GRILLED VEGGIES
Method:
Combine all the ingredients in a bowl.
Refrigerate the marinated vegetables for 2 hours.
Grill the vegetables over a medium heat until tender, brushing with marinade as they cook.
Cooking time will vary according to the size and variety of vegetables that you use.
GRILLED BOEREWORS/SAUSAGE
Method:
Brush the boerewors/sausage and grilllightly with Olive oil.
Preheat the grill.
Turn the heat down to low and place the boerewors/sausage on the grill.
Grill on one side for ±5 minutes, before turning over and leaving for another ±5 minutes.
Cooking times will vary depending on the thickness of the boerewors/sausage.
(Prepare the boerewors/sausage with the BBQ hood open.)
GRILLED RUMP STEAK
Method:
Brush the rump steaks with olive oil.
Leave the steaks out of the refrigerator for 3-4 hours, to reach room temperature.
Brush the grill lightly with oil.
Preheat the BBQ on high with the lid open for 3-5 minutes.
Place the steak on the grill:
±3 minutes on one side
(stop here for a rare steak)
and then turn the steak over and leave
for another 3 minutes
(stop here for a medium rare steak)
.
Add your seasoning of choice.
Turn the BBQ o and leave for ±1-2 minutes with a closed lid
(your steak is now well done)
.
15
¾ cup Olive oil
1 tsp Fresh Oregano, chopped
¼ cup Red wine vinegar
1 Tbsp Crushed Garlic
1 tsp Fresh Rosemary
½ tsp Salt
1 tsp Fresh Thyme leaves
½ tsp Ground black pepper
1 tsp Fresh Basil, chopped
1 kg Assorted vegetables,
chopped or whole
Boerewors (as much as desired)
Olive oil
Rump Steaks (Each ±20mm thick)
Olive oil
Seasoning of choice
