Many people often think BBQ food is all about meat, but it may be time for the carnivores to step aside in favour of these ultra-flavourful, healthy vegetarian options.
Spiced cauliflower steaks
Slice a large, fresh cauliflower into 3cm wide steaks. You should get at least four from each cauliflower. Make a glaze by mixing equal parts of groundnut oil and red harissa paste, seasoned generously with garlic salt and black pepper. Coat the steaks in the glaze, saving some to brush on as the steaks sizzle. Turn once you’ve got plenty of colour and the edges are blackening – you’ll need to keep an eye on these as they cook very quickly. Serve with a crisp green salad, a dollop of soured cream and a drizzle of hot sauce.
Aubergine and courgette slices
Slice aubergine and courgettes lengthways and coat well with vegetable oil, plenty of salt and pepper and the juice of a lemon. Keep the slices fairly thick – you want to avoid your vegetables losing too much moisture in the BBQ’s strong heat and for them to retain their structure. Again, it’s the charring that brings flavour, so resist turning these too early. Season when cooked and serve drizzled with lemon juice.
Simply thread slices of halloumi on skewers, season well, rub with olive oil and pop these on your grill. For more of a crunch, lightly dip the halloumi in a mix of flour and paprika before cooking.
Delicious, easy and healthy, with these recipes up your sleeve, it’s time to set up your Supremo Tuscany dining set for a feast.