
Grilled Vegetables
Serves 2 • 100 kcal per serving
INGREDIENTS
• 150g cherry tomatoes
• 100g asparagus tips
• 1 medium zucchini
• 2 tsp olive oil
• 1/2 tsp dried Italian herbs
• 1 garlic clove
• 80g rocket salad
METHOD
Preheat an oven to 180°C. Line an oven tray with foil.
Half the tomatoes and toss them in a bowl with 1 tsp of olive oil, spread on the tray, skin side down. Sprinkle with herbs and chopped garlic. Bake for 50 minutes until semi-dried. Set aside to cool.
Blanch asparagus in boiling water for 3-4 minutes. Drain and refresh in cold water. Drain again, transfer to a bowl.
Peel and slice zucchini, add to the asparagus, toss with the remaining oil.
Preheat a char-grill on high. Char-grill zucchini and asparagus for 1-2 minutes, turning once. Allow to cool.
Arrange rocket salad and vegetables on a plate and serve.