Halloumi & Rainbow Veggie BBQ Feast
with Herby Garlic Oil & Lemon | Serves 4
- Milk
Warm up those BBQs and dig into this vibrant, veggie-packed feast! Enjoy an impressive selection of veggies with minimal prep, along with salty, squeaky halloumi. The addition of a simple yet satisfying herby garlic oil will bring even more fragrance and flavour to this lip- smacking feast.
Ingredients
2
Corn
2
Courgette
2
Capsicum
1
Asparagus
2 packet
Halloumi
(Contains: Milk; )
2
Red Onion
1 sachet
Garlic & Herb Seasoning
1
Lemon
Not included in your delivery
drizzle
olive oil
Nutrition Values
Cooking Steps
• Preheat BBQ to high heat.
• In a small bowl, combine garlic & herb seasoning, and a good drizzle of olive oil.
• Halve corn cobs. Cut capsicum into quarters. Thinly slice zucchini into strips lengthways. Thinly slice red onion. Trim asparagus.
• Halve lemon. Cut haloumi into 1cm-thick slices.
• Drizzle veggies with olive oil, and season with a pinch of salt and pepper.
• When BBQ is hot, add corn to BBQ and cook, turning, until charred and cooked through, 10-15 minutes. In the last minute of cook time, brush corn with herby oil, turning to coat.
• Meanwhile, grill capsicum, turning, until charred and tender, 6-8 minutes.
• Grill onion on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes.
• Transfer grilled veggies to a plate and cover to keep warm.
NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain. Cover to keep warm.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until tender, 4-5 minutes.
Return the frying pan to high heat with a drizzle of olive oil. Cook onion, tossing occasionally, until charred and tender, 4-6 minutes.
• Grill zucchini and asparagus until charred and tender, 2-4 minutes each side. In the last minute of cook time, brush with herby oil, turning to coat.
• Just before serving, add haloumi to BBQ flat plate and grill until golden brown, 2-3 minutes each side.
• Meanwhile, grill lemon, cut side down, until charred, 2-3 minutes.
No BBQ? Return the frying pan to high heat with a drizzle of olive oil. Cook onion, zucchini until charred and tender, 2-4 minutes each side.
Return frying pan to medium-high heat with a drizzle of olive oil, and cook haloumi until golden brown, 1-2 minutes each side.
• Bring everything to the table to serve.
• Squeeze over lemon juice. Enjoy!
