Roasted/BBQ Vegetable Platter Recipe

Time & Serves

  • Preparation time:
  • Cooking time:
  • Serves: 4-6

Recipe Ingredients

  • 12 baby carrots, trimmed and washed
  • 2 corn cobs cut into 3 cm rounds
  • 1 eggplant, sliced into 1 cm rounds
  • 1-2 courgettes, thickly sliced on an angle
  • 1 red capsicum, deseeded and cut into thick strips
  • 2 sticks celery, cut into thick pieces
  • HEINZ [SERIOUSLY] GOOD™ Garlic Aioli with Olive Oil

  • Alternative Options:
  • Rice crackers
  • 12 asparagus, lightly grilled
  • 6 cherry tomatoes
  • 3 small radishes, halved

Recipe Method

To create the platter:

  1. Preheat the oven to 200°C (fan assisted). Toss the carrots in a little olive oil and place in a single layer on a baking tray lined with baking paper. Roast for approx. 20 minutes, until carrots are tender. Remove from the oven and set aside to cool.
  2. Place corn cob pieces in a pot of boiling water and boil for 5 minutes. Drain and set aside.
  3. Preheat a BBQ. Brush the eggplant, courgette and pre-cooked corn with olive oil and place on the grill. BBQ turning once until vegetables are tender. Set aside.

Place all the cooked and prepared vegetables on a serving platter and serve with HEINZ [SERIOUSLY] GOOD™ Garlic Aioli with Olive Oil.

break2

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