Recipes: Veg on the grill

It's barbeque season! Of course, that phrase always brings lots of meat to mind - but vegetarians need not miss out. Simply check out these recipes

Grilled Eggplant Sandwich
Prep time: 15 mins
Cook time: 15 mins
Serves: 2
Ingredients
1 long eggplant, sliced lengthwise
1 bell pepper, yellow or orange, sliced lengthwise
Salt to taste
Black pepper to taste
1 tsp sumac powder
2 tbsp olive oil
1 tsp rosemary
1 tbsp chopped parsley
2 pita breads
2 tomatoes, thinly sliced
Lettuce leaves, as required
½ tsp chilli flakes
½ tsp oregano
Method
Marinate eggplant and bell pepper slices with salt, pepper and sumac powder. Set aside for 15 minutes.
Heat oil in a pan and add rosemary and parsley. Grill the marinated slices till done. Remove and set aside.
Slit the pita bread and fill with grilled veggies, then layer with tomatoes and lettuce leaves.
Sprinkle with chilli flakes and oregano.
Brush with oil or butter and warm on the barbeque. Serve.

Mini Sliders with Smoked Tomatoes
Prep time: 10 mins
Cook time: 10 mins
Serves: 4
Ingredients
1 tbsp barbeque sauce
2 drops of liquid smoke
Salt to taste
2 tomatoes, thinly sliced
½ cup mixed bell pepper,
thinly chopped
2 tbsp oil
4 mini buns
2 tbsp butter
2 tbsp mayonnaise
2 tbsp grilled beetroot purée
1 cucumber
Fresh mozzarella balls
Method
Mix barbeque sauce with liquid smoke and salt. Toss sliced tomatoes with bell pepper in this mix.
Heat the grill pan and smear with oil; place the vegetables on the grill plate and grill for 7-8 minutes.
Slice the buns into halves and spread butter on both sides.
Grill the buns on the same grilled plate and remove.
Stuff with grilled veggies, and serve.

Sweet Potato Jacket
Prep time: 10 mins
Cook time: 30 mins
Serves: 4
Ingredients
4-6 medium sweet potatoes
¼ cup olive oil, basil flavour
1 red or green bell pepper
¼ cup sour cream
½ cup sweet corn, boiled
½ cup salsa
¼ cup coriander stems, chopped
Salt and pepper to taste
Method
Wash and scrub sweet potatoes in water, then wipe with a kitchen towel.
Rub each sweet potato with salt and oil and wrap in a double layer of foil.
Place the covered sweet potatoes on the glowing red coals of the barbeque. Cook on both sides, using tongs to turn for even cooking.
Grill bell pepper on the same pit. Remove and peel the skin, then dice roughly and mix with sour cream.
Cook for 25-30 minutes, depending on the thickness of sweet potatoes. Remove one and check for doneness, then cook for 5 minutes more.
Remove and peel back the top of the foil.
Slit the potatoes and fill with charcoal-grilled pepper, sour cream and corn.
Top with salsa and chopped coriander stems. Serve hot.

Stuffed Chillies
Prep time: 5 mins
Cook time: 15 mins
Serves: 4
Ingredients
1 tsp olive oil
4-5 basil leaves
2 ½ tbsp pistachio, slightly roasted and coarsely grounded
2 tbsp raisins
½ cup cottage cheese
½ cup parsley
1 tsp oregano
Salt to taste
½ cup feta cheese
6-8 sweet green chillies
Oil, for brushing
Method
Heat the pan and add oil. Shred the basil leaves by hand and add to the oil; sauté and add pistachios and raisins.
Stir and add cottage cheese, parsley and oregano; cook for 30 seconds, add salt and cool. Add feta cheese and set aside.
Wash and pat the chillies dry, then slit down the centre and fill with the prepared filling.
Brush with oil and wrap with foil.
Grill on the barbeque for 15 minutes, making sure all sides are done.
Serve warm with salad.

• Food and Dining