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Ingredients

4 bulbs (1 bunch) spring onions
Olive oil cooking spray
12 Dutch (baby) carrots, trimmed, halved lengthways
3 zucchini, thinly sliced lengthways
300g broccoli, cut into small florets
200g green beans, trimmed
60g baby spinach

Lemon dressing

2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon fresh chives, finely chopped

Method

Step 1 Make Lemon dressing: Place lemon juice, oil and chives in a bowl. Whisk to combine. Season with salt and pepper.
Step 2 Trim spring onion bulbs, leaving 3cm of stalk attached. Halve lengthways.
Step 3 Heat a barbecue plate or chargrill pan over medium-high heat. Lightly spray carrots and onion with oil. Cook, turning occasionally, for 6 to 8 minutes or until softened and charred. Transfer to a heatproof bowl. Cover to keep warm.
Step 4 Lightly spray zucchini and broccoli with oil. Cook, turning occasionally, for 3 to 4 minutes or until softened and charred. Add to carrot mixture. Repeat process with beans, cooking for 2 to 3 minutes or until softened and charred. Add to carrot mixture.
Step 5 Add dressing and spinach to carrot mixture. Gently toss to combine. Arrange on a platter. Serve.

Chargrilled spring vegetables

How to make Chargrilled spring vegetables

Ingredients

Lemon dressing

Method