Christine McFadden, aka The Dorset Foodie, shows us how to get creative with vegetables on the barbecue this summer.
Grilled vegetables have bright intense flavours and will wow vegetarians and carnivores alike. With the barbecue season underway, here’s the essential know-how for grilling your greens and other vegetables with confidence.
Must-have equipment
• Flat metal skewers for small vegetables, e.g. button mushrooms, cherry tomatoes.
• Hinged wire holders for sliced vegetables and long thin ones, e.g. asparagus, baby leeks.
Temperature control
Grill vegetables over medium-hot coals. Test by holding the flat of your hand about 12 cm above the coals. If you can hold it there for only 4–5 seconds, the fire is medium-hot.
Which vegetables to grill?
Asparagus
Choose fat spears. Snap off the inedible woody end. Brush with olive oil and season. Arrange in a single layer in a hinged wire holder.
Grill: 6–8 minutes.
Beetroot
Peel and quarter. Place on squares of thick foil, large enough to make a parcel. Brush with a Korean-style glaze of soy sauce, honey, rice vinegar and chilli flakes. Season and sprinkle with toasted sesame oil. Wrap loosely in foil, sealing well.
Grill: 40–50 minutes. Turn regularly.
Broad beans in pods
Grill young beans (18-20cm long) in pods, Middle Eastern-style. They cook in their own steam, remaining moist and flavoursome. Brush the pods with oil, then arrange in a single layer in a hinged wire holder.
Grill: 6–7 minutes, turning once.
Chicory and radicchio
Loved by Italians, these slightly bitter greens develop wonderfully rich flavours when grilled.
Slice chicory in half lengthways. Slice radicchio lengthways into quarters. Brush well with oil, pushing it between the leaves. Season with sea salt.
Grill: Chicory 5–7 minutes, turning once. Radicchio 4-5 minutes, turning every minute.
Portobello mushrooms
These large, meaty mushrooms stand up well to the heat of the grill, and are superb on toasted ciabatta. Oil the grill rack, brush unpeeled mushrooms with olive oil, then season.
Grill: Cover with upturned roasting pan. Grill 4–5 minutes each side.
Sweetcorn
Cook whole sweetcorn ears Brazilian-style in their husks with lime, chilli and coriander.
Grill: 10–12 minutes, turning occasionally.
Slit husks lengthways, pull apart to expose kernels. Sprinkle with lime juice, coriander leaves, chilli flakes and sea salt. Eat straight from the husk.