No-meat mixed grill
An easy and tasty way to cook vegtables
2
ratings
Difficulty and servings
2 as a main course, 4 as a side dish
Preparation and cooking times
Cook 30 mins
Vegetarian, Super healthy
- Video tutorial: Grilling peppers
- 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 flesh 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.
Make it a main meal
To turn this recipe into a main vegetarian meal, grill slices of halloumi or smoked tofu.
Per serving
326 kcalories, protein 6g, carbohydrate 18g, fat 26 g, saturated fat 4g, fibre 6g, salt 0.62 g
Recipe from Good Food magazine, May 2005.
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http://www.bbcgoodfood.com/recipes/1930/
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Ingredients
- ½ small sweet potato or 3 medium carrots
- 1 medium courgette
- 100g baby leeks , or small ones split in half, or thick asparagus stems
- 1 small red pepper , seeded, cored and quartered
- 8 baby baby corn
- 2 Portobello mushrooms
- 4-6 tbsp olive oil
- 2 tbsp pine nut or sunflower seeds, to serve
- vinaigrette and soy sauce, to splash over
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Difficulty and servings
2 as a main course, 4 as a side dish
Preparation and cooking times
Cook 30 mins
Vegetarian, Super healthy
Superhealthy, a good source of folic acid
Ingredients
- ½ small sweet potato or 3 medium carrots
- 1 medium courgette
- 100g baby leeks , or small ones split in half, or thick asparagus stems
- 1 small red pepper , seeded, cored and quartered
- 8 baby baby corn
- 2 Portobello mushrooms
- 4-6 tbsp olive oil
- 2 tbsp pine nut or sunflower seeds, to serve
- vinaigrette and soy sauce, to splash over
Per serving
326 kcalories, protein 6g, carbohydrate 18g, fat 26 g, saturated fat 4g, fibre 6g, salt 0.62 g
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21 April 2008
Neil rated and commented on this recipe
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18 September 2008
Ellie rated this recipe
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