Smoky BBQ veggies with plum and soy BBQ dressing
Method
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Light the BBQ and start slicing up the aubergine, sweet potato, courgette and red pepper lengthways to create the largest surface area.
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Brush the sliced vegetables and corn on the cob with vegetable oil. Place on the BBQ, char and cook fully through.
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In a pan add all the BBQ sauce ingredients and heat up. Once bubbling, take off the heat, stir and transfer to a serving dish.
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Shave the kernels from the corn on the cob and chop up the vegetables to your desired size or keep in long slices.
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Place all vegetables into a serving dish and serve with BBQ sauce, (or marmalade, for a citrus smokey sauce).
More ways to cook Tenderstem®
Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
