Braai better: all about the veg

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An open flame can transform the humblest of veggies – potatoes turn crisp-skinned, onions become sweet, and all that smokiness does something seriously good to jalapeños, brinjals, artichokes and peppers.

Impress your vegetarian guests with these tips:

GO EASY ON THE OIL

Stop vegetables from drying out by tossing them in oil to give them a light coating – not too much as oil dripping onto the coals can cause flare-ups – then season with salt and pepper.

Try: Carrots baked in coals.

KNOW YOUR VEG

Some vegetables, like asparagus, take a few minutes to cook and others, like potatoes, need more time. Keeping them over too high a heat for too long will char them outside but keep them raw inside. Rather sear your veg over hot coals, then move to a cooler part of the grid to finish cooking. Or precook them on the stove (spuds in the microwave) and pop onto the grid for colour and flavour.

Try: Sweet-potato salad with braaied garlic and salsa verde.

USE SKEWERS OR A GRILL BASKET

Keep smaller vegetables like cherry tomatoes from rolling around (and falling though the grid) by putting them on a skewer or in a grill basket – if you don’t have one, simply fold a long piece of heavy-duty foil in half and turn up the edges (or just pop them onto a baking sheet).

Try: Braaied mushrooms.

SIZE COUNTS

If you want vegetables to cook faster, cut them into smaller pieces and thinly slice round vegetables like onions or brinjal. This creates more surface area, allowing for a crispier outside and even cooking.

Try: Black pepper bacon-wrapped roast butternut

Discover more brilliant braai recipes here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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