Recipe: Moroccan roast vegetables and lamb in my Big Easy barbecue

I’m loving my Char-Broil Big Easy barbecue. The more I experiment, the more I discover how versatile it is.

Today I’m going to make Moroccan-style roast vegetables – well it is a roaster after all.

It’s a simple dish. Just make sure your veg are cut in similar size pieces – except the little peppers which I kept whole. Then douse in olive oil and cumin and you’re ready to go.

I popped the roasting tray on the rack in the barbecue with the temperature on medium-high and checked them after 20 minutes – well it was my first effort roasting vegetables in my new acquisition.

In the end they need around 30 minutes – quicker than in a conventional oven. Once the veg had cooled, I added the fresh mint leaves and little knobs of soft goats’ cheese on top, squeezed the juice of a lemon evenly over and added a couple of slugs of olive oil. No need to transfer the veg to another dish – any excuse to save on the washing up.

I love cumin and it goes perfectly with these vegetables. And also with the delicious lamb chops we bought from our local butcher around the corner. I used the grill part of the Big Easy for them – cooking for about 5 minutes on each side until they were nicely striped on the outside but still medium-rare inside.

Moroccan Roast Vegetables

Serves 2

1 medium carrot

1 courgette

1 red onion

2 handfuls diced butternut

2 small peppers (I chose one red and one yellow for colour variation)

2 tsps cumin seeds

4 tbsps olive oil

2 tbsps goat’s cheese

A handful of fresh mint leaves

Chop up all the vegetables except for the small peppers.

Toss them in the olive oil and cumin seeds in a roasting dish.

Place the dish on the rack in the Char-Broil Big Easy barbecue with the temperature on medium-high.

Cook for about 30 mins, checking after 20.

Remove from the barbecue and leave to cool.

Sprinkle the mint leaves and goat’s cheese on top of the roast vegetables. Use a teaspoon to dot small pieces of the goat’s cheese over the vegetables. It adds a beautiful creaminess.

Squeeze over the juice of one lemon and add a drizzle of olive oil and you’re ready to serve.

Vibrant vegetables are spiced up before cooking

The final salad topped with mint and goat’s cheese

The lamb chops sizzling on the barbecue grill

Find out more about the Char-Broil range by clicking here.

Next week I’ll be pursuing my self-inflicted challenge to making the perfect (well, extremely good anyway) peri peri chicken. Could cooking it on the Big Easy be the secret to success?

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