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