Lime-Grilled Veggies
Prep Time
Price Per Serving
Cooking Mode
4 carrots
500 ml (2 cups) cup cauliflower, cut into large florets
1 bulb of fennel, cut into eighths
1 red onion, cut into eighths
45 ml (3 tbsp.) tbsp. olive oil
5 ml (1 tsp.) tsp cumin seeds
5 ml (1 tsp.) tsp coriander seeds
5 ml (1 tsp.) tsp fennel seeds
5 ml (1 tsp.) tsp crushed chillies, toasted
To taste Fleur de sel
1 lime(zest and juice)
45 ml (3 tbsp.) tbsp. unsweetened coconut flakes
45 ml (3 tbsp.) tbsp. cilantro leaves
4 carrots
500 ml (2 cups) cup cauliflower, cut into large florets
1 bulb of fennel, cut into eighths
1 red onion, cut into eighths
45 ml (3 tbsp.) tbsp. olive oil
5 ml (1 tsp.) tsp cumin seeds
5 ml (1 tsp.) tsp coriander seeds
5 ml (1 tsp.) tsp fennel seeds
5 ml (1 tsp.) tsp crushed chillies, toasted
To taste Fleur de sel
1 lime(zest and juice)
45 ml (3 tbsp.) tbsp. unsweetened coconut flakes
45 ml (3 tbsp.) tbsp. cilantro leaves
Directions
1Preheat barbecue to high.
2In a large bowl, combine carrots, cauliflower, fennel and onion. Add oil and sprinkle with toasted spices. Salt to taste. Mix until vegetables are well coated with spices. Cover with plastic wrap and let macerate one hour.
3Drain vegetables and reserve macerating oil. Place vegetables on grill and cook for two to three minutes on each side until lightly grilled, but not burnt. Reduce heat to medium low and continue to cook for 45 minutes, or until vegetables soften. Periodically turn and baste vegetables with reserved oil while cooking.
4Arrange vegetables on a large platter. Sprinkle with lime zest and juice, then garnish with coconut and cilantro leaves.
5*
6TIP
7: Place cumin, coriander and fennel seeds and crushed chillies in a pan. Cook over medium-high heat for 1 to 2 minutes until spices are toasted and fragrant. Let cool, place in a small, resealable bag, and crush with a rolling pin or can.
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Personal Note
Personal Note