veggie barbeque

it all started in cambodia.
on a deserted, no-electricity island called koh rong, or as dekel & i call it “paradise island.” 
we were walking down the beach on our 2nd night there & all the locals grill out right on the shore, all you have to do is pick which “restaurant” you want to spend the rest of the night at. they all have the same vibe, some with louder music, some with better service, some with friendlier staff, but its all about the same. they are barbequing fresh fish, shrimp, lobster, crab, chicken skewers and hamburgers. as you walk past the restaurants there is a host trying to get you to choose theirs and dekel and i were just used to saying “we’re vegetarian because we were not eating meat so much and for sure were not in the mood for fish. but one girl was like “we have a veggie barbeque” & we were sold! they brought out 2 huge plates full of sweet potatoes, regular potatoes, buttery grilled corn, tomatoes, onions and peppers. we were in heaven, as it was served with an ice cold beerlao each. and the whole meal was under $4.
so…we decided to make veggie barbeque for lunch & it turned out amazing. 
definitely a meal we are adding to our weekly schedule.  
here is how we did it, if you would like to try it out!

i bought (for the first time in my life!) husked corn because i wanted to grill the corn with the husks on. 
you peel the husks back & remove the silk and clean the corn.
 i brushed melted butter & a little bit of olive oil on each cobb, then i sprinkled on salt & pepper.
then you fold the husks back up so the cover the cobb & wrap it up tightly in aluminum  foil, twisting at the ends to hold it.
in a bowl, mix together olive oil, rosemary, thyme, za’atar, salt & pepper.
this is what you will coat the vegetables with, so throw in whatever you like…paprika, cinnamon, garlic salt…
we used sweet potatos, asperagus, red pepper, mushrooms, white onion & carrots.
cut up the vegetables into chucks and rub with the olive oil &herb mix, lay veggies flat and wrap in aluminum foil. 

grill the veggies for about 30-35 minutes, rotating the corn and flipping the veggies once or twice during cooking time. 
my master griller!
 we have such cute puppies. 
peanut & chuy
 we call him “bowtin” (it means peanut in hebrew)

  it’s a good sign when you clean your plate!

Leave a Reply

Your email address will not be published. Required fields are marked *

Looking for Something?