We are all enjoying getting out in the (questionable) sunshine and sitting in the garden with friends and families to share delicious grilled food. However, how often have you been to a BBQ and had the standard dry meat and boring bun?

This Silver Anniversary of National BBQ Week 2021 (July 5th-18th) why not mix it up and make the humble vegetable the star of the show. Celebrate 25 years of alfresco eating with Yondu (www.yondu.co.uk) who has shared ways to wow your guests and get even the most sceptical child to indulge in a green or two; from what to put on your skewers, to how to cook them, fun ideas for all the family and even a sweet treat.

Here are Yondu’s top tips for pimping your peppers to jazzing up your courgettes and everything in between:

Consider Kebabs – Use this week to highlight that any vegetable that can be cut into big chunks and skewered is a firm candidate to a kebab. Be creative and combine different colours, textures and flavours in each skewer. There’s just one golden rule: “Sturdies with sturdies and softies with softies”. You don’t want to bite a raw potato next to a totally dehydrated courgette

Mushrooms are vegetable meat -  what does have a meaty texture, a meaty colour and a meaty flavour… but it is not meat? Exactly! Mushrooms are one of the richest sources of umami flavour out there. Rub your portabello mushrooms with Yondu before grilling and turn them into an umami bomb!

Cook at the right tempo - controlling timing of a barbeque has never been easy. Especially when it comes to having everyone together at the table on time. But at least we can make sure all our vegetables are cooked to perfection and served at the right temperature. Here you have some tips to get it right:

Sturdy vegetables such as potatoes or onion – wrap them in aluminium foil and start cooking once you light the BBQ

Big veggies like entire bell peppers, aubergines or artichokes – cook them on the edges of the grill, not directly over fire for about 30 minutes

Sturdy vegetable skewers (carrots, turnip, cabbage, etc.) – start charring them on the direct fire and then place them on the edges of the grill and cook until done

Softie skewers (courgette, mushrooms, cherry tomatoes, etc) – cook them over direct fire for a few minutes right before serving

4.    Get the right tools - when it comes to grilling vegetables, there are a couple of gadgets that can help you get the most of them. And if you are frequently barbecuing, you’ll definitely want to consider these:

BBQ veggie grill pan - this can be a square or circular piece of metal with holes in it. It allows you to cook chopped vegetables or small delicate ones. It is great to stir-fry your veggies on the fire and get all the delicious aromas of the barbecue in them.

Grill basket - the classic two sided grill with a handle. It is usually intended to flip the steaks over, but it is actually very useful for vegetables. Forget about aubergine slices sticking to the grid, with this tool grilling veggies will be a breeze

Sweeten your meal with fruits - barbequed fruits can make an excellent side for a savoury main. No matter if you are barbecuing meat, fish or veggies, fruits will be a great partner. Think of it this way: Most fruits are sweet, tangy and juicy, just like HP sauce or ketchup! Pears, apple, pineapples, strawberries, watermelon, peaches, melon… almost any fruit can be grilled.

It’s not only the cooking of the vegetables that’s important on the BBQ, making sure your marinade or seasoning is spot on will bring them to life and leave your guests wanting more. Check out the recipe below:

Yondu‌ ‌marinade‌ ‌for‌ ‌grilled‌ ‌veggies‌

Total time: 10 min

Serves 2

Yondu effect: Replaces soy sauce and/or salt

Recipe benefits: Easy, fat-free and clean flavour profile

Ingredients:

3 Tbsp. Yondu

2 tsp apple cider vinegar (or another mild vinegar)

½ tsp ground black pepper

½ tsp dry thyme

1 clove of garlic, finely minced

500g your favorite vegetables to grill

In a bowl, combine all the marinade ingredients.

Prepare your vegetables for the grill by washing, peeling and cutting to your desired size.

Drizzle the marinade over your vegetables and gently toss in a tray. Leave for 5 minutes before grilling.

Grill your vegetables, reserving the remaining marinade in the tray. Drizzle this over your vegetables when serving.