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"You don't need a degree in smoke and fire to know that vegetables have hit the grill big time," says grill master Steven Raichlan. "Vegetables we traditionally grill ... vegetables we once would never have dreamt of grilling, such as cauliflower. Veggies for hardcore carnivores who crave the health benefits of incorporating more plant foods into their diet or simply want killer accompaniments for their favourite grilled meats. Veggies for everyone, omnivores, flexivores, vegetarians, vegans, who delight in the smokiness and supernatural sweetness live fire imparts to plant and dairy foods."
The American barbecue expert, TV host and author of 32 cookbooks can make just about anything sing on a grill, including vegetables. But he's far from the only one putting coals, flames or gas to use to make the most of vegetables (and fruit, too).
"Meats on the grill, that's a no-brainer, but veg on the grill, that's where things can get really creative. Not only with the types of veg but the flavours," says Canadian chef Spencer Watts in his latest barbecue TV show, Fun'Q.
Here are some favourites from the pair, plus some other great recipes for veg on the grill.
Tourism, via salad? "Travel the world's barbecue trail and potato salad turns up almost everywhere that people put food to fire. Peru's version is papas huancaina, named for the city of Huancayo in the Andean Highlands," explains Steven Raichlen of this potato and carrot salad with a flavour-packed dressing.
Smoke-roasted Peruvian potato salad. Credit: Planet BBQ
Grilling beets add a little chariness to their natural sweetness, and in this recipe from Spencer Watts, they are served with creamy feta and a zesty vinaigrette, creating explosive little bites of flavour.
Grilled beets with creamy feta and zata’ar vinaigrette. Credit: Fun'Q with Spencer Watts
"I'm bringing a little char to my version of bruschetta with grilled onion tapenade, barbecued baguette and tomato, and soft creamy burrata," says Spencer Watts of this perfect summer dish.
Bruschetta platter with burrata. Credit: Fun'Q
Steven Raichlen shows what he means about cauli on the grill: This lip-tingling cauliflower gets deep flavour from a buttermilk marinade and then a long smoke roasting on the barbecue, brushed with a garlic, onion and cayenne baste.
Nashville hot cauliflower. Credit: Planet Fire
Tofu isn't a veg - but it was, once, and this recipe from Raichlen would be a great idea for any vego barbecue. Dig into layers of flavour from the quick-pickled red onion, spice-rubbed tofu, creamy tahini sauce and watermelon on the side.
Grilled tofu in pita with Middle Eastern flavours. Credit: Project Fire
This great barbecue vegetarian side dish from Steven Raichlen is a riff on the classic American buffalo chicken wings.
Buffaque broccoli with blue cheese drizzle. Credit: Project Fire
"There is no shortage of grilled eggplant dishes in the world, but this one – a dip that is a specialty of Trinidad’s Indian community – is one of the few I know in which the eggplant is studded with garlic cloves before grilling. What results is an incredible depth of flavour," says Raichlen. Serve it up with - Trinidadian grilled yeast-raised flatbreads - or corn chips.
Trinidadian vegetable dip with grilled flatbreads (choka with bakes). Credit: Planet BBQ
"Argentineans have a very high per capita consumption of beef. So not surprisingly, this isn’t the greatest place to be a vegetarian. And yet, at even the most hardcore steak houses, a triumvirate of meatless dishes invariably greet diners. The first two are vegetables: eggplants and peppers. The third takes grilled cheese to a whole new level. Who says a vegetarian can’t survive, or even thrive at an Argentinean barbecue?" says Raichlen in Planet BBQ, his TV series that dives into BBQ around the world.
Meatless mixed grill with provolone. Credit: Planet BBQ
Spencer Watts puts a grill spin on a classic Middle Eastern dip. Use the barbecue to cook the eggplant for this smoky dip, and the colourful array of vegetables served along with it.
Smoked baba ganoush with grilled vegetables. Credit: Fun'Q with Spencer Watts
Barbecuing the cauliflower adds a smoky element to this colourful, hearty salad from Oscar Smith.
Cauliflower and sweet potato salad Credit: Smith Street Books
This Ukrainian recipe for crispy zucchini topped with garlicky sour cream comes from Anna Voloshyna. Make it on a barbecue or on the stovetop.
Credit: Rizzoli
Made with whole potatoes cooked in coals, this recipe from Shane Delia skips the mayo and instead uses a dressing with walnuts, spices and lemon juice, and tops the dish with charred spring onions.
Credit: Andrew Dorn
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Fun'Q with Spencer Watts
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series • cooking
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Planet BBQ is streaming now at SBS On Demand:
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Planet Bbq
series • cooking
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series • cooking
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Project Fire is streaming now at SBS On Demand:
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Project Fire
