By Sarah Wilson published
We don't need an excuse to fire up the BBQ and try new vegetarian BBQ recipes, but this Indian summer we're having is making the idea even more appealing. Mix things up this weekend with a different take on a BBQ lettuce wedge. This one is packed with crunch and flavour. It makes a nice healthy vegetarian alternative if you're thinking of cutting down on meat. Alternatively serve it as a side with burgers.
Grilled romaine has become a popular BBQ dish recently. This versatile lettuce stays super crispy, and holds its shape, which means you can stuff it chock full of delicious things as well as using it to make a healthier version of a wrap. Quick to do, the main prep with this dish is slicing the vegetables and whizzing up a dressing, and that takes just minutes so it’s not a chore.
Keep reading for the full recipe (which serves two people), then head to our best BBQs buying guide if you're looking for a new buy for your garden.
- With thanks to Kettler for sharing this recipe with us, which was cooked on the Everdure Furnace BBQ
ROMAINE LETTUCE VEGETABLE WEDGE
- 1 courgette
- 1 aubergine
- 3 king oyster mushrooms
- 2 romano red peppers
- 1 romaine lettuce
- 5g tarragon leaves
For the dressing
- 10g tarragon, chopped
- 50g wholegrain mustard
- 30g white wine vinegar
- 155g olive oil
For the garnish
- 20g Parmesan, shaved
- 10g croutons
1 Slice the courgette, aubergine and king oyster mushrooms approximately ½cm thick. Cut the Romano peppers in half lengthways and remove the seeds and stalk, then cut each half into three pieces.
2 Lightly coat all the vegetables with vegetable oil and lightly season with salt. Grill on the barbecue, cooking vegetables on both sides, until soft and caramelised. Remove the vegetables from the barbecue and place on a tray.
3 To make the dressing, add all the ingredients together in a deep container and emulsify using a hand blender. Use half of the dressing and the whole tarragon leaves to marinade the grilled vegetables, leave for at least an hour.
4 Wash the romaine lettuce leaves while still attached to the root. Carefully prize open the lettuce enough to allow you to fill with the marinated vegetables, making sure you fill all gaps.
5 Once the romaine lettuce has been filled, tie the whole lettuce using butcher’s twine. Place the lettuce on a preheated barbecue. The lettuce should be soft on the outer leaves and slightly warm. Remove from the heat and cut the strings.
6 To serve, use a sharp knife to cut the lettuce in half lengthways. Finish by drizzling some of the dressing on top and sprinkle over some parmesan shavings and croutons. Enjoy!
More outdoor dining ideas:
Sarah Wilson has been a lifestyle journalist for many years, writing about gardens since 2015. She's written for Gardeningetc.com, Livingetc, Homes & Gardens, as well as Country Homes & Interiors and Modern Gardens magazines.
Her own (small urban) garden is a work in progress - so many ideas, not enough space to cram them in. Hero plants include her ever growing collection of ornamental grasses, black bamboo and ferns, and the perennials like salvias and penstemons that come back reliably year after year. All very restrained though when in fact she'd love to pack her garden with gaudy dahlias and giant cannas, so these are top of her wish list for what to grow next.
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