Vegan Barbecue!

The weather's perfect for barbecues right now and there's nothing quite like the unique taste and smell of delicious barbecued food. After a sunny Saturday morning buying lots of organic vegetables at the farmers market, we thought firing up the grill would be a great way to enjoy them!

I made the following to put on the BBQ:

1. Vegetable kebabs with courgette, cherry tomatoes, green capsicum, red onion, red capsicum and mushroom.

2. Tofu slices, pressed to drain then marinaded in garlic, ginger, chilli and soya sauce.

3. Eggplant slices covered in olive oil and cajun seasoning.

4. Corn on the cob.

5. Garlic bread (wrapped in tin foil)

Of course, no barbecue is complete without some tasty side salads, so I also made :

1. A bean salad with chickpeas, kidney beans, sliced black olives, diced red capsicum, sliced spring onions and fresh coriander in a balsamic vinaigrette.

2. Potato salad with boiled chopped potatoes, homemade vegan mayonnaise, dill and finely chopped spring onions. Click here to find my recipe for vegan mayonnaise.

It was a wonderful feast that everyone enjoyed and, luckily, we had enough leftovers to create another delicious meal the following night!