Atomic veg bombs: DJ BBQ’s grilled veggie recipes

Move aside meat: these grilled veggies are here to challenge your BBQ crown…

DJ BBQ says… “Take a seat. What I’m about to tell you is something I’ll probably never, ever say again. Here goes: meat is off the menu, dude. Well, for this month, anyway. Right now, I’m putting my carnivorous religion to the test, leaving my steak and chicken church and preaching to all you flesh-chewing hombres that veg can totally be a baller addition to your cookout when pimped out like these taste bombs.

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“Alright, so I’ve cheated slightly and included a bit of pig, but if you’re going all the way to vegetable town, you can just drop it. There’s more than enough radness in these pockets of flavour already, with the freshness, the smoke, the textures and God’s finest work: cheese!

“Trust me when I say this – these three recipes will have you question your own BBQ faith.”

The recipe

Preparation time: 60 mins

Ingredients: A handful of jalapeño chillies, a bunch of fresh coriander, 6 trimmed spring onions, 100g cream cheese, 1 tsp smoked paprika, sea salt, freshly cracked black pepper, a load of grated Monterey Jack or Cheddar cheese, 15 rashers of bacon, a chunk of blue cheese, 2 crushed garlic cloves, 1 tbsp breadcrumbs, loads of mushrooms, 3-4 large sweet potatoes, 2 fresh red chillies, olive oil + soaked cocktail sticks

Sweet potato grenades

01 Rub your washed sweet potatoes with olive oil and salt. Bake them on a BBQ (with woodchips for a smokier flavour) until soft in the middle and crisp outside.

02 While that’s cracking on, fry seven rashers of chopped bacon in olive oil until crisp.

03 Split the potatoes and sprinkle on bacon and grated cheese. Return to the heat for 10 mins, then add sliced chilli and spring onion.

Cheesy mushroom mines

01 Mix the blue cheese, two rashers of cooked and chopped bacon, garlic, breadcrumbs and a pinch of pepper. Twist off the mushroom stems and discard.

02 Push in your cheese mix with your fingers to plug the hole left by the stem.

03 Cook the mushrooms over an indirect heat until tender.

Nuclear jalapeños

01 Cut a slit lengthways down each jalapeño chilli, then across the base to make a T-shaped opening. Discard the seeds.

02 Chop up the onions and coriander and add the cream cheese, paprika and grated cheese. Spoon into the chilli cavity.

03 Wrap with halved bacon, secure with a cocktail stick and cook over a direct medium heat for 10 minutes.

From the May 2017 issue of FHM India.