Barbecued Sweet Potatoes and Courgettes
Barbecued Sweet Potatoes and Courgettes
This is a simple recipe for those lazy days of barbecuing. I always make this when I have a BBQ with friends and it is very popular with both meat eaters and vegetarians alike. Buy red/orange sweet potatoes, they are much nicer. They are available in UK from most Indian/Asian/African grocers and some supermarkets.
Make roughly 2 slices per person.
Ingredients
- 1 sweet potato
- 1 courgette per person
- Sea salt
- Black pepper, freshly ground
- A sprinkle of Oregano
- 2 tsp. olive oil
Instructions
- Slice sweet potatoes and courgettes lengthways, about 5 mm. thick slices.
- Marinate overnight in a mix of olive oil, sea-salt, freshly ground black pepper and oregano. You could always use a different herb of choice. Use fresh herbs, if possible. If you don't have time to leave it overnight, leave it to marinade for as long as you have.
- If the gaps in your BBQ grid are very big, then pop a cooling rack or such like on the BBQ, to stop the vegetables from falling through.
- Cook on both sides till cooked through.
Notes
- You can put the vegetables on skewers too! You can try to BBQ other vegetables in this way too.
- Also see Barbecued Vegetable on Skewers, Baked Sweet Potato Slices and Roasted Sweet-Potatoes, Whole Or Halved.