Tuesday, November 15, 2011

Deadline Recipes - Summer Grilled Veges

Columnist Annie West shares a fave standby that's simple, tasty and has that little extra oomph her family and friends like. Don't be put off by the word 'vegetables'!

This is a recipe we use mostly in summer but it's been great in winter too. Make as much or as little as you like - there's more than enough dressing. Personally I like to make as much as possible as even my vegetable-challenged son likes to snack on the leftovers the next day - amazing! Sometimes I fill two big disposable metal foil trays with veges which the men/boys happily cook as it means standing outside with bbq tongs. (You can, of course, cook it in the kitchen, by why make work for yourself?)

Gather together whatever vegetables you like. We prefer:
capsicums (peppers)
sweet potato
eggplant (aubergine)
asparagus and
zucchini (courgette)
Wash and slice the veges (and of course peel the sweet potato). The person who introduced me to this did that whole cook-the-capsicums-until-the-skin-blackens-then-peel-them thing. I don't bother.
While you or preferably the kids are slicing veges, throw something simple on the bbq. For instance this goes well with chicken breast fillets. There's no need to marinate the meat as it will soak up the dressing from the veges.
Grill vegetables till cooked but not overdone.
Mix veges together and dress. Can be heaten hot, warm or cold.

Mix together
1/2 cup olive oil
2 tablespns balsamic vinegar
1/2 teaspn sugar
2 cloves garlic, crushed
1/3 cup fresh basil leaves, chopped

This recipe has been a lifesaver when we've had unexpected guests and little time. Plus the fresh basil makes it taste of summer. Hope it works for you too!

Annie's pleased to share the fact her latest book THE SAVAKIS MERGER is available now in North America. It just scored a rather nice 4 stars in its Romantic Times review and you can read more about it on Annie's site.


  1. Oh, Annie, that recipe sounds just perfect with the weather warming up and everyone dusting off their barbeques. Makes me think of summer and lazy days at the beach. :-)

  2. Hi Michelle,

    Yes, it is. I actually got it from someone who provided it for a shared summer celebration meal. It was a huge hit and when I found out how easy it is, well...we've been eating it here regularly ever since. I love the basil in it for the summery taste.

  3. It's winter here and we oven roast root veggies and any other kind of veggie. We always fill two or more trays so we will have leftovers. The veggies get rubbed with olive oil and sprinkled with a spice mixture. (We use rosemary oregano basil) The best part is opening the oven and getting the trays out to turn the veggies . It warms you up.

    We make a hot potato salad in the summer that has a dressing very similar to this. I'm going to try this out. I laughed when I read that you didn't skin the peppers. I have done it and decided it's a lot of work for not much difference in flavor.

  4. Hi Kaelee,

    Your rosemary, oregano, basil veges sounds brilliant. Just the sort of thing that would go down well. I bet your kitchen smells wonderful when you prepare this.

    Oh, I'm just too lazy to peel the peppers. The whole aim is to have something quick and easy. What I love is that this recipe is great for a party too. I'm going to try your over roast root veggies when it gets cooler here. Thanks for the tip!