Vegetable ideas for the Braai

The one thing all South African's can passionately attest to is our love for a good braai. Regardless of our heritage, this one is uniquely and collectively South African. Here are a few ideas to brings the veggies into your Braai mix!




Desired quantity of Millies

1 tablespoon oil (per 8 corn): olive oil, grape-seed, vegetable, sunflower

For serving: butter and salt (or coconut oil for vegan)


Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grate and cook until it begins to blacken, then turn. Braai for about 12 to 15 minutes total, until the corn are blackened on all sides. Serve immediately with butter and salt.

If you are not so adventurous, try wrap your corn in tin foil with the shiny side on the inside. If your coals are still very hot, place the wrapped millies on the grill and turn every 4 minutes.  If your coals are hot but not fired up, place the tin foil millies directly on the coals and turn regularly. Both methods take around 10 minutes. Be careful not to pierce the tin foil. Once the millies are charred evenly, remove from the heat and keep them wrapped in tin foil until ready to serve.






500g of mixed hard vegetables

1/4 cup olive oil

2 tbsp vinegar (white wine vinegar or regular vinegar)

2 to 3 tbsp fresh herbs

1/2 tsp course salt 

1/2 tsp ground pepper

Optional: 1/4 cup goat cheese or feta 


In a small bowl mix olive oil, vinegar, herbs, salt, and pepper. Cut your vegetables into similar sized pieces. Add the vegetables to a large bowl then toss with marinade mixture. Allow vegetables to marinate at room temperature for 15 minutes. Toss occasionally to coat vegetables. 

Thread the vegetables onto wood or metal grilling skewers, or place them in a large sheet of thick tin foil.

Place the skewers on the grill, turning occasionally until vegetables are soft. The time will vary depending upon which type of vegetables you have used. Look for charring to indicate readiness. Cook the vegetables to your desired tenderness. 

If you are using tin foil, place the vegetables in the sheet and enclose by rolling the two open end sides together, this will allow you to open the foil and check the vegetables progress. Ensure the foil is sealed tightly. If your foil is thin, use a double layer. Place the foil-wrapped vegetables directly on the coals, not flaming coals, and turn every 10 minutes. You should hear a sizzle to indicate it’s cooking well! Open the tin foil after 15 minutes to check the progress.

Note that the time will vary for different sizes of vegetables and types. Check periodically.