Chargrilled Spring Vegetables
Sunday, March 16, 2025
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Full of flavour and healthy to boot, this side dish is packed with 7 vegies per serve!
The ingredient of Chargrilled Spring Vegetables
- 4 bulbs 1 bunch spring onions
- olive oil cooking spray
- 12 dutch baby carrots trimmed halved lengthways
- 3 zucchini thinly sliced lengthways
- 300g broccoli cut into small florets
- 200g green beans trimmed
- 60g baby spinach
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh chives finely chopped
The Instruction of chargrilled spring vegetables
- make lemon dressing place lemon juice oil and chives in a bowl whisk to combine season with salt and pepper
- trim spring onion bulbs leaving 3cm of stalk attached halve lengthways
- heat a barbecue plate or chargrill pan over medium high heat lightly spray carrots and onion with oil cook turning occasionally for 6 to 8 minutes or until softened and charred transfer to a heatproof bowl cover to keep warm
- lightly spray zucchini and broccoli with oil cook turning occasionally for 3 to 4 minutes or until softened and charred add to carrot mixture repeat process with beans cooking for 2 to 3 minutes or until softened and charred add to carrot mixture
- add dressing and spinach to carrot mixture gently toss to combine arrange on a platter serve
Nutritions of Chargrilled Spring Vegetables
fatContent: 159 891 caloriessaturatedFatContent: 7 1 grams fat
sugarContent: 10 grams carbohydrates
proteinContent: n a
cholesterolContent: 8 1 grams protein
sodiumContent: n a
