Alex James' barbecued vegetables recipe – a delicious recipe with cauliflower, sweetcorn, knob butter, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Take the cauliflower and place on a large sheet of foil and wrap up.
2
Repeat with a second sheet of foil.
3
Place on a preheated covered (kettle-style) barbecue and cook for around 1 hour carefully squeeze to check if its done it should have a little give.
4
Take a whole sweetcorn and place on large piece of foil.
5
Smear with a little butter and sprinkle with salt and black pepper.
6
Roll the sweetcorn up and twist the ends of the foil looks a bit like a cracker!
7
Place on the preheated barbecue and cook for about 40 minutes.
8
Remove vegetables and carefully unwrap.
9
Melt some butter for dipping plus any of your favourite salad dressings lime juice, soy sauce and butter are a great combination try it... then take the whole vegetables to the table dip and eat!
459
kcal
Calories
42
g
Fat
22
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 large cauliflower, 4 whole sweetcorn, 1 knob butter, 1 pinch salt and black pepper, and more.
Yes, Alex James' barbecued vegetables recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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