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Fire-Cooked Vegetables
Rated 5.0 stars by 1 users
Category
BBQ, barbecue
Cuisine
British
Author:
Emily Davenport
Servings
4 servings
Prep Time
10 minutes
Calories
225
You must try these Fire-Cooked Vegetables when you next light the BBQ. Delicious! Taken from the Dairy Diary 2021.
Ingredients
- Baby potatoes 12 small, scrubbed
- Red pepper 1 large, deseeded and cut into bite-sized pieces
- Baby corn 12
- Spring onions 6, trimmed and cut into 5cm (2in) lengths
- Sunflower oil 3 tbsp
- Sesame oil 2 tsp
- Sweet chilli sauce 4 tbsp
- Little Gem lettuces 2 large, trimmed and quartered lengthwise
- Barbecued meats to serve (optional)
Directions
- Heat the barbecue. Meanwhile, put potatoes in a small pan, cover with water, add a pinch salt and bring to boil. Cook for 7-8 minutes until just tender but not soft. Drain and leave to cool.
Bring another pan of water to boil and cook pepper and baby corn for 3-4 minutes until just tender but not soft. Drain and cool.
Thread potatoes, peppers and spring onions onto 4 long skewers, cover and chill until ready to cook. Arrange corn on a piece of foil with edges folded up and chill until ready to cook.
Mix oils with chilli sauce and brush over vegetable skewers and the cut side of lettuce halves. Cook the skewers over hot barbecue coals, turning and basting frequently, for 4-5 minutes until lightly charred and tender. Cook corn on foil for 4-5 minutes. Cook lettuce for 1-2 minutes. Serve immediately to accompany barbecued meats, if you like.
Nutrition
Calories 225, Fat 14.3 grams, Saturated Fat 1.9 grams
