Barbecued vegetables with almond and lemon sauce

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How to make Barbecued vegetables with almond and lemon sauce

  • Yield : 8
  • Prep Time : 0:20
  • Cook Time : 0:10
  • Total Time : 0:30

Ingredients

  • 3 thick slices Italian-style crusty bread, crusts removed
  • 100g (1 cup) almond meal
  • 2 garlic cloves, crushed
  • 80ml (1/3 cup) fresh lemon juice
  • 60ml (1/4 cup) water
  • 80ml (1/3 cup) extra virgin olive oil
  • 3 large corncobs, husks and silk removed, cut into quarters crossways
  • 2 red onions, peeled, cut into 6 wedges
  • 1 large red capsicum, halved, deseeded, cut into 8 pieces
  • 1 large yellow capsicum, halved, deseeded, cut into 8 pieces
  • 2 zucchini, thinly sliced lengthways
  • Extra virgin olive oil, to serve

Method

  • Step 1 Dip the bread slices, 1 at a time, in a bowl of water to soften. Use your hands to squeeze out excess water. (You will need about 3/4 cup softened bread).
  • Step 2 Place bread, almond meal, garlic, lemon juice and water in the bowl of a food processor. Process until smooth. With the motor running, add the oil in a thin steady stream. Process until thick and smooth. Transfer to a bowl. Season with salt and pepper. Cover with plastic wrap. Place in the fridge.
  • Step 3 Cook the corn in a large saucepan of lightly salted boiling water for 3 minutes or until just tender. Drain.
  • Step 4 Preheat a barbecue grill or chargrill on medium-high. Brush the onion, combined capsicum and zucchini with a little extra oil. Season with salt and pepper. Cook on grill for 2-3 minutes each side or until golden and tender.
  • Step 5 Drizzle a little oil over the almond sauce. Season with pepper. Place vegetables on a serving platter. Serve with sauce.

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