altogether. Barbecued broccoli with a steak is a brilliant and easy dish. However, with meat becoming more expensive and the industry struggling to keep up with affordable, good-quality meat, it is definitely something we should consider. Using meat to help flavour vegetables is also a great option. For example, using beef dripping or duck fat instead of oil is a tasty alternative. If you are more adventurous, you could use bone marrow in almost the same way you would use butter.
Best vegetables for barbecuing
Personally, I find the harder root vegetables are the best, such as celeriac, carrots, and beetroot. One of the reasons is that the longer cooking time allows time for them to take on that charred, smoked flavour you only get from an open flame. Cook any of these vegetables on a hot barbecue to get a real charred flavour, then bring the temperature down quickly. This is easier if you have an egg-style, drum, or Weber barbecue.
Inspiration and resources
There are so many good ideas out there by looking at the internet, Instagram, and books. Niklas Ekstedt’s “Food from the Fire” or the book based on recipes from his restaurants called “Ekstedt” are both great places to start. If you get the chance visit his London restaurant, Ekstedt at the Yard, where all the dishes are cooked using wood fire. Smokestak is another great restaurant. Cooking mainly over flame, and the Blacklock 10-hour ash-roasted sweet potato has to be one of my favourite potato dishes of all time.
Benefits of barbecuing vegetables
One of the main benefits of cooking on a BBQ is the enhanced flavour and caramelisation that only comes from cooking over coal or wood. This can lift the other ingredients around them without much work involved. I find the vegetables retain more of their natural flavour, which would normally be lost during other cooking processes. If you are looking to eat a little healthier, cooking this way can also help as fewer nutrients are lost. You will use a lot less fat or oil compared to frying, roasting, or sautéing.
Best of all
And best of all, it makes less mess, and if the grill is lit anyway, you are saving on electricity or gas. Winner winner, vegetable dinner!
If you’re looking for a tasty easy side to enjoy this bank holiday take a look at this fabulous recipe for barbecued broccoli
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