Roasted-vegetable plateau

Name: roasted-vegetable plateau
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 lime cleaned up; 10 g soft butter; 2 corn cob; 350 g fresh green asparagus; 1,5 el traditional olive oil; 380 g Tasty vine tomato; 1 el dried marjoram; 60 g Manchego cheese; 150 g Spanish olives mix; 4 portobello

Side dish for the barbecue of lime, corn, green asparagus, tomatoes, marjoram, manchego, olives and portobello's.

Ingredients

Kitchen Stuff

1 barbecue
1 aluminium foil

Directions

Light the barbecue, preferably use a firestarter.
Grate the green skin of the lime and squeeze out the fruit. Mix the butter with 1 tbsp lime juice and juice (per 4 people).
Spread out pieces of aluminum foil (about 25 cm long). Place the corncobs in the middle and brush well with the lime butter.
Fold the aluminum foil around the corncobs twice and tighten the ends.
Place the foil packs on the grid of the barbecue and grill 30 minutes. Turn halfway.
Remove the woody underside of the asparagus. Sprinkle with the oil.
Halve the tomatoes, drizzle with the oil and sprinkle with the marjoram.
Grate the cheese, cut the olives into small pieces and mix. Wipe the portobello's with kitchen paper.
Scoop the mixture into the portobello's. Place the tomatoes and asparagus next to the corn on the cob and grill 5 minutes. Turn halfway.
Keep the vegetables warm with aluminum foil. Place the portobello's on the barbecue and grill them for 10 minutes with the lid closed. Divide all vegetables on a dish.