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  2. vegetable recipe

No-Meat Mixed Grill

Super healthy - by Amy Sinclair
  • 14 May 2019
No-Meat Mixed Grill
Cook: 30 Minutes - easy - Serves 2
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Grilling vegetables is perhaps one of the easiest – and tastiest – ways of cooking them. Capture the grilling juices by lining the grill rack with a sheet of foil or a sheet of non-stick silicone liner. To turn this recipe into a main vegetarian meal, grill slices of halloumi or smoked tofu.

Ingredients

small sweet potato or 3 medium carrots

1 medium courgette

100g/4oz baby leeks, or small ones split in half, or thick asparagus stems

1 small red pepper, seeded, cored and quartered

8 baby corns

2 Portobello mushrooms

4-6 tbsp olive oil

2 tbsp pine nuts or sun ower seeds, to serve vinaigrette and soy sauce, to splash over

Method

  1. Cut the sweet potato or carrots into 1cm-thick slices. Put in a pan with enough water to cover, boil for 2 mins, then drain.

  2. Heat the grill until hot. Line the rack with foil. Cut the courgette in half lengthways, then halve again for quarters. Slash the esh in a criss-cross pattern

  3. Line up the potato or carrots, courgettes (cut-side up) and leeks and/or asparagus in the grill pan and brush with oil. Season, then grill on one side for
    3-5 mins until browned and just softened – no need to turn. As they cook, remove to a heatproof dish.

  4. Place the remaining vegetables and mushrooms (skin-side up) on the foil, brush with oil, season and cook for about 3-5 mins until softened and browned. Place in the dish and trickle over any cooking juices. Scatter over the nuts or seeds and return the dish to the grill for a minute or two so they lightly toast. Drizzle with a little vinaigrette and soy sauce just before serving.

PER SERVING

326 kcalories, protein 6g, carbohydrate 18g, fat 26g, saturated fat 4g, bre 6g, added sugar 1g, salt 0.62g

  • vegetable recipe
  • wholesome vegetable recipes
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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