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No-meat mixed grill

No-meat mixed grill

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(4 ratings)

Cook: 30 mins

Easy

2 as a main course, 4 as a side dish
An easy and tasty way to cook vegtables

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal326
  • fat26g
  • saturates4g
  • carbs18g
  • sugars1g
  • fibre6g
  • protein6g
  • salt0.62g
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Ingredients

  • ½ small sweet potato or 3 medium carrots

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 medium courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 100g baby leek, or small ones split in half, or thick asparagus stems

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 small red pepper, seeded, cored and quartered
  • 8 baby baby corn
  • 2 Portobello mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 4-6 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp pine nut or sunflower seeds, to serve
  • vinaigrette and soy sauce, to splash over

    Vinaigrette

    vin-uh-gret

    A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…

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 flesh 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.

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Comments (3)

sapnab's picture
3

Tasted ok, however the veggies do not brown in 3-5 minutes, allow nearer 10 minutes. Also I served with halloumi as suggested, and since the cheese is salty and the vegetables are seasoned, adding soy sauce made it overly salty. Not really enough flavour for me.

sandraoliver's picture
5

Very simple but tasty. Great with grilled halloumi.

neilgibbons's picture
4

Made this using the grill in the oven rather a bar-b-q and it was equally as nice. The missus loved it too!

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