Jennifer BarckleyShare
Veggies take on new, satisfying status with this simple dish.
What could be simpler, and more plant-based, than grilling veggies? While this recipe recommends broccolini and zucchini, there’s no end to the options. From bell peppers, to sweet potatoes, to carrots, you can eat with the season, put color on our plate, and eat up your vitamins and minerals with this simple, nourishing dish.
Ingredients
- 3 bunches broccolini (about 15 stems)
- 2 large zucchini, cut into thick slices
- 3–4 tablespoons olive oil
- 1 garlic clove, crushed
- 150–200 g unpitted kalamata olives
- 100 g raw almonds
- Lemon wedges, to serve
Directions
- Heat your barbecue to medium-high.
- In a double-boiler or microwave, lightly steam the broccolini for 1–1 ½ minutes, or until bright green and just tender. Immediately blanch in iced water to stop the cooking process, then drain well and place in a large bowl.
- Zucchini doesn't need precooking, so just add it straight to the bowl. Drizzle with the olive oil, add the garlic and season with salt and pepper to taste. Toss gently.
- When you're ready to cook, remove the broccolini and zucchini using tongs, letting the excess oil drip back into the bowl, and place on the grill plate of your barbecue. Quickly toss the olives and almonds in the leftover garlic oil mixture, then place on the flat plate of your barbecue.
- Grill the broccolini and zucchini for a few minutes on each side, until lightly charred, and cook the olives and almonds for a few minutes, until warmed through.
- Transfer the grilled greens to a warmed serving plate. Scatter the warm olives and almonds over the veggies and serve with lemon wedges.
Source: VegKit
