Ok so BBQ season is well and truly here and I thought I would share my ultimate favourite recipes so you can BBQ like a boss this summer.
I am even sharing my mum’s homemade potato salad (hope it’s ok mum), this is a classic and no BBQ is complete without it.
Now don’t get me wrong, I love a good burger on the BBQ but having a boyfriend who is vegetarian I like to get very creative with vegetables.
And we all know how to toss a burger on the barbie so I want to show you how to do things a little differently, it’s doesn’t have to be all ribs and sausages you know 😉
I love to switch it up and add loads of veggies with lots of awesome flavours.
Check out all these simple nutritious, AMAZINGLY good veggie recipes below, leave some comments and let me know which ones you are going to make!!
Makes around 7 large skewers
>1 packet of halloumi
>14 cherry tomatoes
>1 tablespoon of olive oil
>1/2 teaspoon of cayenne pepper
>black pepper for seasoning
Slice the courgette in thick slices, then slice again in half (so they are semi circle shaped)
Slice halloumi into chunks, good sized chunks so they will fit onto a skewer and not fall apart
Add the courgette, tomatoes and halloumi into a bowl
Drizzle over some olive oil, cayenne pepper and black pepper
Mix around to ensure all is coated in marinade
Then prepare skewers, see picture but start with courgette, halloumi, tomato and repeat!
Makes around 4-6 servings depending on size
>800g of baby potatoes
>2 spring onions
>1 medium red onion
>2-3 tablespoons of mayonnaise
>1 teaspoon of mustard
>handful of fresh parsley
>Black pepper for seasoning
Boil baby potatoes until tender
When potatoes are cooked, allow to cool
Once cooled, add to a bowl with thinly sliced red onion, mayonnaise, mustard and black pepper
Mix around to ensure all is coated evenly.
Toss some sliced spring onions and fresh parsley on top
Keep in fridge until serving
Makes 4 servings (half a pepper per serving)
>2 large peppers
>around 100g of rice
>4 sun dried tomatoes
>1 red onion
>1 garlic clove
>80g of feta
>1 teaspoon of olive oil
Boil some rice
Slice peppers through the middle, down through the core
You should have 4 halves
Remove seeds inside
In a frying pan add some olive oil, garlic, onions and sun-dried tomatoes
Allow to saute for a few minutes
When rice is ready add to the frying pan and mix around
Spoon the rice mixture into the peppers
Top with feta before placing on BBQ
The bottoms of the peppers can easily burn, so keep a close eye on them while cooking
>2 corn on the cobs
>1 large knob of butter
>2 tablespoons of parmesan cheese
>handful of fresh parsley
Melt some butter in a pot with some thinly sliced garlic
When butter is melted spread over each of the corn on the cobs
Then roll the corn through some parmesan on a plate
BBQ and garnish with fresh parsley
Makes around 5 skewers depending on size of mushrooms
>10 large mushrooms
>1-2 large knobs of butter
>2 cloves of garlic
Melt some butter in a pot, add some thinly sliced garlic
Slice the mushrooms into thick slices
When butter is melted add in the mushrooms
Mix around to ensure all the mushrooms are coated in butter and garlic
Make your skewers then BBQ!!
Makes 4 large skewers
>1 tablespoon of sesame oil
>1 tablespoon of soy sauce
>1 teaspoon of sesame seeds
In a bowl add some sesame oil, soy sauce and sesame seeds
Then add in the asparagus, mix around to ensure all is coated
Place the asparagus onto the skewers, skewer 4 together as shown in the picture and add one skewer through the top and one through the bottom so they stay together.
Then grill for a few minutes on each side on the BBQ!