![]() The cookie is used to store the user consent for the cookies in the category "Other. This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". ![]() The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. If you liked these tips, you’ll absolutely love our Seasonal Cookery: BBQ class. Try sprinkling a few chilli flakes on just before serving for a tropical treat! Pineapple and thick mango slices work well too. BBQ’s can be for desserts too! BBQ bananas only take a few minutes and are amazing with a drizzle of maple syrup and a dollop if ice cream.Or oil and spice thick slices of tofu and grill until lightly charred. Don’t forget the protein! Try a grillable cheese like veggie halloumi or paneer.The difference between a mediocre BBQ and an amazing one is often the sides and sauces! Have exciting sauces and dressings to hand.Once your veg is cooked, pile it high on a bun with sauces or toss it through pasta salad, dressed quinoa or crunchy mixed salads.Dress veg once it’s off the grill with zingy herb dressings like chimi churi.This works brilliantly for sweet potatoes and corn on the cob. Try adding a knob of garlic butter into the foil packet. If you need a break from the grill, try wrapping larger veg in foil before putting on the grill, this will stop them from burning and help them cook through evenly.You can then turn more regularly if needed until cooked through. Put it on the grill then leave alone for 3-4 minutes to colour up with beautiful charred bar marks, before turning and doing the same on the other side. Don’t be tempted to turn veg over too quickly.Other smaller or thinner veg like asparagus will only take a few minutes. Look to sear longer cooking veg on the hot areas of your grill then move to cooler spots to cook through. Get the cooking time right- softer veg like aubergine and peppers will take a shorter amount of time than sweet potatoes.Know your grill- most BBQs will have hotter and cooler spots, find out where these are by taking note of how long things take to cook in different areas.Skewering smaller pieces together into a kebab is a good way to stop them falling through the bars.One of Sam’s favourites is suya spice blend, a warming West African blend that is simply delicious on grilled veg. Try boosting the flavours by adding a spice or herb mix to the oil before grilling. ![]() Remember to season with salt and pepper before you grill! Toss the veg in oil before grilling to help prevent them from sticking to the bars.When grilling veggies, just prepare them as usual – remove seeds, slice off the ends and peel.You can BBQ most veggies! Let Sam, Head of the Vegetarian Society Cookery School, give you some top tips on how to get the most out of your BBQ: Professional Chefs’ Diploma in Vegetarian and Vegan CookeryĪre you bored of the same old veggie burger or vegan sausage in a bun? Get some lovely colourful fresh veggies on your BBQ or try a bit of tofu to liven up your next grill session.Buy gift vouchers for classes at the school.About the vegetarian and vegan trademarks.Trademarked Products Trademarked Products →.Veggie need-to-know Veggie need-to-know →.Health and Nutrition Health and Nutrition →.
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