Char-grilled Courgettes and Broccoli
Whip up a fresh Kiwi side in just 25 mins with this easy char-grilled green veggie recipe. Perfect for sharing.
Ingredients
- 1 head broccoli, cut into florets and halved
- 3 large courgettes, halved and cut into sticks
- 1 lemon, zest and juice
- 1/4 cup toasted nuts and seeds
- 1 tablespoons oil
- 1/4 cup oil
- 1 teaspoons brown sugar
- 1 head broccoli, cut into florets and halved
- 3 large courgettes, halved and cut into sticks
- 1 lemon, zest and juice
- 1/4 cup toasted nuts and seeds
- 1 tablespoons oil
- 1/4 cup oil
- 1 teaspoons brown sugar
- Step 1 of 4Place the broccoli and courgettes into a large bowl. Pour over the 1/4 cup of oil and mix well.
- Step 2 of 4Heat a grill pan to a medium heat and grill the vegetables a few at a time, turning as they cook. Set aside and season with salt and pepper.
- Step 3 of 4In a jar make the dressing; combine the olive oil, sugar and lemon, and shake well.
- Step 4 of 4Place the vegetables onto a platter, sprinkle with toasted nuts and seeds and drizzle with dressing and serve while still warm.
Method
- Step 1 of 4Place the broccoli and courgettes into a large bowl. Pour over the 1/4 cup of oil and mix well.
- Step 2 of 4Heat a grill pan to a medium heat and grill the vegetables a few at a time, turning as they cook. Set aside and season with salt and pepper.
- Step 3 of 4In a jar make the dressing; combine the olive oil, sugar and lemon, and shake well.
- Step 4 of 4Place the vegetables onto a platter, sprinkle with toasted nuts and seeds and drizzle with dressing and serve while still warm.
Method
- Step 1 of 4Place the broccoli and courgettes into a large bowl. Pour over the 1/4 cup of oil and mix well.
- Step 2 of 4Heat a grill pan to a medium heat and grill the vegetables a few at a time, turning as they cook. Set aside and season with salt and pepper.
- Step 3 of 4In a jar make the dressing; combine the olive oil, sugar and lemon, and shake well.
- Step 4 of 4Place the vegetables onto a platter, sprinkle with toasted nuts and seeds and drizzle with dressing and serve while still warm.