You can grill vegetables at any time throughout the year. In the summer on the BBQ or Green Egg. In winter, under the grill of the oven or on a grill plate (or grill pan). Check regularly for a perfect grilling time.
Serves 4. Side dish. Preparation time approx. 35 minutes.
• 250 grams of baby potatoes
• 8 green asparagus
• 1 courgette
• 1 eggplant
• 2 sweet paprika peppers
• 1 onion
• 1 head of garlic
• fresh pesto, garlic sauce or anchovy mayonnaise
Put the baby potatoes in a pan with water. Bring to the boil with plenty of salt and cook for 5 minutes.
Heat the BBQ, Green Egg, grill plate or oven grill to 250°C.
Drain the potatoes and leave to cool for 10 minutes. Meanwhile, cut off the lower stalks of the asparagus and cut the asparagus in half. Cut off the ends of the courgette and eggplant and cut both into equally thick slices. Halve the sweet peppers. Remove the seeds and core. Peel and slice the onion. Remove the cloves from the head of garlic. Halve the baby potatoes. Drizzle the vegetables with olive oil, salt and pepper and toss.
Grill the vegetables in turn. Start with the one with the longest cooking time and add the next vegetable each time. Sweet pepper, onion slices and garlic cloves (9 min.), asparagus and potatoes (7 min.), eggplant and courgette (6 min.). You can put the garlic cloves on the BBQ on a piece of aluminium foil. The abovementioned cooking times are an indication. Check regularly!
Take what is cooked off the grill and arrange on an attractive, large dish.
Spoon pesto, garlic sauce or anchovy mayonnaise on top or provide them separately.
Ingrid van den Arend
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