Name: Chargrilled spring vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 4 bulbs (1 bunch) spring onions; Olive oil cooking spray; 12 Dutch (baby) carrots, trimmed, halved lengthways; 3 zucchini, thinly sliced lengthways; 300g broccoli, cut into small florets; 200g green beans, trimmed; 60g baby spinach; 42.00 gm lemon juice; 18.20 gm extra virgin olive oil; 20.00 ml fresh chives, finely chopped

Chargrilled spring vegetables

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Flavorful and nutritious side dish loaded with 7 veggies per serving!

Ingredients:

4 bulbs (1 bunch) spring onions
Olive oil cooking spray
12 Dutch (baby) carrots, trimmed, halved lengthways
3 zucchini, thinly sliced lengthways
300g broccoli, cut into small florets
200g green beans, trimmed
60g baby spinach
42.00 gm lemon juice
18.20 gm extra virgin olive oil
20.00 ml fresh chives, finely chopped

Instructions:

Prepare the Lemon dressing by combining lemon juice, oil, and chives in a bowl. Whisk together until well mixed, then season with salt and pepper to enhance the flavors.
Trim spring onion bulbs, leaving a 3cm stalk attached, then halve lengthways.
Preheat a barbecue plate or chargrill pan over medium-high heat. Lightly coat carrots and onion with oil. Grill, turning occasionally, for 6 to 8 minutes until tender and nicely charred. Transfer to a heatproof bowl and cover to maintain warmth.
Spritz zucchini and broccoli with oil and cook until lightly charred. Mix into carrot mixture. Repeat with beans until charred and tender. Combine with carrot mixture.
Combine the dressing, spinach, and carrots, delicately toss together, then plate and serve.

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