Early Harvest Grilled Veggies
Theres not much better than a hearty bowl of grilled vegetables, drizzled with Early Harvest olive oil and served with bocconcini, you're going to adore this wholesome dinner.
Recipe developed by Mel, Thrive Wholesome Nutrition
Ingredients
- 15-20 Baby Capsicums (if you can't find them, large Capsicums work too, just slice them thickly)
- 2 Zucchinis, sliced in half
- 2 large handfuls of button mushrooms, cut in half
- 3 Corn cobs
- Salt and pepper to season
- Bocconcini, to serve
- Basil Leaves, to serve
- Rich Glen Early Harvest olive oil
Directions
- In a large bowl, add all the veggies and drizzle with a generous amount of Rich Glen Early Harvest olive oil, toss well to combine. Season with salt and pepper.
- Using a griddle pan, add the capsicums and grill for 4-5 minutes, turning once, until charred on both sides. Then set aside.
- Next, add the corn cobs and grill for 10 minutes until charred and tender. Set aside.
- Then, add the zucchini and mushrooms to the same griddle pan and cook for 2-3 minutes, turning once, until charred and just tender, then set aside.
- To a large serving bowl, arrange all the cooked veggies and add torn bocconcini, then garnish with fresh basil leaves. Season with a little salt, and finally, drizzle over a generous amount of Rich Glen Early Harvest olive oil just before serving.
