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Grilled asparagus and zucchini, oregano oil

A delicious summer barbecue side dish made with asparagus, zucchini, and arugula. The oregano oil adds an extra touch of originality.

Vegetarian Barbecue Asparagus Salad Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 310 minutes
Energy: 208 kcal / serving

Instructions

  • 1.   Peel the asparagus from the head towards the bottom using a peeler and cut off the tough ends. Cook them in boiling water for 8 to 10 minutes. Drain them on paper towels and pat them dry.
  • 2.   Meanwhile, squeeze the lemon. Cut the zucchini into long thin slices. Toast the pine nuts in a non-stick skillet without any fat.
  • 3.   Put 3/4 of the oregano in a tall-sided container with half of the olive oil, 1 tablespoon of lemon juice, and the garlic. Blend finely with an immersion blender. Season with salt and pepper.
  • 4.   Coat the zucchini slices and asparagus with the remaining olive oil. Season generously with salt and pepper.
  • 5.   Grill the zucchini slices for a few minutes on the barbecue, until they are charred on both sides. Then cook the asparagus for 2 to 3 minutes.
  • 6.   Arrange the grilled vegetables on a platter. Garnish with arugula and sprinkle with shaved Parmesan cheese. Sprinkle with pine nuts and drizzle with oregano oil.

Ingredients for servings

  • 8 white asparagus
  • 1 zucchini
  • 40 g of arugula
  • 1 lemon
  • 1 bunch of fresh oregano
  • 1 garlic clove
  • 40 g of parmesan
  • 2 tablespoon of pine nut
  • 4 tablespoon of olive oil
  • 1 black pepper
  • 1 coarse salt

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    208 kcal
    10 %
  • Fat
    19,71 g
    28 %
  • of which saturated
    4,41 g
    22 %
  • Carbohydrates
    1,77 g
    1 %
  • of which sugar
    1,43 g
    2 %
  • Protein
    4,61 g
    9 %
  • Fibers
    1,16 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference