Grilled Vegetables with Mint
Prep Time
Serves
Cooking Mode
2 Corn, shucked
2 Sugar-snap peas or snow peas
1 Zucchini, sliced
1 Baby-Cut Carrots
1 Whole Mushrooms
¼ 100% Pure Sunflower Oil
2 Fresh mint, chopped
2 Red Wine Vinegar
0 Salt and pepper to taste
2 Corn, shucked
2 Sugar-snap peas or snow peas
1 Zucchini, sliced
1 Baby-Cut Carrots
1 Whole Mushrooms
¼ 100% Pure Sunflower Oil
2 Fresh mint, chopped
2 Red Wine Vinegar
0 Salt and pepper to taste
Directions
1Pre-soak shucked corn for 15 minutes in a bowl of fresh water.
2Pre-heat barbecue to medium heat – place cobs of corn on barbecue, turning every minute for 5 minutes.
3Remove corn from grill. When cool enough run a knife down the cob to remove kernels. Place kernels in a large serving bowl. Set aside.
4Place all vegetables in a bowl and lightly coat with sunflower oil.
5Place vegetables coated in oil in a grilling basket and place on barbecue. Close lid and grill for 5 minutes. Open lid, turn vegetables and cook for additional 5-6 minutes.
6Add grilled vegetables to corn in large serving bowl.
7Add mint, red wine vinegar and salt and pepper and serve.
Tips
1
This recipe can be prepared ahead and refrigerated for up to 24 hours before serving.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note