Barbecue vegetables with almond sauce
These colourful marinated vegetables are great for a vegan barbecue, served with a delicious almond and garlic sauce.
Ingredients
For the almond sauce
- 150g/5½oz blanched almonds
- 4 whole garlic cloves, peeled
- 1 tsp red wine vinegar
- 80ml/2¾fl oz extra virgin olive oil
- salt
For the marinade and barbecue vegetables
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 garlic cloves, crushed
- ½ small bunch fresh oregano, leaves picked
- ½ orange, juice and zest
- 2 courgettes, sliced lengthways into 5mm/¼in strips
- 225g/8oz cherry tomatoes on the vine
- 2 yellow peppers, sliced into 1cm/½in strips
- salt and black pepper
Method
Start by preparing the almond sauce. Tip 100g/3½oz of the almonds into a heatproof bowl, along with the garlic. Cover with boiling water and set the bowl aside. Toast the remaining almonds in a frying pan over a medium heat for 2–3 minutes, stirring regularly until golden, then set aside.
To make the marinade, place all of the ingredients except the prepared vegetables in a large mixing bowl. Season generously with salt and black pepper. If you are cooking the vegetables on a griddle pan (rather than using a barbecue outside), leave them out of the marinade to prevent a very smoky cooking environment. If you’re using a barbecue, toss the vegetables in the marinade.
Preheat the barbecue or griddle pan over a high heat. Cook the vegetables in a single layer directly onto the barbecue, or griddle in batches, for a few minutes on each side.
Once softened and striped black on both sides, return the vegetables to the marinade bowl and cover with a plate to trap the steam and soften while you finish the sauce - around 10 minutes. If cooked on the griddle pan, toss the vegetables in the marinade to coat before covering. This will help them to take on more flavour.
To finish the almond sauce, drain the soaked almonds and garlic and tip into a food processor along with the toasted almonds, red wine vinegar and ½ teaspoon of salt. Begin to blend, then slowly pour in the olive oil along with 100ml/3½fl oz of cold water and let the food processor continue to run until a smooth sauce forms, about 3 minutes.
Spread the sauce onto a serving platter, then top with the grilled vegetables and spoon over the marinade.
Recipe Tips
The almond sauce can be made up to 48 hours in advance, but the garlic will become stronger over time.
The vegetables should be laid horizontally across the grill, so that the pieces aren’t vulnerable to falling through the cracks.
This recipe could also serve 4 as a side, if preferred.
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