Grilled Vegetables with Roasted Garlic Sauce
⏳ Time
25 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Grilled Vegetables with Roasted Garlic Sauce
Ingredients
- Orange Bell Peppers - 8.8 oz
- Asparagus - 2.5 oz
- Courgette - 8.8 oz
- Mild Chili Spice - 1 piece
- Marinated cherries - 3.5 oz
- Shallot - 4.6 oz
- Rosemary - 0.4 oz
- Cilantro - 1.1 oz
- Garlic - 2 heads
- Sugar - 0.5 oz
- Olive Oil - 4 fl oz
- Balsamic Vinegar - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the zucchini lengthwise and slice it into half-moons about 1.5 cm thick, trim the dry ends of the asparagus, and cut the bell pepper and shallots into large pieces.
Step 2
Cut the garlic heads and chili pepper in half crosswise.
Step 3
Place all the vegetables on a baking sheet, drizzle with a moderate amount of olive oil and vinegar, and season with salt and pepper.
Step 4
Set aside two sprigs of rosemary. Sprinkle the remaining rosemary over the vegetables and roast in a preheated oven at 482°F on the vertical grill setting for 10 minutes.
Step 5
Transfer the vegetables to a container, remove the garlic, and cover the remaining vegetables with foil.
Step 6
Squeeze the garlic cloves into the container; add the cilantro with stems, sugar, season with salt and pepper, add 80 ml of olive oil, and blend into a coarse paste.
Step 7
Toss the vegetables with 2/3 of the sauce, plate them, garnish with the rosemary sprigs, and serve. Serve the remaining sauce in a small bowl.
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