If you are tired of the same old salads at a braai or if the weather is cool, try roasted veg as an accompaniment to your meat. You won't regret it!
One can use any roasting vegetable for this dish, the more the merrier! I like to use butternut, sweet potato, courgette, onion, mushrooms, peppers and cherry tomatoes. I chop the veggies into bite size chunks, not too small and not too large either. To flavour the dish, use whole cloves of garlic, rosemary, salt and pepper and, of course, olive oil!
Find the oldest roasting pan or dish you have (not glass) that you don't mind using on the braai and spray the bottom and sides with Spray n Cook.
Throw the veggies that will take the longest to cook (i.e butternut and onions) into the dish and place onto braai grid over medium to fairly hot coals. Leave to warm and brown slightly.
Once those have had a kick start, throw in all your other veggies, garlic, rosemary and seasoning except for the cherry tomatoes. Sprinkle with a little olive oil and toss through. I find that if I use too much olive oil in this dish it either makes the veg soggy or burns too much so be cautious.
Give these a few minutes to start heating through then cover with tinfoil. This will steam the veg for a while to make sure that they are cooked through.
Once veggies are 'al dente' remove the tinfoil lid and allow to brown for a little while. You can add your cherry tomatoes at this stage. If you like, add a (very) little splash of balsamic vinegar - it adds a lot of flavour to roast veggies. This is, of course, optional.
Try not to cook your veggies for too long, or you will land up with charred or mushy veg.
It is so simply and so DELICIOUS!
Try it!
Roast veggies on the braai
