3 delicious veggie BBQ recipes

Smoky Barbecued Cauliflower  

Serves: 4 

For a vegan alternative to a meat barbecue, spicy roasted cauliflower is just the ticket. 

• 3-4 tbsp Smoky BBQ Salt Rub 
• 2 tbsp organic olive oil 
• 1 medium cauliflower 
• 1 lemon, juiced 
• 4 tbsp Greek yoghurt 

• 1 jalapeño, finely chopped 
• 1 tbsp oregano 

In a small bowl, mix the Smoky BBQ Salt Rub with the olive oil and set aside. 

Remove the outer leaves of the cauliflower and trim the stalk with a knife – you want to level it so the cauliflower will sit flat. 

Using a basting brush, rub the smoky BBQ mixture all over the cauliflower.  

Put the cauliflower onto the BBQ, over indirect heat, and put the lid on. Bake it on the BBQ for 30 mins; make sure your coals are nice and hot and try not to peep at it or the heat will escape. 

While the cauliflower is baking, make the yogurt sauce. Mix the lemon, yoghurt, jalapeño and oregano together in a bowl and season to taste.  

After 30 mins, move the cauliflower over to the direct heat and cook for another 10-20 mins, turning to make sure it’s lightly charred all over and the cauliflower has softened but still has a good amount of crunch in the middle. 

Remove and carve it into wedges for dipping and dunking in the yogurt sauce. 

Note:  To cook indoors, preheat oven to 190°C and roast for around 40-50 mins. 

BBQ Pulled Eggplant Burgers 

Serves: 4 

The centrepiece of any barbecue is, of course, the burger. Swap your usual meat patty for this smoky and slightly sweet, fall-apart pulled eggplant.   

• 2 large eggplants, pricked all over with a fork 
• 1 tbsp organic olive oil 
• 1 large onion, thinly sliced 
• 3 tbsp Braai Spicy Salt Rub 

• 5 tbsp barbecue sauce 
• 300g black turtle beans, cooked 
• 4 burger buns, toasted & lightly buttered 
• Red onion or pink pickled onion, shredded lettuce, coleslaw and corn on the cob, to serve (optional) 

Heat the grill or barbecue to high and grill the eggplant, turning occasionally, until blackened and soft all over, about 20-30 mins. Set aside to cool. 

Meanwhile, heat the oil in a large ovenproof pan over a medium heat, add the onion and fry until softened, about 10 mins.  

If not using the barbecue, heat the oven to 200C.  

Peel the skin from the cooled eggplant and discard it, or scoop out the flesh using a spoon, then put in the pan with the onion. Add the Braai Spicy Salt Rub, 1 tsp sea salt and 1 tsp black pepper. Stir until aromatic, then mix in the barbecue sauce along with the black beans.  

Season and bake in the barbecue or oven until the sauce is rich and thick, and the eggplant resembles pulled pork, about 10-15 mins. 

Pile into the burger buns with the red onion or pink pickled onion and any other burger fillings you like. Serve with coleslaw and corn on the cob if desired 

 Zesty Barbecue Sweet Potatoes  

Serves: 6 as a side dish 

These glazed sweet potatoes make a great side dish and pair well the BBQ Pulled Eggplant Burgers. 

• 6 sweet potatoes , washed and cut into wedges 
• 3 tbsp vegetable oil 
• 3 tbsp Fennel and Lemon Salt Rub 
• 1 tbsp ginger, minced 

• 1 garlic clove, minced 
• 1 lime , juiced 
• 1 tbsp organic black sesame seeds (black if you have them) 
• 1 green chilli, sliced 
• ½ bunch spring onions, washed & sliced 

Light a lidded barbecue. Let the flames die down and the coals turn ashen, then mound the coal up on one side. 

Arrange the sweet potatoes on a large tray and drizzle with 1 tbsp of the vegetable oil, season and toss. Cook on the barbecue for 25 mins until charred and softened. 

Meanwhile, combine the Fennel and Lemon Salt Rub with the remaining oil, ginger, garlic and lime juice.  

Baste the potatoes with some of the sauce and return to the barbecue for another 30-40 mins, basting as they cook. Once the potatoes are glazed and sticky, remove and sprinkle on the sesame seeds, and leave to cool slightly. Remove the wedges from the tray and place in a salad bowl. Sprinkle over the chilli and spring onions and serve.