The days are warming up people, and when the days get warm it’s time to get BBQing! I thought I’d share one of my favourite BBQ vegetable recipes so you can add it to your repertoire and add them to the shopping list next time you’re at Gilbert’s Fresh. These grilled sweet potatoes are perfect with lamb, chicken, beef or just on their own with a crisp salad.
Also…here are my top five veggies to BBQ and simple ideas to make them sing.
Corn on the Cob
Fill the husk with smoked paprika and butter and BBQ on the grill until the husk is charred.
Halved, scored in a criss-cross and rubbed with oil and garlic (add spices if you feel adventurous). Cook both sides on the grill for a couple of minutes each. Season to taste and squeeze lemon juice over the top!
Remove seeds, pack with feta and oregano and grill, turning once.
Remove stalk, rub with oil, thyme and garlic. Squeeze lemon over while grilling and season well. These should only take a couple of minutes with a turn at the halfway point.
Best BBQ Recipes
BBQ Sweet Potato with Warm Feta & Herb Dressing
Serves 6-8 as part of a meal
3 medium sized sweet potato
2 tbsp olive oil
Salt and pepper
Warm Feta Dressing
1 garlic clove, minced
2 tbsp olive oil
1/2 bunch basil
1/2 bunch parsley
1 lemon, zest and juice
2 garlic clove
¼ cup olive oil
100g pine nuts, lightly toasted
Wash the sweet potato well then place in a pot of boiling water for 15 minutes. Remove the sweet potatoes to a plate and rest until cool enough to handle. Slice each one into quarters lengthways. Roll the wedges through 2 tbsp of olive oil and season with salt and pepper.
Preheat your BBQ, or grill plate to medium-high. Add the sweet potato one side of the wedge down. Allow to char but not burn around 5 minutes. Repeat until all three sides of the wedge have been cooked. Once the potato is crisp on the outside and fork soft to the centre, remove them to your platter.
In a saucepan, combine the feta, olive oil and garlic. Place over medium-low heat and cook, stirring vigorously for 5 minutes until smooth and the feta has melted. Set aside.
Combine the herbs, oil and garlic in a blender or small food processor (stick blender or chopping by hand is fine also) and pulse until the herbs, oil and garlic are combined, stir through the lemon zest and enough juice to loosen the dressing. Season to taste.
Just before serving, lay the sweet potato across a large platter and dress with the herb dressing then the feta dressing and finish with toasted pine nuts. Serve with bowls of extra dressing and ENJOY!