Just because summer is over doesn't mean you should stop using your barbeque. This recipe is perfect for any time of year as long as it isn't pouring cats and dogs, or as cold as Antarctica.
What you need:
FOOD
5 smallish potatoes peeled, cut into large bite-sized pieces.
1 pepper - colour of your choosing - cut into cubes
3 large carrots cut into cubes
1 onion - diced
A large handful of green beans cut into thirds or halves if they're small enough
A large handful of cherry/grape/cocktail tomatoes. Your pick.
*Not optional really (see "notes")
Extra virgin olive oil
Assorted spices
KITCHEN STUFF
Lots of tinfoil
A tinfoil pan (optional)
A mixing bowl
A large spoon
What to do:
-Wash and chop your veggies
-Put them in the mixing bowl
-Pour in a generous amount of olive oil
-Shake your spices over veggies
-Mix with spoon
OPTION 1:
Pour veggie mixture into tin foil pan
Cover with 2 crisscrossed piece of tinfoil *
** Make sure the pan is sealed or the veggies won't steam
Place on top shelf of barbeque
Cook for approx. 40 minutes
OPTION 2:
Tear tinfoil into twice as many sheets as there are people eating (add 2 extra for leftovers if you so desire)
Pour equal amounts of veggies onto half the sheets.
Fold 2 ends up and roll down
Roll the other 2 ends up
Place the second sheet of tinfoil over top and repeat rolling/folding
Cook on the top shelf of your barbeque for approx. 35 minutes
 |
| The spice mix I used |
**** When you open the packages to eat them BEWARE OF THE STEAM!!!! It's hot and it burns ****
Open packets/uncover pan
Enjoy!
Serves 5 hungry people.
NOTES: If you are BBQing in colder weather, cooking could take longer. 40 is enough for November. 30-35 might be enough in the summer.
Add in any other veggies you like BUT
make sure something in there is juicy or your veggies will dry out.
