Fire-Cooked Vegetables
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)
Instructions
1
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.
2
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.
3
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.
4
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.
