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B. Maitreya
Roasted-vegetable plateau
Side dish for the barbecue of lime, corn, green asparagus, tomatoes, marjoram, manchego, olives and portobello's.
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Ingredients
Directions
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Light the barbecue, preferably use a firestarter.
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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).
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Spread out pieces of aluminum foil (about 25 cm long). Place the corncobs in the middle and brush well with the lime butter.
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Fold the aluminum foil around the corncobs twice and tighten the ends.
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Place the foil packs on the grid of the barbecue and grill 30 minutes. Turn halfway.
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Remove the woody underside of the asparagus. Sprinkle with the oil.
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Halve the tomatoes, drizzle with the oil and sprinkle with the marjoram.
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Grate the cheese, cut the olives into small pieces and mix. Wipe the portobello's with kitchen paper.
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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.
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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.
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Nutrition
335Calories
Sodium17% DV400mg
Fat35% DV23g
Protein18% DV9g
Carbs7% DV20g
Fiber28% DV7g
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