Barbecued Vegetables with Almond & Lemon Sauce

[Guest guest]

Barbecued vegetables

 

 

These barbecued veggies add a burst of colour to the buffet table

and go beautifully with the zesty bread-based sauce.

 

 

3 thick slices GF crusty bread, crusts removed

1 cup almond meal

2 garlic cloves, crushed

1/3 cup fresh lemon juice

1/4 cup water

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 (bell pepper), halved, deseeded, cut into 8 pieces

1 large yellow capsicum (bell pepper), halved, deseeded, cut into 8

pieces

2 zucchini, thinly sliced lengthways

extra virgin olive oil, to serve

 

 

1. Dip the bread slices, 1 at a time, in a bowl of water to soften.

Use your hands to squeeze out excess water. (You will need about 3/4

cup softened bread).

 

2. Place bread, almond meal, garlic, lemon juice and water in the bowl

of a food processor. Process until smooth. With the motor running, add

the oil in a thin steady stream. Process until thick and smooth.

Transfer to a bowl. Season with salt and pepper. Cover with plastic

wrap. Place in the fridge.

 

3. Cook the corn in a large saucepan of lightly salted boiling water

for 3 minutes or until just tender. Drain.

 

4. Preheat a barbecue grill or chargrill on medium-high. Brush the

onion, combined capsicum and zucchini with a little extra

oil. Season with salt and pepper. Cook on grill for 2 to 3 minutes

each side or until golden and tender.

 

5. Drizzle a little oil over the almond sauce. Season with pepper.

Place vegetables on a serving platter. Serve with sauce. •

 

 

Serves 8.

 

 

 

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Per serve: 8g protein, 19g fat (2g saturated fat), 20g carb, 5g

dietary fibre, 1170kJ (280 Cals).

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