- 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.
Tips
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.
Nutritional Facts Per Serving
- Calories:
- 150
- Fat:
- 10 g
- Carbs:
- 14 g
- Protein:
- 13 g