Roasted Veggies

March 15, 2021

Roasted Veggies | FireFly Barbecue

Roasted Veggies


2 tbsp Santa-Maria Seasoning Rub
1 Whole Chilli
1 Ear of Sweetcorn (cut from cob)
2 Yellow Peppers
2 Red Peppers
3 Red Onion
1 Bulb of Garlic(broke up and left in skins)
3 Sage Sprigs
3 Thyme Sprigs
150ml RapeseedOil


Chopping Board


Mixing Bowl

Metal Tray


1.Cut all of the vegetables into equal size chunks or wedges and add them to the bowl with the broken up garlic, sage, and thyme. Give them a good dusting of
Santa-Maria Seasoning Rub and rapeseed oil.
2.Mix well, making sure they are evenly coated with the rub and oil.
3.Place onto the tray and cook till soft and have nice charred edges- approx. 25 mins at 165C /325F / gas mark 4.

Also in Recipes

Pumpkin Soup
Pumpkin Soup

October 25, 2021

Continue Reading

BBQ Sticky Toffee pudding with toffee sauce | FireFly Barbecue
BBQ Sticky Toffee pudding with toffee sauce

August 26, 2021

BBQ Sticky Toffee pudding with toffee sauce

Continue Reading

Rocoto Sweet chilli Salmon | FireFly Barbecue
Rocoto Sweet chilli Salmon

July 09, 2021

Continue Reading