An array of these beautifully roasted vegetables will lighten and brighten up any table, but this whipped feta is a seriously addictive co-star.
Instructions
- Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat.
- Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed
- View Grill Skill for setting up your Weber Q Barbecue for Indirect Cooking
- View Grill Skill for setting up your Premium Gas Barbecue for Indirect Cooking
- Lightly coat the potato, pumpkin and carrots all over with olive oil, season with salt and pepper. Individually wrap each beetroot tightly in foil. Lightly coat the cauliflower and broccoli florets, cherry tomatoes and garlic bulbs with olive oil, salt and pepper.
- Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium heat (190°C-230°C). Place the potato, pumpkin, carrots and wrapped beetroot onto the barbecue. Close the lid.
- Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium heat (190°C-230°C). Refer to settings in Step 2. Place the potato, pumpkin and carrots and wrapped beetroot onto the trivet. Close the lid.
- Approximately 15 minutes into the cooking time, add the cauliflower and broccoli florets, cherry tomatoes and garlic to the barbecue, cook for a further 30-45 minutes, or until caramelised and cooked to your liking. For the beetroot, cook until they are tender when pierced straight into the centre with a sharp knife.
- Approximately 15 minutes into the cooking time, add the cauliflower and broccoli florets, cherry tomatoes and garlic to the barbecue, cook for a further 30-45 minutes, or until caramelised and cooked to your liking. For the beetroot, cook until they are tender when pierced straight into the centre with a sharp knife.
- Remove all the vegetables from the barbecue. For the beetroot, unwrap the foil and leave to cool slightly before peeling off the skin (it's a good idea to wear disposable gloves while doing this).
- For the whipped feta; In a electric mixer, whip the feta until smooth. Add the yoghurt, garlic, lemon zest and juice. Whip for a further 1 minute or until incorporated. Spoon into a bowl and garnish with a little olive oil and herbs if desired.
- Arrange the vegetables onto a platter and serve with the whipped feta.
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