We’ve been blessed with glorious sunshine for most of lockdown, and it looks set to stay for a while longer. If you’re planning to light the BBQ, don’t forget the veg - it can be the star of a BBQ if you know how to make the most of it.
Here are four vegetables that work brilliantly on a grill, and instructions on how to cook each.
This is not an exhaustive list – you really can BBQ most things you’ll find in your box. Here are some more ideas for BBQing spring veg, including broad beans and asparagus, on Wicked Leeks.
Globe artichoke season is here in full swing and believe it or not, they are a great addition to your BBQ.
To give this a go, simple cut your artichoke in half cross-ways so that you're cutting off the tips of the leaves and revealing the furry part above the heart. Take a spoon and scoop out the furry bit in the middle, creating a central hole.
Next, place your prepared artichoke into the hot embers of your BBQ and leave to cook until they have softened. Take them out and leave them to cool. Once cooled, peel off the harder outer leaves that have been in the coals and place your prepared artichoke on a plate. Dip the leaves one by one in your favourite dressing, and scrape and suck the nugget of tender flesh from each leaf.
Lettuce is also great on a BBQ.
The firm, juicy upright stems of Little Gem lettuces mean that they hold-up well. Simply brush the leaves with oil and put them on the grill turning them as leaves begin to brown and caramelise.
Remove from the grill, put on a plate and dress with your favourite dressing, ready to share with friends.
Now this one is definitely a slow burner but so worth the wait. Cooking a whole beetroot over a fire crisps the skin whilst sweetening and softening the flesh. New season beetroots are the best when they are small. Just give them a quick wash and throw them on the BBQ grill. Cook for about 30-40 minutes until they are tender and you can pierce with a knife. Turn them regularly whilst cooking.
You can put them onto the BBQ with the leaves too - they will burn but add to the smoky flavour. Don't worry if the beetroots blacken, inside will still be juicy.
Once cooked cut into slices and serve with a yoghurt dressing.
Corn on the cob
Not quite in season yet but a BBQ legend that we just couldn't miss off the tip list.
Corn occupies quite a lot of space on the barbie but is well worth it – the husks protect the kernels so they steam in their own moisture, absorbing just the right amount of smokiness. Really fresh barbecued corn is sweet enough on it's own – but also good with a lick of butter and a sprinkle of salt; or Mexican-style with chilli powder and a squeeze of lime.