Grilled asparagus and capsicums

    Grilled asparagus and capsicums

    5saves
    30min


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    Here, spears of asparagus, spring onions and capsicums are cooked in a ridged cast-iron grill pan, then mixed with oven-baked Parmesan croutons. If you haven't got a ridged grill pan, the vegetables can be sizzled under the grill.

    Ingredients
    Serves: 4 

    • 500 g asparagus spears, woody ends trimmed
    • 2 large red capsicums, halved and seeded
    • 220 g spring onions
    • 2 tablespoons extra virgin olive oil
    • shavings of Parmesan cheese, about 15 g in total, to garnish
    • Parmesan croutons
    • 2 thick slices wholemeal bread, crusts removed and diced
    • 1 tablespoon extra virgin olive oil
    • pepper to taste
    • 30 g Parmesan cheese, freshly grated
    • Lemon and basil dressing
    • 2 tablespoons freshly squeezed lemon juice
    • 2 tablespoons extra virgin olive oil
    • 16 fresh basil leaves, torn into pieces
    • 1 garlic clove, very finely chopped
    • pepper to taste

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 180ºC. Heat a ridged cast-iron grill pan. Place the asparagus, capsicums and spring onions in a bowl, add the olive oil and toss to coat.
    2. Arrange the asparagus and capsicums in the hot grill pan, in one layer, and cook for 10 minutes or until tender, adding the spring onions after the asparagus and capsicums have been cooking for a few minutes. Turn the vegetables frequently so they cook and colour evenly. (You may have to grill the vegetables in 2 batches, depending on the size of the pan.)
    3. Meanwhile, to make the croutons, place the bread in a bowl with the oil and pepper to season and toss well. Spread out on a baking tray and bake for about 5 minutes. Sprinkle over the Parmesan cheese and bake for a further 5 minutes or until golden and crisp.
    4. Whisk together the dressing ingredients in a salad bowl, adding pepper to taste. Roughly slice the grilled vegetables, add to the bowl and stir to coat with the dressing. Scatter the croutons over the top and garnish with a few shavings of Parmesan cheese. Serve while still warm.

    HEALTH HINT

    Wholemeal bread is an important part of a healthy diet as it is a very good source of starchy (complex) carbohydrate. It also contributes vitamins and minerals, particularly calcium, and dietary fibre.

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