Vegetable Accompaniments

Vegetables cooked on the barbecue take on a delicious smoky flavour. These mouth-watering side dishes will add colour, texture and flavour to a wide variety of main dishes and some of them are substantial enough to be served as vegetarian main courses.

Coriander and chilli mushrooms

This tasty dish makes an ideal vegetable accompaniment to barbecued steak. The flavour is fairly hot, so use just one chilli if you prefer.

Serves 4

75 g/3 oz/1/3 cup butter, softened

1 garlic clove, crushed

1 red chilli, seeded and chopped

1 green chilli, seeded and chopped

45 ml/3 tbsp chopped fresh coriander (cilantro)

Salt and freshly ground black pepper

450 g/1 lb large flat mushrooms

1 Mix together the butter, garlic, chillies and coriander in a bowl, seasoning with salt and pepper.

2 Neatly trim the mushroom stalks with a sharp knife. Divide the butter between the mushrooms, spreading out with the back of the spoon.

3 Barbecue or grill (broil) the mushrooms, stalk-sides up, for about 10 minutes, or until very tender. Serve hot.

Preparation time: 15 minutes

Cooking time: 10 minutes

Chilli-glazed corn cobs

Serves 4

4 fresh corn cobs

100 g/4 oz/¬Ω cup butter, softened

1 green chilli, seeded and finely chopped

1 red chilli, seeded and finely chopped

Salt and freshly ground black pepper

1 Remove the husks and trim the corn cobs. Add to a pan of boiling water, cover and simmer for 15 minutes. Drain well.

2 Meanwhile, beat the butter and chopped chillies together, seasoning with salt and pepper.

3 Lightly brush the chilli butter over the corn cobs and barbecue or grill (broil) for about 15 minutes, turning frequently, until tender. Serve hot, topped with any remaining butter.

Preparation time: 15 minutes

Cooking time: 15 minutes

Grilled asparagus with balsamic vinegar and herb dressing

Rich, mellow balsamic vinegar really brings out the delicious flavour of the asparagus.

Serves 4

700 g/1¬Ω lb asparagus

5 ml/1 tsp Dijon mustard

A pinch of caster (superfine) sugar

30 ml/2 tbsp balsamic vinegar

Salt and freshly ground black pepper

120 ml/4 fl oz/¬Ω cup olive oil

30 ml/2 tbsp chopped mixed fresh herbs, such as chervil and chives

1 Trim the asparagus to equal lengths. Whisk the mustard, sugar, vinegar and seasoning together in a bowl. Gradually whisk in the olive oil until thickened.

2 Put the asparagus in a bowl. Pour over half of the dressing and toss to coat. Leave to marinate for 15 minutes.

3 Remove the asparagus from the dressing and barbecue or grill (broil) for about 4 minutes, until just tender.

4 Place the asparagus on a warmed serving dish. Stir the chopped herbs into the remaining dressing and drizzle over the asparagus. Serve straight away.

Preparation time: 5 minutes

Marinating time: 15 minutes

Cooking time: 8 minutes

Roasted peppers with Feta cheese

Serves 4

4 large red, green or yellow (bell) peppers

45 ml/3 tbsp olive oil

100 g/4 oz/¬Ω cup Feta cheese, crumbled

15 ml/1 tbsp lemon juice

25 g/1 oz/2 tbsp stoned (pitted) black olives, halved

25 g/1 oz/¼ cup pine nuts, toasted

45 ml/3 tbsp chopped or torn fresh basil

Freshly ground black pepper

1 Cut the peppers in half and remove the seeds, then cut each half into three pieces. Brush generously with olive oil and place in a hinged wire rack or thread on to skewers.

2 Barbecue or grill (broil) the peppers for about 10 minutes, turning several times and brushing with more oil if necessary.

3 Transfer the roasted peppers to a bowl and scatter with Feta cheese while still hot. Toss together, then sprinkle with lemon juice. Add the olives, pine nuts, basil and black pepper. Mix well and serve warm or cold.

Preparation time: 10 minutes

Cooking time: 10 minutes

Pesto baby potatoes

Ready-made pesto sauce is a really handy ingredient to have in your storecupboard and adds a herby kick to baby potatoes.

Serves 4

450 g/1 lb baby potatoes, scrubbed

1 large sprig of fresh mint

45 ml/3 tbsp pesto sauce

Freshly ground black pepper

1 Boil the potatoes in lightly salted water with the sprig of mint for 5 minutes, until almost tender. Drain and remove the mint.

2 Return the potatoes to the pan and spoon over the pesto sauce. Gently turn the potatoes in the sauce to coat them.

3 Put the potatoes in a single layer on a large double sheet of foil, shiny side up. Sprinkle with pepper, then bring the corners of the foil together and seal the edges well.

4 Barbecue for about 20 minutes, or until cooked through. Alternatively, bake in a preheated oven at 200°C/400°F/gas mark 6 (fan oven 180°C). Open the parcel carefully and serve the potatoes hot.

Preparation time: 10 minutes

Cooking time: 20 minutes

Sweet Parmesan onions

Cheese and onions make a classic combination of ingredients and this recipe gives them an extra special twist. For a sweeter flavour, use red onions instead of Spanish.

Serves 6

3 Spanish onions, peeled and halved

40 g/1¬Ω oz/3 tbsp butter or margarine

15 ml/1 tbsp caster (superfine) sugar

50 g/2 oz/¬Ω cup Parmesan cheese, freshly grated

5 ml/1 tsp celery salt

Freshly ground black pepper

To garnish:

6 round lettuce leaves

1 Cook the onions in boiling water for 5 minutes. Drain.

2 Smear a little butter or margarine on six squares of foil, shiny sides up.

3 Put an onion half in the centre of each. Sprinkle with the sugar, cheese and celery salt. Add a good grinding of pepper to each. Turn over a couple of times to coat fairly evenly with the mixture. Dot with the remaining butter or margarine.

