Grilled Vegetables with Ginger Dressing
Serves 4, 90 calories per serve
INGREDIENTS:
- 4 baby pak choy, halved
- 1 red onion, cut into wedges
- 8 asparagus spears
- 100g green beans
- 1 baby fennel, quartered
- 1 red banana chilli, cut into slices lengthwise
- Olive oil spray
- 2 garlic cloves, crushed
DRESSING:
- 1 teaspoon sesame oil
- 3 teaspoons extra virgin olive oil
- 1 tablespoon freshly grated ginger
- 1/3 cup lime juice
- 1 tablespoon mirin
![Grilled Vegetables with Ginger Dressing](https://cdn.shopify.com/s/files/1/0297/9364/8684/files/grilled_vegetables.jpg?v=1673240084)
METHOD:
- Heat a char grill or barbecue.
- Spray the vegetables with oil and combine with the garlic.
- Grill the vegetables and chilli until coloured and arrange on serving plates.
- Combine the dressing ingredients in a small saucepan and warm gently. It should be just warm.
- Drizzle dressing over the vegetables and serve.