Serves: 6
Prep time: 20 - 25 minutes
Marinade:
60ml (4 tbsp) avocado oil
45ml (3 tbsp) honey
60ml (4 tbsp) balsamic vinegar
5ml (1 tsp) chilli flakes
5ml (1 tsp) dried thyme
5ml (1 tsp) garlic powder
5ml (1tsp) salt and pepper
30ml (2 tbsp) lemon rind
30ml (2 tbsp) lemon juice
Vegetables:
500g asparagus, trimmed
4 carrots, cut in half lengthwise
1 red pepper, deseeded and cut into strips
1 yellow pepper, deseeded and cut into strips
1 red onion, cut into wedges
1 butternut, sliced
1 sweet potato, peeled and sliced
Hummus:
1 x 400g can chickpeas, drained and rinsed
45ml (3 tbsp) lemon juice
Salt and pepper
60ml (4 tbsp) olive oil
Pesto:
150g fresh basil leaves
50g fresh parsley
50g mint
100g Parmesan cheese
50g almonds
60ml (4 tbsp) olive oil
Salt and pepper
Sundried tomato dip:
300g sundried tomatoes
100g Peppadews
50ml olive oil
Method:
- Mix all the marinade ingredients together. Marinate all the veggies for an hour.
- Preheat the oven to 180ºC.
- Grill the veggies until they are tender and cooked.
- For the dips, blend together all the ingredients for each to make three dips. Serve with the vegetables.
• Recipe and image from 'Food Stories: Our favourite recipes with love from the twins' by Tebo and Lebo Ndala, Human & Rousseau, R350.
