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DinnerVegetarianGrilling
Flavorful Marinated Grilled Vegetables
By Sophia Reed
Ingredients
Servings
6
- •700 g new/cocktail potatoes
- •340 g asparagus
- •1 red pepper (sliced thick without the core or seeds)
- •1 zucchini (firm to touch, cut lengthwise in 1cm/⅓in slices)
- •3 spring onions / green onions
- •1 red onion (cut into 1cm/⅓in round slices)
- •100 ml olive oil
- •100 g unsalted butter (melted, or more olive oil)
- •1 tsp garlic powder
- •1 tbsp dried oregano
- •2 tbsp red wine vinegar (or balsamic vinegar)
- •salt (to taste)
- •pepper (to taste)
- •1 tbsp Dijon mustard
- •1 tbsp lemon juice
- •1 handful basil leaves
- •6 tbsp olive oil
- •toasted sliced almonds (for serving)
Instructions
- 1
Cook the potatoes with their skin on in plenty of salty water over medium heat until you can easily pierce them with a knife.
- 2
Remove the potatoes from the water and cut them into quarters.
