Ingredients
- 3 garlic cloves, chopped
- 1 large chilli, chopped
- 30-45ml (2-3 T) chopped coriander
- Juice and rind of 1 lemon
- 80ml (1/3 c) extra strong rooibos tea
- 45ml (3 T) olive oil
- Whole vegetables
- Red onions, skin on, halved
- Sweet potatoes, scrubbed and washed
- Beetroot, scrubbed and washed
- Salt to taste
- 5-10ml (1-2 t) butter, per vegetable
Method
FOR SAUCE:
Whisk together all the ingredients for the sauce. Keep aside.
FOR VEGGIES:
Prick the veggies, season with salt and generously spread with butter.
Cook in microwave oven till just soft, about 3-5 minutes per vegetable depending on the size of the vegetable.
Then quickly braai over hot coals until it is slightly scored on the outside.
Open if needed and drizzle over the cooked vegetables while still hot and serve with chutney on the side.
How to cook on a braai:
Prepare veggies as described. Season with salt and rub with butter. Wrap each in tin foil.
Place the veggie parcels on the braai grid, quite high over the coals.
Turn from time to time.
Open the tin foil when veggies are soft and spoon in the sauce.
You could also bury the veggies in burnt-out coals.