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Grilled zucchini and asparagus dish
(2 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
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Ingredients
for
4
- Ingredients
- 3 cups Zucchini
- 2 cups Asparagus (trimmed with woody ends removed)
- 1 ½ cups Snap pea
- ⅜ cup olive oil
- ⅜ cup extra virgin olive oil
- 1 lemon (juiced)
- mint (finely chopped)
- Arugula
- pea shoots (or watercress)
- Basil (chopped)
- 3 Tbsps Pumpkin seed
- 3 Tbsps flaxseed
- ½ cup Parmesan
- salt
- freshly ground Black pepper
Preparation steps
1.
Cut some of the baby courgettes in half and peel the others into slices using a Y-shaped vegetable peeler. Toss the vegetables with the olive oil and seasoning in a large mixing bowl.
2.
Preheat a griddle pan over a moderate heat until hot. Griddle the vegetables, in batches, until lightly charred and tender to the point of a knife.
3.
Mix the extra-virgin olive oil with the lemon juice, chopped mint, and seasoning in a small jar. Seal well and shake until thoroughly mixed. In a mixing bowl, combine the charred vegetables with the rocket, pea shoots or watercress, chopped basil, and seeds. Add tablespoons of the dressing and toss well to combine.
4.
Season to taste with salt and pepper before lifting the salad into a serving dish and topping with some freshly shaved Parmesan.
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