DOCUMENT

1 eggplant, quartered lengthwise and sliced thickly 1 red capsicum, sliced thickly 1 zucchini, cut into 5 mm slices lengthwise 1 bunch asparagus, trimmed 60 g green beans, trimmed Extra virgin olive oil, for drizzling Salt and pepper, to taste Lemon herb salsa: 1 lemon, juice and zest 1 tbsp fresh oregano, chopped 1 tbsp parsley, chopped 1 tbsp red onion, finely diced 60 ml (¼ cup) extra virgin olive oil G R I L L E D S UMM E R V E GG I E P L A T T E R I NG R E D I E N T S D I R E C T I ON S This is delicious served with BBQ fish or prawns, cured salmon, grilled steak, grilled tempeh or haloumi. Preheat a griddle plate over high heat, induction setting 8. Put all the vegetables in a large bowl and toss in extra virgin olive oil and season. Grill the vegetables on the griddle plate until charred and just tender. Arrange the grilled vegetables on a platter and spoon over the salsa. Lemon herb salsa: Mix the salsa ingredients together, season and set aside. HINTS AND TIPS Preparation time: 10 minutes - Cooking time: 15 minutes - Serves: 4 Appliance / Function: Induction