Char Grilled Sweet Potato, Butternut Squash and Beetroots

6 Portions

Preparation Time: 20 minutes
Cooking Time: 15-20 minutes

Vegetables
2 large Sweet Potatoes, washed
3 medium carrots or 6 small, washed
3 medium beetroots, washed and trimmed

Basting Mixture
3 tbsp. olive oil
2 cloves garlic crushed
1 tbsp. finely chopped coriander
1 tsp. coriander powder
1 tsp. cumin powder
Maldon salt and black pepper

To Serve
1 tbsp. Coriander chopped
Thai sweet chili sauce (optional)

Method
1. Boil the vegetables separately for around ten minutes each.

2. Cut the sweet potato into 4 to 6 wedges dependent on it size. Cut the carrots in half if they are little small leave them whole. Cut the beetroot into 4 wedges. The vegetables should be in pieces relatively the same size.

3. Mix the basting ingredients together with a little seasoning. Place the sweet potato and carrots in a container and the beetroot in a separate container. Pour 2/3 of the basting mixture over the sweet potatoes and carrots and mix well so that they are covered in the mixture. Pour the remaining mixture over the beetroot and repeat the process. Set aside until ready to cook.

4. Heat the BBQ to a moderate temperature and place the vegetables on the grill for 10-15 minutes on each side baste them with the marinade when turning. When cooked they should be tender and slightly golden.

5. To serve: Serve sprinkled with a little coriander and some Thai sweet chilli sauce (optional).

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