BBQ!

The sun finally came out and so it is the time of year for BBQ’S!

Here is a quick to pull together, tinfoil and bread free BBQ. =)

2 corn on the cobs

Kebabs;

small mushrooms

garlic

onion

courgette

cherry/ plum tomatoes

yellow pepper

Asparagus with sauce;

asparagus

diced 1/4 onion

hummus (I used asparagus, broad beans and mint hummus from Tesco! Yum!)

coriander

vegan butter

an optional side salad – try the rainbow salad!

• First chop all of the vegetables; the cobs in half, veg for the kebabs bite sized, de-stalk the mushrooms for stuffing and half the asparagus.
• Next (as the cobs are not wrapped in foil) boil them for 6 mins or so.
• Then make the garlic butter for the mushrooms; chop 3 or less – to taste garlic cloves into small pieces and cream with plenty of butter. Spoon into the mushroom caps.
• Now have some fun making up your kebab skewers.
• Finally put the onion, coriander, asparagus and a big blob of butter into a pot you can cover.
• Preparation done- now BBQ! Eat as it cooks.
• Corn should be browned slightly, these are best served with butter and maybe a bit of vegan woucester sauce.
• Kebabs should also be slightly browned and are great with a whole range of sauces, hummus, tomato, woucester, anything…
• The mushrooms will be soft with all of the garlic butter melted. Just pop in your mouth. =)
•  The asparagus should be slightly softened and onions soft. To make their delicious sauce mix a little water into some hummus and stir into the pan.

This left two people stuffed and happy. =)