Well, that was the kitchen that was. When I was asked* by Barbeques Galore to create a recipe for the barbeque, the timing couldn’t have been better. We are now living off pre-prepared meals from our freezer and what can be produced in an electric frying pan and barbeque. Let me tell you, there are more options than you may think.
I have to confess that I am an out-and-out fan of the barbequed sausage placed diagonally on a slice of white bread with a squirt of tomato sauce. It may be simple but it’s one of my small pleasures. Having said that, TIFFIN can not exist on sausage sizzles alone (well, she probably could but Mr Tiffin would die of scurvy). Warmer months are the perfect opportunity to create some great grilled salads for dinner and have enough left over for the lunchbox.
Throw Another Dictionary On The Barbie
Before we go on though, let’s talk about the word barbeque or barbecue or BBQ. Well, what is it? The word barbecue is a corruption of the word barbacoa which is in turn a corruption of the word barabicu. Barabicu was what European explorers encountered when they visited the New World in the 1500s. They liked it so much they brought back the cooking technique and its name. Whilst most of the English speaking world uses the spelling barbecue, the Aussie and Kiwis just have to give it a bit of Southern Cross flair and spell it as barbeque. Handy, as it can be shortened to BBQ or, of course, barbie.
Now that we’ve sorted that out, it’s time to share a recipe for a grilled vegetable salad that can be eaten warm or cold and is just as good the next day. It can all be prepared on the BBQ or for the food snobs who actually have a kitchen, you may to wish use the griddle pan, though you won’t get the smoky flavours that the barbie gives. Serve this as a side or make a meal out of if by adding grilled haloumi, marinated barbequed chicken thighs, lamb meatballs or, if you must, snags.
Barbequed Spring Vegetable Salad w Honey Miso Dressing
- 1 x large zucchini
- 8 x small asparagus spears
- 1 x red medium capsicum
- 1 x cob fresh corn
- 2 x tbsp vegetable oil
- 1 x tbsp pine nuts
- 4 sprigs fresh thyme, chopped
- 2 x tspn miso paste (available in most supermarkets or Asian grocers)
- 2 x tspn honey
- 2 x tbsp rice or cider vinegar
- seasoning to taste for dressing
- Light the grill on the BBQ to a medium setting and allow to heat.
- Slice capsicum into quarters lengthwise and de seed. Place into plastic bag. add oil and toss to coat.
- When BBQ is hot, place capsicum on the grill, skin side down. Grill for 10 minutes. The skin will start to blacken but you will be removing this later so don’t panic.
- Whilst capsicum is grilling, top and tail zucchini and slice thinly lengthwise using a speed peeler or mandolin. Place into the plastic bag with oil that capsicum came out of.
- Chop woody ends off asparagus spears. If asparagus spears are large, chop in half and/or slice lengthwise, depending on thickness of spears. Place into plastic bag with zucchini.
- Remove husk and silk from corn cob, place in microwave safe container and cook for 2 minutes. Add to plastic bag.
- Toss vegetables gently to coat (be careful not to break the asparagus)
- Turn capsicum over and also place corn cob on grill. Grill for 2 – 3 minutes.
- Turn the capsicum back to skin side and rotate corn. Cook for 2 minutes. Keep an eye on the corn as it has a high sugar content and can burn quickly. You are going for burnished, not scorched earth.
- Add asparagus and zucchini to the grill.
- Remove capsicum and place back in plastic bag, twist plastic bag shut and wrap the bag in a tea towel. You are steaming the capsicum on residual heat so the skin is readily removed. Set aside for several minutes.
- Turn asparagus and zucchini until they are grilled to your liking and place in a large bowl.
- Continue to rotate corn until is it grilled to your liking and set aside on a chopping board to cool slightly.
- Open bag with capsicum in it, carefully allowing steam to escape. You should be able to peel the blackened skin from the cooked capsicum. Remove as much skin as possible. Slice skinned capsicum into lengths and place into bowl. Add any oil or juices from the plastic bag into a jug or bowl where you will be mixing the dressing.
- Using a large, sharp knife, gently run the blade against the corn cob to release kernels from it. Place corn kernels in the large bowl.
- Mix miso paste, honey and vinegar in the bowl with your collected capsicum oil and juice. Taste and then season once dressing is mixed as miso is already salty.
- Place a small frying pan on a low flame and toast the pine nuts, shaking the pan so they become brown. Watch them so they don’t burn!
- Pour dressing over vegetables and mix gently to distribute over salad. Sprinkle with toasted pine nuts
Serves 2 as a meal or 4 as a side
*TIFFIN was asked to create a barbeque recipe by the Search Factory and Barbeques Galore, using original content. TIFFIN received payment for this post. Mr Tiffin has yet to succumb to scurvy and is looking forward to many more grilled meals that include vegetables.