Roasted vegetables
Roasting vegetables on the barbecue is a delicious and easy way to enjoy them during the summer. The smoky flavor of the barbecue adds a unique depth of flavor to the vegetables, and it’s a great way to use up any seasonal produce you have on hand. Here is a basic recipe for barbecue roasted vegetables:
Ingredients
- 1 lb of mixed vegetables such as bell peppers, zucchini, eggplant, onion, tomatoes, or mushrooms
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of dried herbs such as thyme, rosemary, or oregano
- Salt and pepper to taste
- Aluminum foil
Instructions
- Preheat your barbecue to medium-high heat.
- Cut the vegetables into bite-sized pieces and place them in a large bowl.
- In a small bowl, whisk together the olive oil, balsamic vinegar, dried herbs, salt, and pepper.
- Pour the mixture over the vegetables and toss to coat evenly.
- Place the vegetables in the center of a large piece of aluminum foil and wrap the foil around the vegetables to create a package.
- Place the foil package on the barbecue and cook for 20-25 minutes or until the vegetables are tender and lightly browned, turning occasionally.
- Remove from the barbecue and let the vegetables cool for a few minutes before serving.
Notes
This recipe is a classic and easy way to enjoy roasted vegetables during the summer when you are using your barbecue. You can use any kind of vegetables you prefer, and you can add or change ingredients to suit your taste. For instance, you can add some sliced potatoes, or sweet potatoes. You can also use different kind of herbs or spices, like cumin, smoked paprika, or chili flakes. You can also add some protein like chicken, or tofu, to make it a complete meal. Roasting vegetables on the barbecue is a great way to enjoy them during the summer and it’s also a great option for vegetarians and vegans as well.
