Indian Fire bowl BBQ Vegan Recipes
Tabasco grilled veggie skewers
These Tobasco grilled veggie skewers look incredible and are packed full of amazing different flavours. This is something the whole family can enjoy.
Total time: 15 minutes
- 1 pint Cherry Tomatoes
- 1 Aubergine, in large chunks
- 3 tablespoons Olive Oil
- 1 teaspoon Tabasco Original Red Sauce
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 teaspoon Sugar
- 3 tablespoons Coriander, chopped
- Preheat your BBQ to a high heat. While the grill is heating, soak wooden skewers to avoid them burning.
- In a small bowl whisk together salt, pepper, sugar, cilantro, Tabasco and olive oil.
- Place tomatoes and aubergine onto skewers with a small space between them all. Baste the vegetables in the marinade and simply place on grill. Turn when the egg plant is soft and grill marks are there.
- Remove from grill and serve.
Smokey Grilled Sweet Potato Wedges
Normally a side dish, these sweet potato wedges are so good that they can easily be your main meal. The combination of bright colours and strong flavours make these a BBQ favourite.
Total time: 15 minutes
- 600 grams Sweet Potatoes, washed and dried
- 2 teaspoons Oil
- 1 tablespoon vegan BBQ seasoning (try the Schwartz Perfect Shake Season, available in shops and online)
- 2 teaspoons finely chopped Coriander
- Heat your barbecue to a medium heat.
- Leaving the skin on, cut the sweet potatoes into large wedges, similar in size to thick cut steak fries. Transfer the cut sweet potatoes to a large baking sheet and drizzle with oil, tossing to coat evenly.
- Sprinkle half of the seasoning evenly over the oiled sweet potatoes. Flip and sprinkle the remaining rub on the other side and simply season to taste.
- Remove the sweet potatoes from the baking sheet and transfer them directly onto the hot grill. Cook for 3 - 4 minutes. Flip, and cook for an additional 3 - 4 minutes on the other side.
Note: If the sweet potatoes are not tender enough after grilling both sides, transfer to a top rack in the grill, reduce the heat to medium-low, and cook until tender.
- Remove the sweet potatoes from the grill, transfer to the baking sheet previously used and sprinkle with cilantro. Serve.
Grilled Vegetable Salad with Couscous and Herb Pesto
A hearty salad that’s full of different flavours and textures. Perfect for a sunny day, this grilled vegetable salad is the perfect healthy family meal.
Total time 35 minutes
- 110 grams couscous
- 220 grams fresh flat-leaf parsley
- 110 grams fresh mint leaves
- 1 tablespoon fresh lemon juice
- 5 tablespoon olive oil
- 100 grams feta cheese
- 2 small courgettes
- 1 corn cob
- 2 medium portobello mushrooms
- 1 red pepper
- 4 Shallots
- 1 can chickpeas
- 220 grams baby spinach
- Firstly, preheat your BBQ to a medium-high heat and then cook the couscous according to package directions.
- While the couscous is cooking you can make the dressing. In a food processor, pulse the parsley and mint until chopped. Add the lemon juice, 3 tablespoons oil, 2 tablespoons water, and 1/2 teaspoon pepper and pulse to combine. Add the feta and process until nearly smooth.
- Brush the zucchini, corn, mushrooms, red pepper, and scallions with the remaining 2 tablespoons oil; season with 1/2 teaspoon each salt and pepper. Grill the vegetables until just tender and slightly charred, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and cut into 1/2-inch pieces (cut the corn off the cob).
- Fluff the couscous with a fork and fold in the vegetables and chickpeas. Divide the spinach and couscous mixture among plates Drizzle with the dressing and sprinkle with additional feta, if desired.