Van Style Grill-Up

On a sunny day when you’re hanging outside the van, there is no better time to setup your portable BBQ (grill) and cook up a delicious meal. Here is a little smorgasbord that included:

Eggplant with a Moroccan twist
Cauliflower kebabs
Garlic prawns infused with Pastis

Follow the recipes below for this complete meal!

Eggplant with a Moroccan twist

1 eggplant halved
2 cloves of garlic, diced
Pinch of salt and pepper
Honey – 2 tsp
English mustard – 1 tsp
Balsamic vinegar – 1 tbls
Ras-el-hanout seasoning – 1 tsp

Eggplant method:

Cut eggplants in half and make diagonal slices to about the center making sure not to cut all the way though – roughly 1 cm apart.

Rub in a pinch of salt into each half of the eggplant then with your diced garlic – slot it into the slices of the eggplant.

Mix together in a bowl pepper, english mustard, as-el-hanout, honey, balsamic vinegar.

stir well and then gently drizzle over both halves of the eggplant. Set aside and let marinade…the longer the better. We’ll come back to it for the grilling part.

Cauliflower kebabs

Cut 1/2 cauliflower into nice big florets
Table spoon of olive oil
Half a tsp of smoked spanish paprika
Level tsp of garlic powder
Tsp of ground cumin
Pinch of salt and pepper
A good dash of hot sauce
And about 2 tbls of HP sauce (brown sauce)

Cauliflower method:

Cut cauliflower and put 6-7 florets onto skewers.

In a bowl mix together your cumin, paprika, garlic powder, salt and pepper – then add in your olive oil and brown sauce – mix really well and brush over cauliflower. Set aside for an hour…again, the longer the better.

Garlic Prawns infused with Pastis

Prawns – two people = 20 prawns.
Tsp of Oregano
2 cloves of crushed garlic
Half a lemon
2 tbls of melted butter
Dash of olive oil
salt and pepper
A good glug of Pastis (an anise flavoured spirit from France)

Prawn method:

Remove head, cut prawn in half straight down the back, leaving the shell on and remove the digestive track.

Once clean – mix together in a bowl all the ingredients: crushed garlic, butter, lemon, olive oil, pastis and salt and pepper. Add prawns, stir well and let marinade.


Put your cauliflower kababs on 1st on a low flame, these will take about half hour to fully cook. Slowly turn them every 5 minutes until you get a nice char on them.
Next on the grill while the cauliflower is cooking will be your eggplant. These will take about half hour on the grill as well. Put them on the BBQ skin side down and turn over onto face for the last 5 minutes.

Lastly put all the prawns shell side down and cook for 5 minutes. Flip over just to brown and get some pretty grill marks.

Voilà – Time to eat!


4 thoughts on “Van Style Grill-Up

  1. The cauliflower and aubergine (egg plant to you people from the other side of the Atlantic!) recipes I will definitely try out – but could you tell me either where around here to buy the Moroccan spices or what would do as a substitute?
    Thank you


  2. Yogi Singh

    Love this and love the blog! Well done you two adventurers!! Such good, fabulous, “whole” ingredients and fantastic menu. Only wish i was there to join in! I will never forget our “Prawn-fest” in Toronto Dilly! There were hundreds of prawns!!! lol. Take care and keep up the great posts!


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