BBQ roasted veg 

It’s that time of year ! When the BBQ comes out and what better way to eat your veg than roasted on the grill or BBQ. 

Yesterday I made a variety of veg and juices to  fill up the family throughout the day. From fresh organic aubergine, courgette, onion, heirloom tomatoes, sweet potatoes, peppers and baby potatoes! They all tasted fab! With a marinade of balsamic vinegar and organic date syrup 🌿👌🏽

First of all the potatoes are going to take the longest so wrap them in silver foil and place on the BBQ with a sprinkle of olive oil or coconut oil and turn every few minutes. 

For the veg- It’s really simple – simply cut long length cuts of the veg such as the eggplant / aubergine and courgette and marinade with 1 tablespoon of date syrup mixed with 3 tablespoons of balsamic vinegar and a sprinkle of salt and pepper. Then let stand for about ten minutes until it absorbs. You can leave for longer if you so wish! 

Put a grill pan on high heat and drizzle with coconut oil then place the vegetables on top and let sizzle for about two minutes on each side.

Add the bulky chopped onion and peppers along with the whole heirloom tomatoes and let sizzle for a few minutes. 

Return to the potatoes and take them out of the foil. They should be a lush brown colour cooked. Plate up!!! Delicious and healthy not to mention packed with essential feel good vitamins and minerals 😊💚👏🏼✌🏻️


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