About This Recipe
A quick and easy recipe for grilled vegetables in olive oil. Ideal for vegetarian diets.
Ingredients
At Oliviers&Co
Extraverte Olive Oil
Premium Balsamic Vinegar from Modena
Espelette Pepper
At the market
1 broccoli
2 avocados
1 bunch green asparagus
1 can chickpeas
4.5 oz spinach shoots
1/2 bunch coriander
Pumpkin seeds
Directions
Preheat oven to 356°F.
Cut broccoli head into small florets. Slice the avocados. Drain the chickpeas.
In a small bowl, add the chickpeas and 2 tsp of Espelette pepper. Mix well to coat the chickpeas.
Toast the avocado on the grill or in a frying pan with a drizzle of olive oil.
Arrange the broccoli and asparagus on a baking tray lined with parchment paper. Pour the chickpeas into an ovenproof dish. Drizzle olive oil over the vegetables and chickpeas.
Add a little water to the bottom of baking tray. Cover the vegetable with another sheet of parchment paper.
Place the vegetables and chickpeas in the oven for 40 minutes.
Meanwhile, wash and drain the spinach shoots and coriander. Chop the coriander.
10 minutes before the end of cooking time, remove the top sheet of parchment paper and drizzle the vegetables again with olive oil.
Divide the spinach shoots and coriander between 4 shallow dishes. Add the vegetables, avocado and chickpeas in the center.
Sprinkle with a few pumpkin seeds and a little Espelette pepper. Finish with a drizzle of olive oil and a few drops of balsamic vinegar.