Grilled summer vegetables with LSA vinaigrette
( SERVES 4 )
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|1 tbsp||Healtheries LSA|
|1||Orange, juiced and zested|
|1 tbsp||Olive oil, light|
|½ tbsp||Apple cider vinegar|
|1 to taste||Salt & freshly ground pepper|
|2 tbsp||Olive oil, light|
|1 tbsp||Fresh rosemary|
|1||Salt & freshly ground pepper, to season|
|1||Lemon, to serve|
- To make the vinaigrette, whisk the ingredients together then taste for seasoning.
- Slice the carrots. Trim the ends off the beetroot and the courgettes. Slice the beetroot as finely as possible in rounds. Halve the courgettes and slice.
- Preheat a grill. Arrange all the vegetables on an oven tray or cook directly on a hot plate. Drizzle over the oil. Finely slice the garlic and add with the rosemary. Season and grill all together until the vegetables are tender.
- Serve with the dressing and lemon.
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