One of the biggest challenges as a vegetarian can be what to take when invited to a BBQ. For me, fake sausages, aka. ‘fausages’, just don’t hit the spot, and though a veggie pattie can be a pretty good option, I find my veggo skewers to be the biggest crowd pleaser.
The newest addition to our house is ‘Wesley’, Richard’s new baby , a Webber BBQ.
Of course once he was all set up we immediately wanted to utilise his barbequ-ing power, so I quickly whipped up some veggo options in addition to the typical carnivorous BBQ fare.
For the veggo skewers, I included onion, eggplant, zucchini, mushrooms, green and red capsicum, cherry tomatoes and halloumi that I had marinated in lemon juice, crushed garlic and olive oil. Of course, you could use any type of vegetable that you like, and substitute the halloumi for marinated tofu if you prefer.
After chopping up a variety of veggies into regular sized pieces, pierce them with a pre-soaked skewer and intersperse with chunks of halloumi, and marinate in Nandos peri peri sauce for about 30 mins.
I continued to brush the sauce onto the skewers during that time, as well as after they were barbequed, when I put them in the oven for a little while to continue cooking/keep hot. Unfortunately the halloumi can be a bit of a pain to keep on the skewers, but it is so delicious that it is worth the hassle!
Corn on the cob on the BBQ is one of those things that you just have to try.
Try to buy the corn that is still in its skin, and then you can either soak it in water and put it on the BBQ directly in the skin, or (if you forget to soak it like I did) you can wrap it in foil, add a little water, butter and a squeeze of lemon and throw it on the BBQ.
There is something so good about peeling off the charcoaled silk to reach the perfectly cooked corn on the cob.
Although the weather is slowly cooling down, I expect that we will come up with plenty more veggo BBQ ideas. Any suggestions?