GRILLED GREEN SUMMER VEGGIES WITH THAI CHILI MINT BUTTER
RECIPE TYPE
Under 30 min, Vegetarian
SERVES
6 to 8
Prep: 10 min
Grill: 10 min
Ingredients
1 large zucchini, halved lengthwise and sliced
1 bunch asparagus, woody ends removed, chopped into bite-sized lengths
2 cups trimmed green beans, sugar snap peas or snow peas (or 1 cup of each)
2 green onions, thickly sliced
1 tbsp Longo’s 100% Pure Canola Oil or Longo’s Avocado Oil
1/2 tsp each salt and pepper
Chopped fresh Longo’s Organic Mint
Thinly sliced Thai chili pepper (optional)
Directions
Thai Chili Mint Butter: Blend butter with sauce and mint; pack into small resealable container and set aside or refrigerate for up to 1 week.
Place grill basket on grill and preheat to medium-high.
Combine zucchini, asparagus, green beans and green onions in large bowl; drizzle with oil and season with salt and pepper. Add vegetables to grill basket; cook, stirring often, for 10 to 12 minutes until vegetables are tender crisp.
Transfer vegetables back to bowl; add Thai Chili Mint Butter and toss to coat. Transfer to serving bowl or platter and garnish with additional mint and chili pepper, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 3g | Fibre 3g |
Fat 6g | Sugar 6g |
Carbs 9g | Sodium 300mg |
