People :

2

Preparation time :

30 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 1 clove garlic, peeled
  • 3 tablespoons of ground almonds
  • Juice of 1/2 a lemon
  • 4 tablespoons of almond drink without sugar
  • Salt
  • 80 ml of virgin olive oil
  • 2 cobs fresh corn
  • 1 steamed beetroot
  • 1 large zucchini
  • 150 g green asparagus
  • 150 g mushrooms
  • 2 tablespoons chopped parsley
Preparation
  1. Prepare the alioli: add a cup of chopped garlic, ground almonds, lemon juice, almond drink and two pinches of salt to a food processor or blender. Blend until creamy. Add the mix to a bowl and and gradually add 60 ml of olive while mixing vigorously until you obtain a smooth cream. Reserve in refrigerator.
  2. Arrange the vegetables for roasting: trim away the hard parts of the asparagus, cut the beet and zucchini into thick slices, cut the corn cobs into three, and the mushrooms in half.
  3. Heat a flat-iron grill. Mix olive oil, chopped parsley and a pinch of salt in a bowl and use it to brush the vegetables. Grill on both sides until golden brown.
  4. Serve with the almond and garlic alioli sauce.

Additional information

People :

2

Preparation time :

30 min

Difficulty:

Easy