No-meat mixed grill

No-meat mixed grill

  • Rating: 4 out of 5.5 ratings
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  • 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
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Ingredients

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.

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    Overall rating

    Rating: 4 out of 5.5 ratings
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