Grilled Summer Vegetables
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon LSA
- 1 orange, finely grated zest
- 1 orange, juice
- 1 tablespoon olive oil, light
- 1⁄2 tablespoon apple cider vinegar
- salt and black pepper
- 12 baby carrots
- 2 beetroots
- 3 courgettes
- 2 tablespoons light olive oil
- 2 garlic cloves
- 1 tablespoon fresh rosemary leaf
- salt and black pepper
- lemon, to serve
directions
- To make the vinaigrette, whisk the first 6 ingredients together then taste for seasoning.
- Slice the carrots. Trim the ends off the beetroot and the courgettes. Slice the beetroot as finely as possible in rounds. Halve the courgettes and slice.
- Preheat a grill. Arrange all the vegetables on an oven tray or cook directly on a hot plate. Drizzle over the oil. Finely slice the garlic and add with the rosemary. Season and grill all together until the vegetables are tender.
- Serve with the dressing and lemon.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.