Grilled Vegetables with Mint
Prep Time
Serves
Cooking Mode
2 Corn, shucked
2 Sugar-snap peas or snow peas
1 Zucchini, sliced
1 Baby-Cut Carrots
1 Whole Mushrooms
¼ 100% Pure Sunflower Oil
2 Fresh mint, chopped
2 Red Wine Vinegar
0 Salt and pepper to taste
2 Corn, shucked
2 Sugar-snap peas or snow peas
1 Zucchini, sliced
1 Baby-Cut Carrots
1 Whole Mushrooms
¼ 100% Pure Sunflower Oil
2 Fresh mint, chopped
2 Red Wine Vinegar
0 Salt and pepper to taste
Directions
1Pre-soak shucked corn for 15 minutes in a bowl of fresh water.
2Pre-heat barbecue to medium heat – place cobs of corn on barbecue, turning every minute for 5 minutes.
3Remove corn from grill. When cool enough run a knife down the cob to remove kernels. Place kernels in a large serving bowl. Set aside.
4Place all vegetables in a bowl and lightly coat with sunflower oil.
5Place vegetables coated in oil in a grilling basket and place on barbecue. Close lid and grill for 5 minutes. Open lid, turn vegetables and cook for additional 5-6 minutes.
6Add grilled vegetables to corn in large serving bowl.
7Add mint, red wine vinegar and salt and pepper and serve.
Tips
1
This recipe can be prepared ahead and refrigerated for up to 24 hours before serving.
Disclaimer
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Personal Note
Personal Note
