We’ve all heard by now that eating more vegetables is good for you. Not only do veggies reduce your cholesterol, they also have high amounts of fibre - and that’s good for your health! Eating meat also contributes to increased greenhouse gases being released into the atmosphere – and that’s not good for the planet.
We’ve handpicked three simple and affordable veggie barbeque recipes for you to try this summer (and don’t worry if you don’t have a barbeque, you can always grill these on the hob or your oven!)
Corn on the Cob
Source: https://www.deliciousmagazine.co.uk/recipes/barbecued-corn-on-the-cob/
Ingredients
- Four cobs of corn
- 125g softened butter
- One deseeded and finely chopped red chilli
- Handful of chopped fresh coriander
Method
- Put four cobs of corn into a large bowl of cold water to soak for 30 minutes.
- Beat together butter, red chilli and chopped fresh coriander. Shake off the excess water from the corn and put each onto a sheet of foil. Divide the butter between each and wrap up in the foil.
- Cook on the barbecue over a low to medium heat for 25-30 minutes, turning occasionally. Open carefully, making sure you don’t lose any of the flavoured butter.
Halloumi burgers
Source: https://www.bbcgoodfood.com/recipes/halloumi-burgers
Ingredients
- 250g block halloumi cheese - cut into eight thick slices
- One tablespoon olive oil
- Four brioche buns
- Four tablespoons of hummus
- One large ripe tomato,thinly sliced
- Four butterhead lettuce leaves
- Four tbsp tomato salsa (most supermarkets stock a version)
Method
- Heat a barbecue until the coals are glowing white hot. Brush the halloumi slices with olive oil and cook them on each side for two to three minutes or until golden.
- Split the brioche buns (toast them very briefly on both sides if you like, but be careful not to burn them) and spread the bottom halves with the hummus. Add some tomato and then the halloumi, then finish with the lettuce and salsa and top with the other half of the bun.
Barbecued sweet potatoes with garlic and herb dressing
Source: https://www.deliciousmagazine.co.uk/recipes/roast-sweet-potatoes-with-garlic-and-herb-dressing/
Ingredients
- Extra-virgin olive oil to drizzle
- Six fat garlic cloves, unpeeled
- 300g soured cream or natural yogurt
- Half a red onion
- Finely grated zest and juice
- One lemon
- Small bunch fresh coriander, chopped
- Small bunch fresh flatleaf parsley, chopped
- Small bunch fresh mint, chopped, plus extra leaves to serve
Method
- Put each sweet potato on a large piece of foil. Drizzle over olive oil and season well. Wrap tightly and put in the barbecue embers for 45 to60 minutes. Alternatively, roast in an oven heated to 200°C/180°C fan/gas 6 for one hour and 20 minutes.
- Meanwhile, wrap the garlic cloves in a little foil, drizzle with olive oil, and leave in the embers for 15 to 20 minutes until soft (or cook in the oven, as above, for 20 minutes). Finely slice the red onion and put in a non-metallic bowl with most of the lemon juice and a pinch of salt.
- When the garlic is cool enough to handle, squeeze the flesh from the skins into a large bowl and drizzle with a little more olive oil. Mix in the soured cream or yogurt gradually to distribute the garlic evenly.
- When ready to serve, add the chopped herbs, lemon zest and the remaining lemon juice, season and taste. Remove the onions from the lemon juice, squeezing them dry.
- Open the sweet potato parcels, squash the flesh open a bit, spoon over the garlic and herb dressing, scatter with the onions and extra mint leaves, then serve in the foil.
