• Course

    Side dish

  • Category

    Vegetables

  • Cooking technique

    Grilling

  • Level

    Easy


  • Advance preparation

    20 minutes

  • Preparation

    20 minutes

  • Total

    40 minutes

  • Amount

    6 persons

Grilled cauliflower, celeriac and aubergine

Grilled vegetables taste even better on your Big Green Egg. In this recipe we explain step by step how to easily and quickly grill different vegetables on your EGG and give them even more flavour. This way you’ll have multiple BBQ recipes in one.

INGREDIENTS

VEGETABLES

  • 1 cauliflower
  • 2 slices of celeriac, 2 cm thick
  • 1 aubergine
  • 1 clove of garlic
  • ½ sprig of thyme
  • ½ sprig of rosemary
  • 3 tbsp olive oil
  • 1 tsp ras el hanout

Grilled cauliflower, celeriac and aubergine

PREPARATION IN ADVANCE

Light the charcoal in the Big Green Egg and heat, with the Cast Iron Grid, to a temperature of 220°C. Meanwhile, remove the leaves from the cauliflower and cut the cauliflower into slices of approximately 2 cm thick. Peel the celeriac slices. Cut the aubergine in half lengthwise. Peel and finely chop the garlic. Remove the leaves from the thyme and the needles from the rosemary, and chop finely.

PREPARATION

  1. Rub the aubergine halves with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste, garlic, thyme and rosemary. Place them on the grid, cut side down, and close the lid of the EGG. Grill the aubergines for 5 minutes and then turn them over so that they are skin side down. Grill them for about 10 more minutes.
  2. Meanwhile, rub the cauliflower slices with 1 tablespoon of the olive oil and sprinkle with ras el hanout. Rub the celeriac slices with the rest of the olive oil and sprinkle them with salt and pepper to taste. Place the cauliflower and celeriac on the grid next to the aubergines and grill the slices for approx. 3 minutes per side.
  3. Remove the grilled vegetables from the EGG.

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