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