Ingredients (serves 8)
3 thick slices Italian-style crusty bread, crusts removed
100g (1 cup) almond meal
2 garlic cloves, crushed
80ml (1/3 cup) fresh lemon juice
60ml (1/4 cup) water
80ml (1/3 cup) extra virgin olive oil
3 large corncobs, husks and silk removed, cut into quarters crossways
2 red onions, peeled, cut into 6 wedges
1 large red capsicum, halved, deseeded, cut into 8 pieces
1 large yellow capsicum, halved, deseeded, cut into 8 pieces
2 zucchini, thinly sliced lengthways
Extra virgin olive oil, to serve
Dip the bread slices, 1 at a time, in a bowl of water to soften. Use your hands to squeeze out excess water. (You will need about 3/4 cup softened bread).
Place bread, almond meal, garlic, lemon juice and water in the bowl of a food processor. Process until smooth. With the motor running, add the oil in a thin steady stream. Process until thick and smooth. Transfer to a bowl. Season with salt and pepper. Cover with plastic wrap. Place in the fridge.
Cook the corn in a large saucepan of lightly salted boiling water for 3 minutes or until just tender. Drain.
Preheat a barbecue grill or chargrill on medium-high. Brush the onion, combined capsicum and zucchini with a little extra oil. Season with salt and pepper. Cook on grill for 2-3 minutes each side or until golden and tender.
Drizzle a little oil over the almond sauce. Season with pepper. Place vegetables on a serving platter. Serve with sauce.
Time plan tip: Prepare this recipe to the end of step 2 up to 2 days ahead. Continue to the end of step 4 up to 1 hour before transporting. Continue from step 5 just before serving. Transport tip: Transport vegetables and sauce in separate airtight containers.
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