Grilled Asparagus, Cherry Tomatoes and Corn
A delicious quick meal for two, or a side dish
Servings: 2 serves
Ingredients
- 1 bunch broccolini rinsed, ends trimmed, stems sliced (keep the leaves on)
- 1 cob corn rinsed, kernels removed
- 1 handful cherry tomatoes rinsed
- 1 tbsp parsely or chives rinsed and chopped
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 2 tbsp olive oil
- 1 lemon zest only
- 2 tbsp parmesan cheese grated
- pinch sea salt
- black pepper freshly ground
Instructions
- Preheat grill to 200°C and line an oven tray with aluminium foil.
- Toss broccolini, tomatoes and corn with lemon zest, salt, pepper and oil.
- Spread out evenly over the oven tray and cook for 5 minutes until the tomatoes blister and the broccolini starts to brown.
- While the vegetables are cooking, toast the seeds together in a frypan until they turn golden, roemve from heat and set aside.
- Remove vegetables from the grill, assemble on a plate and sprinkle the seeds, herbs and parmesan cheese on top.
- Serve immediately while hot or at room temperature.