Posted September 7, 2019
By Emily J. McCorkell
Fall came swiftly upon us… and can go away just as swiftly! Isn’t it great to see the rust-toned fireworks of changing leaves, and then the transition to chilly Winter, when we can enjoy those vegetables and fruits of Autumn! I love the crisp air of fall, pumpkin spice everything, bringing out all of those cozy sweaters, and the promise of blazing fireplaces in the near future.
… and barbecue! Who said grilling is only a summer thing? While the days are still sunny and crisp, keep that grill out to make the most of the season’s harvest and the glut of vegetables you might have left over from recent seasons. Here are some unique ideas that are my favorites:
Sweet Potatoes. Peel and dice or slice these beauties and brush with oil, salt, pepper and garlic. Place the slices on the outdoor grill or use the oven grill for cubed. As they caramelize and char slightly, they’ll develop a crust on the outside and turn velvety smooth and sweet on the inside! Equally as delightful with butternut squash and cooking pumpkins.
Beetroot. Beets are healthy and DELICIOUS. I love grilling them with cinnamon, pepper, sea salt and honey. In fact, I use them in the delicious Roasted Root Vegetables Pasta Bake recipe. It’s hearty and filling enough to warm your bones, yet fresh and light so you won’t feel uncomfortably stuffed!
Brussels, Leeks, Cabbage and Romaine or Baby Gem Lettuce. We adore grilled salads! Halve the heads or sprouts and brush with oil, salt and pepper. Place cut-side down on a hot grill and allow to char and singe slightly. Take off the grill and serve as it is, or chop with more grilled delights: tomatoes, chicken, onion, peppers and mushrooms. Smother in Parmesan and Caesar dressing for a healthy, barbecued remake of a classic Caesar Salad.
Broccoli and Cauliflower. We recently made a grilled Thai lime curry. Barbecue or oven grill your veggies, cutting them into florets or quartering the head, as we did. We also added sweet potatoes and butternut squash to the grill. We served the curry deconstructed, with the chicken in the coconut lime sauce in between the grilled veggies on one side and the potatoes on the other.
And here’s how to make that tantalizingly fresh curry sauce:
CURRY SAUCE
1 butternut squash, peeled and cut into 1-inch pieces and/ or 2-3 large sweet potatoes, peeled and cut into 1-inch pieces
1 head of broccoli, quartered or cut into florets
Vegetables of your choosing. I like a handful of green beans, bell peppers and cauliflower. Almost any vegetable will work in this!
1 Tablespoon coconut oil
1-1.5 pounds boneless, skinless chicken thighs or breasts cut into pieces
1 onion, diced
3 ½ Tablespoons fish sauce zest and juice of 2 limes
3 Tablespoons soy sauce
1 Teaspoon dark soy sauce
2 Teaspoons brown sugar
1 can coconut milk
Cayenne pepper, basil and coriander to taste
- Brush the vegetables with oil and seasonings, as outlined above. Roast in the oven or pop on the grill until char lines appear and the veg is softened. Set aside.
- Brown the chicken in a pan with a Tablespoon of coconut oil.
- Sautee 1 diced onion in a pan until translucent. Add in 6 cloves of garlic, sliced. Sautee for an additional 2-3 minutes.
- Add the fish sauce, lime zest and juice, soy sauce, dark soy sauce and brown sugar, and stir.
- Add ½ can of coconut milk and the chicken, and simmer until the sauce has thickened. If you like a creamier, milder sauce, add a full can.
- Lower the heat. Season the sauce with cayenne pepper, basil and coriander to taste.
- We served our curry next to the squash and vegetables, as you see it in the picture. If you prefer, add the squash and vegetables into the sauce and serve. Can be served with or without rice. Garnish with sliced spring onion and sliced chillies.
Those are only a few of my favorites. What do you like to cook over the open flame? Remember, barbecue isn’t just for summer and it’s not just for meat. It’s a fun and nutritious way to cook all year ‘round!
As always—enjoy your cooking! And do let me know how you get on! You can find me and “Lo+Slo” on Instagram, Facebook and Twitter. And, of course, over at www.lo-slo.co.uk. I look forward to hearing from Kyyba: Health & Life readers! Send recipe ideas and feedback when you try these recipes on your own.