4 Wrap securely. Barbecue for about 30 minutes until the onions are completely soft. Alternatively, bake in a preheated oven at 200°C/400°F/gas mark 6 (fan oven 180°C).

5 Open the parcels and carefully transfer the onions on to the lettuce leaves. Serve straight away.

Preparation time: 15 minutes

Cooking time: 30 minutes

Spiced potato skins

These delicious bites are particularly good served with a simple dip made from Greek yoghurt mixed with pesto or curry paste.

Serves 6

6 large potatoes, scrubbed

45 ml/3 tbsp sunflower oil

5 ml/1 tsp garlic salt

5 ml/1 tsp chilli powder

5 ml/1 tsp mixed (apple-pie) spice

Freshly ground black pepper

1 Prick the potatoes all over with a fork. Bake in the oven at 180ºC/350ºF/gas mark 4 for about 1 hour (fan oven 160ºC for about 50 minutes) or until soft. Alternatively, bake in the microwave for about 4 minutes per potato (or according to the manufacturer’s directions).

2 Cut the potatoes into halves and scoop out most of the potato (reserve for a recipe needing mashed potato, if liked), leaving a wall about 5 mm/¼ in thick. Cut each half into three wedges.

3 Brush all over with oil. Mix the remaining ingredients together, then sprinkle evenly over the potato skins.

4 Barbecue for 3–4 minutes on each side until crisp and golden. Alternatively, bake in a hot oven (200°C/400°F/gas mark 6, fan oven 180°C) for about 10 minutes. Serve hot.

Preparation time: 35–70 minutes

Cooking time: 6–10 minutes

Courgette ribbons vinaigrette

Thread the courgette ribbons on the skewers carefully for a very attractive effect.

Serves 4

450 g/1 lb courgettes (zucchini)

30 ml/2 tbsp olive oil

5 ml/1 tsp white wine vinegar

1 garlic clove, crushed

15 ml/1 tbsp chopped fresh parsley

Salt and freshly ground black pepper

1 Use a potato peeler to cut long, thin ribbons off the courgettes. Place two or three ribbons on top of each other, then thread them on to soaked wooden skewers, folding them backwards and forwards, ‘concertina-style’.

2 Whisk together the oil, vinegar, garlic, parsley, salt and pepper. Brush over the courgettes.

3 Barbecue or grill (broil) for about 8–10 minutes, turning and basting frequently.

Preparation time: 10 minutes

Cooking time: 10 minutes

Fennel with caraway

Par-boil the fennel in advance – it then only needs a few minutes on the barbecue or under the grill (broiler).

Serves 4

4 fennel bulbs, thickly sliced

40 g/1¬Ω oz/3 tbsp butter or margarine, melted

15 ml/1 tbsp caraway seeds

Salt and freshly ground black pepper

50 g/2 oz/¬Ω cup Parmesan cheese, grated

1 Cook the fennel in boiling water for about 6 minutes until just tender. Drain well, then leave to cool.

2 Brush the fennel with the melted butter or margarine, sprinkle with caraway seeds and season with salt and pepper.

3 Barbecue or grill (broil) for about 2 minutes on each side until lightly browned.

4 Transfer to a serving dish and sprinkle with Parmesan.

Preparation time: 10 minutes

Cooking time: 4 minutes

Leeks or onions with basil butter

This basil-flavoured butter also goes particularly well with salmon and chicken and can be made well in advance.

Serves 4

4 leeks or onions

4 tomatoes, halved

30 ml/2 tbsp olive oil

1 garlic clove, crushed

15 ml/1 tbsp lemon juice

Salt and freshly ground black pepper

For the basil butter:

40 g/1¬Ω oz/3 tbsp butter or margarine, softened

1 garlic clove, crushed

15 ml/1 tbsp chopped fresh basil

1 Trim the leeks and cut them in half lengthways. Wash very thoroughly to remove grit. If using onions, trim and halve them.

2 Brush the leeks or onions and tomatoes with olive oil, then barbecue or grill (broil) leeks for about 3 minutes on each side, onions for about 6 minutes on each side, and the tomatoes for about 2 minutes, until just soft and lightly browned.

3 Transfer to a serving dish and sprinkle with garlic, lemon juice, salt and pepper.

4 Meanwhile, blend the butter or margarine with the garlic and basil and season with salt and pepper. Dot over the vegetables and serve.

Preparation time: 5 minutes

Cooking time: 12 minutes

Roasted Mediterranean vegetables

This popular dish tastes wonderful with that delicious, authentic barbecue flavour but can be cooked in a roasting tin (pan), instead of in foil, in the oven at 200°C/400°F/gas mark 6 (fan oven 180°C).

Serves 6

3 courgettes (zucchini), thickly sliced

1 aubergine (eggplant), sliced

1 red onion, thickly sliced and separated into rings

1 red (bell) pepper, cut into 6 chunks

1 green pepper, cut into 6 chunks

1 yellow pepper, cut into 6 chunks

30 ml/2 tbsp olive oil

5 ml/1 tsp dried oregano

Freshly ground black pepper

12 black olives

A little coarse sea salt

1 Lay all the prepared vegetables on a large square of oiled foil, shiny side up. Drizzle with the remaining oil and sprinkle with the oregano and some pepper. Wrap the foil over to form a parcel, twisting the edges together to seal.

2 Place on the barbecue for about 25 minutes, turning the parcel over once or twice, until the vegetables are just tender.

3 Sprinkle with the olives and some coarse sea salt and serve immediately.

Preparation time: 5 minutes

Cooking time: 25 minutes