The BBC Good Food logo
No-meat mixed grill

No-meat mixed grill

By
A star rating of 4.4 out of 5.5 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Cook:
  • Easy
  • 2 as a main course, 4 as a side dish

An easy and tasty way to cook vegtables

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal326
fat26g
saturates4g
carbs18g
sugars1g
fibre6g
protein6g
low insalt0.62g
Advertisement

Ingredients

  • ½ small sweet potato or 3 medium carrots
  • 1 medium courgette
  • 100g baby leek , 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKE IT A MAIN MEAL

To turn this recipe into a main vegetarian meal, grill slices of halloumi or smoked tofu.

Recipe from Good Food magazine, May 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content