Making a little foil parcel of vegetables with a nice bit of seasoning is a great way to cook veg on the barbecue. Ive used carrots here, but you could also try things like beetroot, baby new potatoes, peppers or courgettes. Choose your herbs or spices depending on the vegetable youre using try oregano with peppers, thyme with beets or fresh mint with potatoes for example. Just remember that different veg will cook in different times so keep an eye on them.
serves 4 as a side
Ingredients
- 250g carrots
- sea salt and freshly ground black pepper
- a pinch of cumin seeds
- 3 cloves of garlic
- a large knob of butter or extra virgin olive oil
To prepare your veg in foil
Light the barbecue now so the flames have died down and its ready when you come to cook (for further advice see the Setting up a barbecue, Barbecue cooking guide and Barbecue safety guide fact sheets)
Peel your carrots and slice them into 1cm thick chunks
Pop them in a bowl with a pinch of salt and pepper, the cumin and the unpeeled garlic cloves
To prepare your veg in foil
Toss to coat everything in the seasoning
Tear yourself a strip of tin foil about 1m long, then fold it in half to give you a double layer Tip your carrots into the middle of the foil, and fold the edge over to create an envelope
To prepare your veg in foil
Seal the sides up first, so only one edge remains open
Stand the parcel up so the open edge is at the top
Add a large knob of butter or a good lug of extra virgin olive oil to the parcel, along with a splash of water
Seal the last edge up tightly, leaving enough room for the veg to steam
To cook your veg in foil
When youre ready to cook your carrots, sit the bags around the edge of your barbecue so the liquid inside turns to steam and cooks everything
Use tongs to give the parcel a little shake every now and then as it cooks
They should take around 30 minutes, depending on the heat of the barbecue
Be careful when serving your carrots as when you open the bag steam may rush out
© All recipe photgraphy David Loftus and Matt Russell