NO-MEAT MIXED GRILL

No-meat mixed grill image

An easy and tasty way to cook vegtables

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Vegetable

Time 30m

Yield 2 as a main course, 4 as a side dish

Number Of Ingredients 9

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 326 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.62 milligram of sodium