Smoky BBQ veggies with plum and soy BBQ dressing
Method
-
Light the BBQ and start slicing up the aubergine, sweet potato, courgette and red pepper lengthways to create the largest surface area.
-
Brush the sliced vegetables and corn on the cob with vegetable oil. Place on the BBQ, char and cook fully through.
-
In a pan add all the BBQ sauce ingredients and heat up. Once bubbling, take off the heat, stir and transfer to a serving dish.
-
Shave the kernels from the corn on the cob and chop up the vegetables to your desired size or keep in long slices.
-
Place all vegetables into a serving dish and serve with BBQ sauce.
More ways to cook Tenderstem®
