Grilled Asparagus , Cherry Tomatoes and Corn
a quick and easy meal for one, or a side dish for grilled chicken or fish
Servings: 2 people
Ingredients
- 1 bunch asparagus spears, washed, woody ends snapped off
- 1 cob corn, washed, kernels removed
- 1 handful cherry tomatoes
- 2 tbsp olive oil
- 2 tbsp Italian parsley leaves, washed
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 lemon
- parmesan cheese (optional)
- boiled egg (optional)
- pesto (optional)
Instructions
- Preheat a grill to 200℃ and line a baking tray with aluminium foil.
- Spread out the asparagus spears flat on the tray and add the cheery tomatoes and corn kernels.
- Drizzle with olive oil and season with a little salt.
- Place under the grill (I use the second shelf so it's not too close to the grill). Cook for 5 to 10 minutes, shaking the tray halfway through so that vegetables don't burn on the top.
- While the vegetables are cooking, toast the pumpkin and sunflower seeds in a fry pan until they start to brown a little (they may pop in the pan, too). Remove form heat and set aside.
- When the vegetables are cooked, arrange them on a flat plate. Zest the lemon over the top of the vegetables, then garnish with parsley leaves and toasted seeds. Serve immediately or at room temperature.
Notes
To make the meal more substantial, add some shaved parmesan cheese, a boiled egg or a dollop of pesto - or all three at once.
The vegetables will keep in an airtight container in the fridge for up to 3 days.