Kelly Rossiter
READ MORE ABOUT:
My sister-in-law and her husband just bought a new barbeque and very generously gave us their last one. My husband and I figured that we've had our barbeque for almost 20 years, so we were quite excited to have a new one. Our barbeque may be old, but it still works, so we'll be passing that on to our daughter. This week I went to the farmers' market with an eye to finding vegetables that were specifically suitable for grilling.
I found patty pan squash, regular yellow summer squash and marrow, which is like zucchini. I got some beautiful baby potatoes, some asparagus and a very small head of broccoli. I also got some great baby beets, but I wanted to keep them for my favourite beet pasta recipe. I didn't need any lettuce because my crop is doing so nicely, but I did add some peas to flesh out my small pea harvest. I rounded out my purchases with some scapes, some peacock kale and enough strawberries to make jam.
You can buy baskets to put vegetables into so that they don't fall through the barbeque racks, but I've never tried them. I just slice the squash long way and place them horizontally on the grill. Pour a generous amount of olive oil over the asparagus and squash slices and season them with salt and pepper and let them sit for a half an hour or so before you cook them. Depending on the thickness of the slices, they should take about 10 or 15 minutes. To keep them from breaking, just turn them once.
I do a lot of potatoes on the barbeque and it's a very simple and completely delicious way to cook them. Cut the potatoes into bite sized pieces a place them on a large piece of aluminum foil. Add a roughly chopped onion. You can pour olive oil over them, or cut in small chunks of butter. The butter will caramelize the onions, but you may not want the fat. Sprinkle them with salt and pepper and any other fresh herb you like and then wrap them up tightly in the foil. Make sure there are no holes in the foil, or the cooking liquid will pour right out as soon as it is heated. I also did the same thing with the broccoli. Put the potatoes on first, as they take about 45 minutes and then the broccoli which takes about 20 minutes and then add the squash and asparagus later. I just laid all the cooked vegetables out on a large platter, squeezed a bit of lemon over top of the squash and asparagus and that was our dinner.
Difficulty Level: Easy
-
- {}
