CookingBauer XcelNew you

Grilled seasonal vegetables with a soy dressing

CookingBauer XcelNew you
Grilled seasonal vegetables with a soy dressing
Leisure-vegetables-on-grill-tray.jpg

Method

  1. Roughly chop the vegetables into 2 inch cubes, tear the large mushrooms in half and slice the shallots into rings
  2. Arrange in a single layer across the tray and drizzle with flavourless oil
  3. Grill for 20 minutes, turning the vegetables half way through
  4. To make the sauce put all the ingredients in a sauce pan and heat over a medium heat until it begins to reduce and thicken
  5. Serve the vegetables drizzled with the soy reduction

Recipe from Uyen Luu in conjunction with Leisure range cookers.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

This makes a great side to go with meat or fish

Ingredients

3 carrots
Thick wedges of purple cabbage
3 parsnips
Half a small pumpkin
1 small celeriac
1 small swede
Handful of wild mushrooms
1 shallot
Oil to drizzle
For the sauce:
Serves 1 tray of veggies in the grill
1 tbsp rapeseed oil
2 spring onions, finely chopped
6 tbsp soy sauce
1 tbsp cider vinegar
1 tbsp honey
1 tbsp sriracha (chilli sauce)

Notes

Time: 30 minutes
Serves: 4
Nutrition: n/a