Main dishes

Veggies + BBQ sauce

A slow-cooked veggie dish is obviously a dish to change from meat and fish! These vegetables + BBQ sauce are a good combo! However, if you don’t like parsnip it’s okay! It actually gives a strong taste but then the sweet potato and carrots make all the contrast with the sweetness.

Since it’s a different kind of slow-cooked dish, it’s perfect for me!

Bon appétit!

Veggies + BBQ sauce

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Main Dishes International
By Diana Du-Pont Luís Serves: 6-7
Prep Time: 30 mins Cooking Time: 2H30 mins Total Time: 3 hrs


  • 1 tablespoon extra virgin olive oil
  • 1/2 red onion, chopped
  • 1 orange sweet potato
  • 2 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped (optional)
  • 8 baby potatoes, skin on and halved
  • 1 eggplant, skin on, and chopped in small cubes
  • 1 cup BBQ sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup beef stock
  • 1 teaspoon garlic powder
  • 2 tablespoons white vinegar
  • 1 teaspoon dried parsley
  • 2 teaspoons paprika



Preheat the oven to 200 ºC.


In a Dutch oven, add olive oil over medium-high heat and once the oil is hot enough, add the chopped onions until translucent.


Add in the carrots, parsnip, sweet potato and continue to sautée for 1-2 minutes.


Put in the vinegar and leave to evaporate and then add the BBQ sauce, beef stock, and spices. Stir until everything is well combined.


Finally, add the potatoes.


Place in the preheated oven for 1h30, covered. Always check and stir if necessary.


After 1h30, add the eggplant and leave to cook for 30 minutes.


Serve this with rice and add a drizzle of olive oil and some crushed chilli spices, if desired.


Any leftovers can be kept in an airtight container for 2-3 days in the fridge. It can be eaten with couscous instead of rice.


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