While plenty of you are not vegetarian, I know lots of people like to try a meat free day or two most weeks. And isn’t it nice to look beyond meat at a barbecue? Do you really feel great after craploads of grilled burgers and sausages? So whether you’re veggie yourself (woot! woot!) or just want to add a few options for the not so carnivorous amongst us, here’s some quick ideas for your scorching hot al day al fresco meal.* Featuring no frozen fake meat, at all!
*Ok. It was seventeen degrees. You’ll still need a cardigan like.
While Him Indoors went outdoors and into full on dad-in-summer mode, tending his charcoal like a baby, I prepped the sides.
Grated carrot salad. (10 mins prep, max)
Grate 3 carrots.
Mix 2 tablespoons of lemon juice, 1 teaspoon honey, 3 tablespoons olive oil, 150ml natural yogurt.
Stir into the carrots, cover and refrigerate until you’re ready to eat.
Toast some pumpkin seeds on a dry pan. Add them to the carrots just before serving.
Sweet potato fries (10 mins prep, 25 mins cooking)
Preheat oven to 220c (lower for a fan oven)
Cut one huge sweet potato into half inch fries. I prefer not a peel it first.
Toss with about 4 tablespoons of olive oil.
Season with salt and pepper and a little paprika if you fancy.
Spread fries out on a baking tray. Don’t overcrowd them!
Put them in the oven for 15 minutes.
Turn them and cook for another 10 minutes.
Grilled halloumi (2 mins prep, 10 mins cooking)
This could be done in strips on the barbecue, but our barbecue isn’t big enough, so I do them on a griddle pan.
Chop halloumi into chunks (chunks only good on a pan or you’ll lose them to the charcoal!)
Cook on griddle pan at a medium-high heat, turning ever 3-4 minutes.
Toss with a little olive oil and lemon juice and serve with greens.
BBQ veggie (10 mins prep, 10 mins cooking)
Yer man cooked these while his stupid chicken was resting. He knows to clean the grill with a wire brush in between the meatiness and the veggie-cooking though. Again, a bigger bbq could solve this for us!
Toss cherry tomatoes in a little olive oil and a good splash of balsamic. Season with sea salt.
Thread onto a skewer.
For the asparagus; mix 2 tablespoons olive oil, a clove of garlic, a little lemon zest (a teaspoon maybe?) and some sea salt and black pepper.
Line your asparagus up on a plate and brush the dressing on. If they’re nice and fat you could actually thread them onto a couple of skewers like a raft, but mine were too thin.
Cook your asparagus and tomato skewers for about 10 minutes on the barbie.
There you are. Now, don’t tell me that’s not a satisfying veggie summer meal in and of itself.
The guys did happen to have some sort of spatchcock chicken alongside what I had whipped up. I’m not sure Dominic even really liked that though.
If you don’t fancy any of these, I have more veggie barbecue ideas right here from last year.