BBQ Vegetables

Barbecuing with Vegetables

Whether instead of meat or to accompany meat and fish, certain vegetables hold up well to being cooked, one way or another, on the BBQ grill.

Smaller veg. - cherry tomatoes, mushrooms, courgette discs etc - are better skewered. Larger veg. - aubergines, courgettes, squash - are best sliced lengthways, oiled and placed directly on the grill. For a really juicy combination of texture and taste, try Vegetable Parcels.


Vegetable Parcels

Assorted vegetables, roughly chopped to equal sized pieces, in double sheets of foil can have a number of flavoursome additions to make the final dish better still.

Make individual portion sized parcels with a drop of white wine and herbs (thyme) in each.

Try adding Stokes Mint Sauce for its sweet garden mint and white wine vinegar balance.

Or stir in a spoon of Stokes Cider & Horseradish Wholegrain Mustard, particularly if the parcels include baby new potatoes.

Make parcelled ratatouille with courgettes, onion, aubergines, pepper and tomatoes, adding a drop of red wine and Stokes Tomato or Bloody Mary Ketchup.

Seal the parcels tightly, pop them in the embers so the vegetables inside steam in their own juices for 40 - 50 minutes, then open them up to sit on the grill for 15 minutes or so more, to take on the smoky essence of glorious barbecue.

 
Tomato Brochettes

Unusual but oh so tasty.

Toast slices of French bread. Rub a garlic clove on one side then brush it with Stokes Chipotle Ketchup.

Add fresh, slices of tomato and tear mozzarella pieces over the top.

Under the kitchen grill with them to melt the cheese, then outside and onto the BBQ grill to crisp the base and infuse all the flavours, adding BBQ smoke to the smoky chipotle chilli and juicy tomatoes.

Mushrooms & Blue Cheese

Simple, quick, delicious.

Use and slice a firm but not crumbly blue cheese such as Stilchilton, Harrogate Blue and Yorkshire Blue.

Hold this firmly between two Chestnut mushrooms, threaded with a couple of pieces of spring onion, then another cheesy mushroom sandwich. Brush the mushrooms with Stokes Original or Sweet & Sticky BBQ Sauce (for a smoky sweet contrast to the tangy blue cheese).

Grill quite quickly to soften but not lose the cheese. The mushrooms with have a full-flavoured bite around the distinctive cheese.

[TIP: These make wonderful finger food bites to impress your guests at a party.]

We really wouldn't make it

if we couldn't make it amazing

Spoon it, Shake it, Squeeze it - HERE

More foodie thoughts for the week:






Tasty with Tuna - 
enjoy these tasty tips for cooking fresh Tuna and simple canned fishy fun - here.

Welcome to Summer - 
making BBQ's and al fresco dining better than ever before - here.








Affairs of the Heart - 
Adult Content (possibly) ... for an 'OMG' match made in heaven - here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

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