Recette
Nutrition facts
per 1 serving
Amount % DV*
Calories 200
Fat 0.5 g 6 %
Saturated 0.5 g
+ Trans 0 g
3 %
Cholesterol 0 mg
Sodium 0 mg 1 %
Carbohydrates 37 g 12 %
  Fibres 8 g 4 %
  Sugars 5 g
Protein 5 g
Vitamin A 4 %
Vitamin C 45 %
Calcium 4 %
Iron 20 %
* DV = daily value

Barbecue Vegetable Trio

Time required: 40 minutes
Yield : 4 servings Prep Time: 15 minutes
Level : Easy Cook Time: 25 minutes

INGREDIENTS

  • SAUCE
  • 2 cloves garlic, finely chopped
  • 60 mL (¼ cup) parsley, finely chopped
  • 5 mL (1 tsp.) fennel seeds, crushed
  • juice of one lemon
  • 2 mL (½ tsp.) Tabasco-style hot sauce
  • 15 mL (1 tbsp.) olive oil

  • VEGETABLES
  • 16 asparagus stalks, trimmed* (choose asparagus that are not too small)
  • 8 slices eggplant, cut about 1 cm (½ in.) thick lengthwise**
  • 16 small new potatoes, blanched (boiled for 5 minutes)
  • Fleur de sel or coarse salt and freshly ground black pepper, to taste

PREPARATION

  1. Soak 12 wood skewers in water for 1 hour.
  2. Preheat barbecue on high.
  3. In a large bowl, combine garlic, parsley, fennel seeds, lemon juice, hot sauce and olive oil. Add vegetables and mix until well coated. Cover and refrigerate for 30 minutes.
  4. Arrange 4 asparagus stalks side-by-side on work surface. Thread first wood skewer sideways through 4 asparagus stalks just under the tip, then thread a second skewer 4 cm (1½ in.) from the base to form a raft shape. Repeat with remaining asparagus.
  5. Thread 4 new potatoes onto each of the remaining 4 skewers.
  6. Place asparagus skewers, potato skewers and eggplant slices on the grill and cook
    • Asparagus for 5 minutes per side
    • Potatoes and eggplant for 8 minutes per side
  7. Potatoes and eggplant for 8 minutes per side Before serving, sprinkle with fleur de sel or coarse salt and season with ground pepper. Serve as a side dish with grilled fish, chicken or meat.

* To cut asparagus stalks, take each stalk by both ends and bend gently.
The stalk will break in the right spot.

VARIATION: Use the sauce to season barbecued chicken, fish or shrimp.