Name: Grilled vegetables with almond and wasabi dressing
Prep time: 8 min
Cook time: 60 min
Total time: 68 min
Yield: 1
Ingredients: 1kg medium evenly-sized kipfler potatoes, scrubbed; 800g piece Jap pumpkin, peeled, deseeded, cut into 1cm-thick wedges; 3 115g pkts baby corn; 2 red onions, peeled, halved, each half cut into 3 wedges; 36.40 gm olive oil; Salt & freshly ground black pepper; 100g blanched almonds; 80ml (1/3 cup) olive oil; 20.00 ml apple cider vinegar; 2 garlic cloves, crushed; 2 tsp wasabi paste

Grilled vegetables with almond and wasabi dressing

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Prep Time:
8 minutes

Cook Time:
60 minutes

Total Time:
68 minutes

Grilled vegetables with a zesty wasabi kick.

Ingredients:

1kg medium evenly-sized kipfler potatoes, scrubbed
800g piece Jap pumpkin, peeled, deseeded, cut into 1cm-thick wedges
3 115g pkts baby corn
2 red onions, peeled, halved, each half cut into 3 wedges
36.40 gm olive oil
Salt & freshly ground black pepper
100g blanched almonds
80ml (1/3 cup) olive oil
20.00 ml apple cider vinegar
2 garlic cloves, crushed
2 tsp wasabi paste

Instructions:

In a saucepan, cover the potatoes with cold water, then bring to a boil with the lid on. Once boiling, remove the lid and simmer over low heat for 5 minutes until the potatoes are tender. Drain the potatoes before using.
In a non-stick frying pan over medium-high heat, toast almonds until light golden, stirring occasionally for about 5 minutes. Then roughly chop them and transfer to a bowl. Whisk in oil, vinegar, garlic, and wasabi until fully combined. Season with salt and pepper. Set the dressing aside for later use.
Halve the potatoes lengthwise before transferring them to a spacious mixing bowl. Introduce the pumpkin, baby corn, red onions, and olive oil. Sprinkle with salt and pepper, then delicately mix until everything is evenly coated.
Heat up your barbecue grill or chargrill on high.
Grill half of the pumpkin on a preheated barbecue for 5 minutes. Add half of the potatoes, baby corn, and onions. Cook for 20 minutes, turning occasionally, until tender. Transfer to a large serving platter and cover loosely with foil to keep warm. Repeat with the remaining pumpkin, potatoes, corn, and onions.
Top the grilled vegetables with the flavorful almond and wasabi dressing before serving.

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