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This is one of my favourite Sunday breakfast!
Simply yummy, so many flavors in 1 plate!
Ingredients (serves 2)
2 cups broccoli florets
2 cups chopped carrot cut into thin long pieces
1 cup button mushrooms , each cut into 2 halves
1 cup chopped capsicum (big pieces)
1 medium to large size tomato cut into 2 halves
2 American sweet corn cobs
1/4th tsp oregano
For the marinade
2 tsps olive oil
1 tsp black pepper
1 tsp chilli flakes
1 tsp mixed herbs( I used dried mixed herbs available in grocery stores)
2 tsp Barbeque sauce
1/2 tsp honey (optional)
Salt to taste
Mix all the ingredients of marinade in a large bowl. Add the vegetables and mix well.Keep aside for half hour.
Meanwhile on a dry plate, pour few drops of olive oil, oregano, mix well.Coat the two halves of tomato with it.
Place an aluminium foil on a high rack, place tomato pieces on it and grill for 5 minutes. You will know its done when the tomato skin starts to come off a bit, until then keep increasing the time.Amount of time it takes varies with each oven.
Place the grilled tomatoes on a plate.
On the same foil, spread all the vegetables and grill for 10 minutes.Stir it carefully with a spoon and again set it for 5 minutes. You will know its done when the vegetables turn brown on the corners.
Do not overcook/boil them as they are best enjoyed when crunchy.
Boil sweet corn by sprinkling some salt and pepper on it.
Serve grilled vegetables, tomato and corn together. Enjoy!