If you need an excuse to get out on the grill this Thanksgiving, here it is: Grilled Pumpkin. A savory treat that’s easy (provided you are careful cutting the pumpkin) and delicious.
Improvise as you like, pumpkin holds up well to lots of different flavors. Here’s a recipe to guide you.
1 Pumpkin (per 1 lb)
2 tablespoons smoked paprika
2 tablespoons olive oil
2 crushed garlic cloves
Preheat your grill / BBQ for medium-hot, direct grilling. Cut pumpkin into 1/2 inch thick wedges . Deseed
Tip: Leave the skin on so the pumpkin slices stay together. Trim off skin before serving if you like.
Mix paprika, olive oil and garlic in a bowl with the pumpkin.
Grill the pumpkin 3-5 minutes on one side, turn and cook until tender. The pumpkin slides should be fork tender.
David B. November 18th, 2013
Posted In: BBQing HowTos, Vegetables
Barbecuing and meat go hand in hand, while vegetables are often an afterthought – thrown on the grill somewhere between chasing a perfect steak and grabbing a cold beer. But grilling vegetables adds bold flavors and smoky depth that might just steal the show.
Here are some grilled vegetables worth trying, starting with a surprise favorite: avocado!
1. Grilled AvocadoAvocado is great on almost everything, but grilling it? That’s a game-changer. The smoky char brings out the nutty, buttery richness in a way you wouldn’t expect. Highly recommended!
A ripe avocado should be pale yellow to gold inside and feel firm but slightly soft—like the tip of your nose (not as soft as your cheek).
Asparagus is a grilling classic, but it deserves a special mention because it’s best eaten fresh – the same day it’s cut!
Once harvested, asparagus turns starchy fast, so always buy it locally for the best flavor.
3. Roasted GarlicForget mincing garlic into marinades – whole roasted garlic heads on the grill are next-level delicious. The heat transforms raw garlic into a soft, caramelized, spreadable delight.
4. Grilled OnionsGrilled onions take on a sweet, smoky depth that pairs perfectly with roasted garlic. Quarter them before grilling—they take about the same cooking time as whole garlic heads.
Whether it’s creamy grilled avocado, crisp asparagus, sweet roasted garlic, or smoky grilled onions, these simple techniques bring out incredible flavors.
Try one of these tonight – and if you need the best grill parts and accessories, shop our selection!
David B. June 28th, 2011
Posted In: Recipes, Vegetables
20 spears of asparagus, woody ends removed
20 whole green beans, strings removed and topped and tailed
2 – 3 tablespoons olive oil
2 – 3 teaspoons sesame oil
1 – 2 tablespoons soy sauce
½ cup cashew nuts (optional)
Place asparagus in a bowl and pour 2 – 3 cups boiling water over. Leave for 1 minute, then remove from hot water and refresh under cold running water.
Repeat this procedure with the beans.
Heat the olive oil in a wok or heavy frying pan on the gas burner/ring, add the asparagus and beans and stir-fry until tender.
Add the sesame oil, soy sauce and cashew nuts and stir through.
Serve immediately.
David B. February 11th, 2010
Posted In: Vegetables
Crispy, golden potato cakes paired with crunchy bacon and sweet apple sauce – this savory-sweet breakfast is easy to make and packed with flavor!
For extra crunch, press the potato cakes slightly before flipping them!
David B. February 11th, 2010
Posted In: Vegetables
2 onions
17½oz. broccoli
3 stalks celery
¼ cabbage
9oz. snow peas
1 red pepper
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 tablespoon grated root ginger
¼ cup chicken stock
Peel onions and cut into quarters. Trim broccoli stalks and cut into florets. Trim celery and cut into ¾” slices on the diagonal. Remove cabbage stalk and cut leaves coarsely. Trim snowpeas. Deseed pepper and cut flesh into thin strips or cubes. Heat vegetable and sesame oil in a wok over the grill. Add ginger, cabbage, broccoli and onion. Stir-fry for one minute. Add celery and pepper and stir-fry for 1 minute. Stir in chicken stock. Cover wok and cook for about 3 minutes or until vegetables are just tender. Serve immediately.
Serves 6.
David B. February 11th, 2010
Posted In: Vegetables
1 eggplant (aubergine)
Salt
4 courgette’s
2 red peppers
1 green pepper
1 clove garlic
Oil
¼ cup vinaigrette
1 tablespoon chopped parsley
Cut eggplant lengthwise into ¼” thick slices. Sprinkle cut slices with salt and leave for 30 minutes. Wash salt from eggplant and pat dry with paper towels. Cut ends from courgette’s and cut into thirds lengthwise. Cut peppers into quarters lengthwise and remove seeds. Crush and peel garlic. Brush vegetables with oil and rub with garlic. Cook prepared vegetables over a medium heat on the grill for 4 to 5 minutes or until cooked. Place on a serving platter and pour over vinaigrette to coat. Serve warm or cold garnished with chopped parsley.
1 shallot (or a small amount of onion)
1 clove garlic
¼ cup white vinegar
2 tablespoons chopped fresh herbs such as parsley and marjoram
¾ cup olive oil
1 teaspoon prepared whole seed mustard
2 tablespoons lemon juice
¼ teaspoon salt
Freshly ground black pepper
Peel shallot and slice thinly. Crush peel and mash garlic. Place ingredients in a screw top jar and shake to combine. Leave for at least 2 hours before using. Shake well before use.
Makes about 1 ¼ cups.
David B. February 11th, 2010
Posted In: Vegetables
Ensure the corn is young by pressing a fingernail into a grain, if the liquid inside is milky then use this method, otherwise use the other method for corn. Don’t grill very mature corn.
Young Corn: Pull back the husk on the corn and remove the silk. Brush the cob with butter and re-wrap the husk around it. Cover with a 10cm wide band of foil. Grill turning frequently, until all sides are very hot and the exposed husks char, about 5-10 minutes.
Corn: De-husk the corn, brush with butter and seal well in foil. Cook on the grill rack turning frequently until cooked. Alternatively, precook the corn and reheat in foil with butter.
David B. February 11th, 2010
Posted In: Vegetables
Mushrooms
Garlic butter
Soaked bamboo skewers
Coat mushrooms in garlic butter, or any oil based baste of your choice and thread onto the soaked bamboo skewers. Cook over a grill rack or directly on the preheated hotplate. Mushrooms can be added to quick cooking vegetable kebabs with other vegetables such as cherry tomatoes, precooked new potatoes, and sliced red and yellow peppers.
David B. February 11th, 2010
Posted In: Vegetables
2 cups mashed seasoned potatoes
1 cup self raising flour
Mix ingredients together to form a firm mixture- using more flour if required. Cook immediately on a hot well oiled solid plate. Uncooked mixture softens on prolonged standing.
David B. February 11th, 2010
Posted In: Vegetables
26oz small potatoes
1 tablespoon butter
2 sprigs of fresh mint
To boil: Scrub and place new potatoes in a pot with the mint sprigs and boil until just tender, drain and melt the butter over the potatoes.
To Microwave: Scrub and place the potatoes, butter, mint and 2 tablespoons of water into a microwave proof oven bag. Fasten bag with a rubber band leaving a finger sized opening for steam. Microwave on full power for about 8 minutes, repositioning potatoes in the bag twice, until potatoes are barely tender.
Thread potatoes onto skewers, either alone or with other vegetables. Brush with melted butter or garlic herb butter before cooking on an oiled rack until nicely browned.
David B. February 11th, 2010
Posted In: Vegetables
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