A veggie bbq

I first did this veggie dish at a bbq in Chamonix, France. It was a perfect spring day and just like the warming sunshine after a cold winter it was a well received alternative to the meat overload and standard salads. On that day chorizo and cherve helped create a sticky gooey mess that left the party goers licking their fingers but as with most of my cooking it is always evolving depending on the ingredients available. The latest version included spiced up Kumura.

The success to this recipe lies in simplicity, minimal effort and mess as everything is cooked on the bbq in different stages. It keeps you outside by the food, more conducive to socializing and if you get it right very few trips back inside apart from delivering another round of drinks.

Equipment:
One bbq (preferably with char grill and hot plate), metal tongs, metal fish slice,, big bowl for tossing veggies in, platter for serving, knife for cutting, beer for drinking

Ingredients:
Any, all, or some of…… Eggplant, courgette, capsicum, asparagus, runner beans, mushrooms, kumura, goats cheese (feta, brie or any soft style cheese)

To season:
Spices (a mix of your favorite such as, smoked paprika, coriander seed, cumin, ginger, fennel, cayenne, turmeric, cinnamon, nutmeg, cardamom, etc) salt and pepper, olive or avocado oil, rocket pesto works well with mushrooms, pine nuts or almonds if you like

Method:
Start with your kumura or potato, slice thin about 1/2cm and toss with oil and seasoning, I think of North African Mediterranean flavors. Cook slow on hot plate until golden and crisp on outside and soft, a bit of burnt is less of a problem than crunchy raw potato. If using capsicum (red pepper) toss in oil and salt and pepper and char grill whole until blistered and black. Roast peppers on the bbq and leave to cool and peel later. The eggplant will take the next longest, same deal toss in bowl with oil and seasoning and char grill and repeat with the rest of the vegetables. Cook mushrooms gill side down first and coat with pesto once turned, as everything cooks move it over to the hot plate to keep warm, add cheese and mix together.

Add to the serving platter: tomatoes, olives, rocket, flat leaf parsley,
• finish with a good hit of balsamic
• if you need some meat serve with grilled lamb, chicken or beef
• great with a light pinot (gris or noir), even better with a jug of sangria