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Prep Time
20 mins
Cooking Time
20 mins
Total Time
20 mins
Serves
Serves 6

Ingredients

2
Corn, shucked
0
2
Sugar-snap peas or snow peas
500
1
Zucchini, sliced
250
1
Baby-Cut Carrots
250
1
Whole Mushrooms
25
1/4
100% Pure Sunflower Oil
60
2
Fresh mint, chopped
30
2
Red Wine Vinegar
30
0
Salt and pepper to taste
0

Method

Step 1
Pre-soak shucked corn for 15 minutes in a bowl of fresh water.
Step 2
Pre-heat barbecue to medium heat – place cobs of corn on barbecue, turning every minute for 5 minutes.
Step 3
Remove corn from grill. When cool enough run a knife down the cob to remove kernels. Place kernels in a large serving bowl. Set aside.
Step 4
Place all vegetables in a bowl and lightly coat with sunflower oil.
Step 5
Place 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.
Step 6
Add grilled vegetables to corn in large serving bowl.
Step 7
Add mint, red wine vinegar and salt and pepper and serve.
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Nutritional Facts Per Serving

Calories:
150
Fat:
10
Carbs:
14
Protein:
13