Fresh vegetables are a good way to fill up hungry guest without breaking the bank and they are cheap. Here are a few ideas for different ways of using vegetables available locally for the barbecue.
POTATO WEDGES WITH GARLIC AND ROSEMARY
You will need:
675g potatoes – patata
1 tbspn olive oil – aceite
2 cloves garlic – ajo
60ml chopped fresh rosemary – romero
Sal – sal
Freshly ground black pepper – pimienta
Method
Wash potatoes well but do not peel. Cut each potato into four wedges and par-boil in salted water for 5 minutes. Drain well. Toss the potatoes in olive oil with the thinly sliced garlic, chopped rosemary and black pepper. Arrange on a grill rack and cook on a hot barbecue for 15 minutes turning occasionally until the wedges are crisp and golden brown.
BARBECUED STUFFED COURGETTES
You will need:
8 small courgettes – calabacines
Olive oil – aceite
75 to 115g goats cheese – queso de cabra
Fresh mint – menta
Freshly ground black pepper – pimienta
Method
Cut eight pieces of kitchen foil large enough to encase each courgette and brush them with olive oil. Trim the courgettes and cut a thin slit along the length of each. Cut the goat’s cheese in thin slices and place a slice in the slit in each courgette. Add a little chopped mint and sprinkle with olive oil and black pepper. Wrap each courgette in foil and place in the embers of the barbecue and bake for about 25 minutes until tender.
MEDITERRANEAN TURKEY SKEWERS
YOU WILL NEED:
2 medium courgettes – calabacines
1aubergine – beregena
300gms of boneless turkey – pavo
12 to 16 very small onions – cebolllas
1 red pepper – pimiento
FOR THE MARINADE
90ml olive oil – aceite
3tspn fresh lemon juice – jugo de limón
1 clove garlic – ajo
2 tbspn chopped fresh basil – albahaca
Salt – sal
Black pepper – pimienta
METHOD
Cut the turkey into cubes and cut the pepper into 5cm squares.
To make the marinade mix the olive oil with the fresh lemon juice, chopped garlic and chopped fresh basil. Season well with salt and pepper.
Slice the courgettes and aubergine lengthwise into strips about 5mm thick. Cut them crossways about two thirds down their length. Discard the shorter lengths. Wrap half the turkey pieces with the courgette slices and the other half in the aubergine. Prepare the skewers by alternating the turkey, onions and pepper pieces. Place completed skewers on a flat plate and sprinkle with marinade. Leave for at least an hour (preferably over night, turning regularly for the first few hours). Cook for about 10 minutes on a medium barbecue turning to cook all sides.
