Here is a list of vegetables you can bbq, and how to prepare them. We have the usual suspects such as sweet potatoes, aubergines, cherry toms, capsicums, zucchinis, onions, corns, and really nice surprises such as fennel, asparagus and avocados (yes!).
For most of these recipes, you will need some organic olive oil and some salt and Kampot pepper.
Split the sweet potato in half, pour a little organic olive oil, and sprinkle with a spice such as Espelette pepper or paprika (or even better, smoked paprika).
Then, wrap them in aluminum, and cook them over the embers for 40-45 minutes. To taste them, all you have to do is scrape the flesh, which will be tender and soft, like mashed potatoes...yum!
Wash, dry, and then cut the aubergines into slices. Let them drain with salt for about 20 minutes. An essential step, because as a reminder, eggplant is a vegetable that contains a lot of water.
Then, put the eggplant slices on the bbq grill, brush them with a little olive oil, then turn them over as soon as they are cooked on one side.
You can also simply cut the aubergines in 2, and coat each half with a mixture of olive oil-salt-pressed garlic - shallot - herbes de Provence!
Thread the cherry tomatoes onto skewers, season them with a little Herbes de Provence, and cook them for about 5 minutes so that they have time to grill and caramelise a little under the flame. Simple, but very effective!
Wash them, hollow them out, cut them into strips about 3 cm thick. Then coat them with a mixture of olive oil and herbes de Provence - salt - pepper. Grill them for about 10 minutes on the barbecue, turning them from time to time.
You can eat the strips of peppers as they are, but also prepare them in a salad by dicing them with mint, feta cheese, a dash of olive oil and a dash of raspberry vinegar.
Wash the zucchini, cut it into slices about 0.5 cm thick, place them on the bbq grill, making sure to turn them regularly. If you like grilled but still crunchy zucchini, cooking will take around 5 minutes, and if you prefer very tender zucchini, it will take 8 to 10 minutes longer.
One minute before the end of cooking, top up the zucchinis by placing a little chopped parsley and garlic on the slices.
To prepare an onion on the barbecue, all you have to do is peel it, wrap it in aluminum foil, then leave it in the embers for about 15 minutes. To accompany grilled meat, it's a treat!
Just put them on the barbecue grill for 15 minutes, remembering to turn them regularly to ensure even cooking. Once grilled, we will lightly salt them, and melt a knob of butter on them. Yummy!
My favourite: cut the fennel in 2, blanch it for 5 minutes in boiling water before drying it, cut it into slices, brush them with oil and put them on the barbecue grill to cook them on each side. You can also cut it in 1 cm thick slices and put them directly on the barbecue for about 10 minutes. You can also
Wash the asparagus, dry them, place them on ta plate and drizzle with olive oil, a little salt and pepper, then place them on the bbq and cook for a maximum of 3 minutes.
Open in 2, remove its pit, and put it to cook for about 20 minutes. For the gourmet side, you can add a few pieces of bacon and an egg in the center and cook for another 2-3 minutes before serving. Yum !
Have a lovely and healthy meal! 😋🍴
What's on the menu
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