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Barbecued vegetables with almond and lemon sauce
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Colorful grilled vegetables paired with a tangy bread sauce elevate any meal.
Ingredients:
  • 3 thick slices Italian-style crusty bread, crusts removed
  • 100g (1 cup) almond meal
  • 80ml (1/3 cup) fresh lemon juice
  • 60ml (1/4 cup) water
  • 80ml (1/3 cup) extra virgin olive oil
  • 3 large corncobs, husks and silk removed, cut into quarters crossways
  • 2 red onions, peeled, cut into 6 wedges
  • 1 large red capsicum, halved, deseeded, cut into 8 pieces
  • 1 large yellow capsicum, halved, deseeded, cut into 8 pieces
  • 2 zucchini, thinly sliced lengthways
  • Extra virgin olive oil, to serve
Instructions:
  • Soak each bread slice individually in water to soften, then gently squeeze out excess water by hand. (Approximately 3/4 cup of softened bread is needed).
  • Combine bread, almond meal, garlic, lemon juice, and water in a food processor. Blend until creamy. Gradually pour in the oil with the processor running. Continue blending until mixture is velvety. Transfer to a bowl, season with salt and pepper, cover with plastic wrap, and chill in the fridge.
  • Boil the corn in a generously salted saucepan of water until tender, about 3 minutes. Then, drain the corn.
  • Preheat a barbecue grill or chargrill to medium-high heat. Brush the onion, capsicum, and zucchini with a touch more oil, then season with salt and pepper. Grill for 2-3 minutes per side until they are golden and tender.
  • Drizzle almond sauce with a hint of oil and sprinkle with pepper. Arrange vegetables on a platter and serve with sauce.

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