CRUNCHY ROASTED POTATOES | VEGGIES RECIPES | WEBER BBQ
It’s only a little extra effort to par-boil the potatoes, but it’s well worth it! These potatoes are fluffy on the inside with the perfect golden crunch on the outside.
Provided by Laura Romeo - Weber Grill Expert
Categories Veggies
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- On a side burner or stove top bring a saucepan of water to a boil. Add the potatoes and boil until soft enough to pierce with a knife, about 20 minutes. Drain all the liquid from the saucepan.
- Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
- Add the olive oil, salt, pepper, rosemary and lemon cubes to the pot with the potatoes. Vigorously shake the pot to roughen the potatoes and evenly coat with the olive oil and seasonings.
- Remove the potatoes and lemon from the saucepan and place directly onto the barbecue. Roast the potatoes over indirect medium heat for 40 to 50 minutes, with the lid closed, or until golden.
- If desired, finish with an extra season of salt and pepper.
Nutrition Facts : Calories calories
VEGETARIAN BOLOGNESE RECIPE - BBC GOOD FOOD
Make the most of vegetarian mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a saucepan and gently fry the onion, carrots and celery until the onion is starting to soften. Stir in the garlic and the vegetarian mince (there’s no need to defrost it) and fry for a couple of mins. Add the bay leaf, passata, vegetable stock cube and 200ml water, then bring everything to the boil.
- Turn down the heat and simmer for 30 mins or until all the pieces of veg are tender and disappearing into the tomato sauce. Add the milk, then cover with a lid and cook for 10 mins. Season to taste. If the sauce is a bit thin, keep bubbling until it thickens. Stir through the basil. Serve with the spaghetti and grate the cheese over the top, if you like. Can be frozen into portions and reheated.
Nutrition Facts : Calories 453 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 11 grams fiber, ProteinContent 24 grams protein, SodiumContent 1.1 milligram of sodium
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VEGETARIAN BOLOGNESE RECIPE - BBC GOOD FOOD
Make the most of vegetarian mince for this easy veggie bolognese that's low in fat and calories. Cook a large batch ahead and freeze for easy family dinners
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