Fruit, vegetables and BBQs go together in ways you might not expect. Test out these unexpected techniques and combinations at your next BBQ.
Frozen veggies on the BBQ
Turn every-day freezer packs into delicious BBQ grilled vegetables. Simply take a handful of any frozen vegetable, and lightly coat in olive oil. Place them in a parcel of heavy duty tin foil, add seasonings then put the foil pack on the grill. Try:
- Frozen brussels sprouts with a little parmesan and paprika
- Frozen Mediterranean veggies pack with baby beetroot and feta cheese
- Frozen roast vegetable pack with rosemary and garlic
- Frozen Asian greens with a dash of low sodium soy sauce, hoisin sauce and lemon wedges
- Frozen peas with garlic, mint and a dash of olive oil
Cold fruit juice or soft drink may seem refreshing, but they’ll also overload your guests with excess sugar. But that doesn’t mean your refreshments should be tasteless. Treat your guests to chilled sparkling water, infused with fresh fruit and herbs instead – see some great recipe ideas here.
- Cucumber and mint infused
- Citrus spritzer
- Apple and ginger water
- Wonderful watermelon and berry water
- Grape, plum and berry bomb
Balsamic grilled vegetables in the basket
A grill basket is a perforated metal bowl designed to sit on your BBQ, making it easy to cook smaller, more delicate vegetables like tomatoes and beans. It makes creating warm veggie salads a simple two-step process. First combine sliced mushrooms, cherry tomatoes, green beans, peeled garlic cloves and a roughly chopped red onion in a bowl.
Then add a few splashes of balsamic vinegar and olive oil, and season with smoked paprika, oregano and black pepper to taste. Add the veggie mix to the basket and grill for 15-20 minutes until the veggies are slightly charred, tossing every few minutes.
Rosemary skewer kebabs
For a simple way to infuse flavour into your lamb or mushroom kebabs, skip the bamboo and use large rosemary sprigs as skewers. Remove leaves from the sprig, leaving 1cm at the top for presentation, and soak the skewers in cold water for five minutes. Thread your ingredients onto the skewer and cook for 5-10 minutes or until browned and cooked through each side.
Add some protein to your BBQ leftovers the next day with a healthy frittata – cooked on the BBQ of course. Just follow one of our easy frittata recipes, pour into a fry pan and place on the BBQ and close the lid. Cook over medium heat for 15 minutes, until the eggs are puffed, browned and firm in the centre. Choose from one of the tasty recipes below.