Veggie braai

Who says vegetarians can’t braai?

Pictured here: braaied mielies, beetroot (skins on – my preference), brinjals, beetroot (skins off – hubby’s preference), peppers and broccoli.

We basted the veggies with seasoned olive oil. The mielies and brinjals need to be cooked until tender; the rest should still be slightly crunchy – they retain more of their flavour and texture.

Served with a yummy salad (recipe below), some crusty bread, and walnut brownies.




1 head cos lettuce, washed

2 potatoes

2 Tbs olive oil

Rosemary (4 sprigs from the garden, a small punnet from the shop, or a good sprinkle from a bottle)

1 tsp sea salt

2 eggs

Parmesan shavings

Ingredients (dressing):

3 Tbs olive oil

1 Tbs white wine vinegar

1 tsp Dijon mustard

Pinch of salt

Pinch of white pepper

Grinding of black pepper


Cut the potatoes into roughly 2cm cubes and boil until just tender; drain. Toss the cooked potatoes in olive oil, rosemary and salt, and roast at 180° C until crispy-edged. (These are irresistible, but try not to eat too many at this stage or there will be none left for the salad.)

Boil the eggs for 8 minutes. Rinse in cool water to prevent further cooking (and to make them cool enough to handle!). Peel and slice into wedges.

Make dressing by whisking ingredients together (this can be done many hours ahead and kept in a jar in the fridge. Simply shake and pour).

Toss the lettuce in the dressing, then arrange the rest of the ingredients on top as elegantly or haphazardly as you will.