• Stephen Hodgkinson

Spring is close

BBQ pork & grilled vegetables

Spring is so close I can almost taste it. The weather was so good here yesterday that I broke the BBQ out, nothing like BBQing when it's ten degrees! The BBQ is a great way to not only make food tasty, but you dont need to use much oil and most of the fat from the meat falls away. This helps to reduce the calories marginally and consumption of saturated fat, which is always a bonus.

BBQ Pork with grilled mediterranean vegetables and tomato bake

Serves 2 Approx 45 mins


2 trimmed pork cutlets

1 large cob of corn cut into 2 pieces

6 spring onions

2 slices of butternut pumpkin

2 rounds of sweet potato

2 slices of eggplant

4 small boiled chat potatoes

2 roma tomatoes

¼ cup of breadcrumbs

50g grated cheddar cheese

1 small red onion finely sliced

1 clove of chopped garlic

Olive oil

Salt & pepper


Lightly grease a small ovenproof dish with olive oil and layer the tomato, onion & garlic, season with salt & plenty of pepper. Then top with the cheese and breadcrumbs, place in a moderate oven for approximately 20mins or until the breadcrumbs start to brown.

Season the pork and place on a hot BBQ and only turn once the juices start to come out, cook the other side for another few minutes until it’s firm to touch and cooked through.

Lightly coat the vegetables with olive oil, season with salt & pepper, add pumpkin & sweet potato when the pork goes on the bbq. Wait a few minutes and turn the pumpkin and sweet potato before adding the eggplant and corn. After a few more minutes turn the eggplant and corn, the spring onion wont take long at all only takes a few minutes. So add the spring onion just as you turn the pork.

To serve, use a spatula to scoop out the tomato bake onto each plate, then arrange the vegetables and place the pork on top. Add some chutney or relish to finish.

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