Vegetables are fantastic for a lot of reasons. They’re healthy, low in calories and delicious if cooked properly. However, they generally don’t get much love when it comes to grilling and barbecuing. There are lots of meat-free alternatives for vegetarians and vegans that still enjoy the sound and smell of grilling on a hot summer afternoon, but let’s not forget about vegetables themselves and how they can add a lot of colour to your barbeque.
It doesn’t sound like much, but grilling hearts of romaine lettuce can be delicious when served with some sauce or accompanied with a grilled steak. The romaine lettuce takes on the flavour of whatever sauce or juices it soaks in, and it has a sweet smoked flavour thanks to the coals. Simply coat the romaine in a light drizzle of oil and shake some seasoning onto it. You can use steak seasoning if you’re serving it with steak, some salt and pepper, or even some cayenne pepper. You only need to grill it for roughly five minutes until it’s wilted or charred. To add a bit of sourness, simply squeeze a bit of lemon over it. If you’re eating it with salty meats, then a bit of soy sauce could also work.
Corn on the Cob
Corn is a fantastic classic that we all add to our barbeques. Nibbling on the cob and biting into the sweet bursts of juice is satisfying, but you can make it a lot more special with just a few ingredients. Lightly oil the cobs of corn and peel back the husks. Spread a single tablespoon of butter over the corn. While it’s grilling, paint on more butter and lightly sprinkle some salt and pepper as you rotate them. They need to be cooked for roughly 30 minutes on a high heat, but some corn cooks faster. Just keep an eye on them as you turn them and wait for the corn to be tender. If you want a little more kick, then add some grated cheese over the corn as it’s close to being finished and sprinkle some paprika over it. Garnish with lemon or lime juice and you’ll have the perfect grilled corn.
Fantastic served on their own or with accompanying meats, grilled vegetable skewers are another staple at any barbeque. Simply get some bamboo skewers and pierce diced or chunked vegetables. You can typically add anything that you like, but for some ideas, try alternating zucchini, bell peppers, mushrooms, onions and tomatoes. Sprinkle some herbs and spices over them as you see fit. A good mix would be dried basil, oregano, salt, black pepper and some paprika. If you want a little sweetness in the mix, add some fresh cut pieces of pineapple. If helps if you soak the skewers for a while in water before piercing the vegetables. Grill them over a medium heat and gently oil them before seasoning. If you prefer, mix the seasoning into the oil and gently brush it over the skewers as they grill. It should take no longer than 10 minutes to cook them thoroughly.