Since we live on the Sunshine Coast, most of the summer is spent in front of a BBQ, and why not?
here's a quick and easy recipe for summer that will get the kids excited and won't break the calorific bank!
sweet chilli sauce (home made from the markets please)
turn the barbecue on low heat, and leave for around 10 minutes to heat up (we will be using the flat plate, not the grill)
roughly cut the vegetables into large pieces
the harder veggies, such as carrot and sweet potato should be sliced into reasonable thin slices, then halved otherwise they stay too raw.
keep cutting your veggies and putting into a bowl until you feel you have enough, and you have a rainbow of colour.
slice your chicken breast to about 1cm slices, and put into a separate bowl.
head out to your BBQ, and cook the chicken
once the chicken is cooked through, remove from the bbq and put into a separate bowl.
throw all of the veggies onto the BBQ, and cook by stirring them up every couple of minutes (before they burn). When they are about half way cooked, pour on your sauce (doing it this late prevents it being burnt into your veggies)
when they are nearly cooked (the carrot and sweet potato should have softened, but with still some crunch), pour the chicken back in and mix it all up
once mixed together (as in the picture), turn off the heat and serve!
The sauce can be anything you actually want - we normally don't have any sauce, as barbequeuing adds its own amazing flavours, but get creative - we have tried using lemon juice with garlic, and that works really well. I use a South African salt and spice mix that is called "Braai Salt," and is a mix of sea salt, chilli flakes, paprika and something else I can't work out. You can get it from your local South African shop (there is one called "crunch" in Forest Glen.)