Recipe

BARBECUE BROCCOLINI® ANTIPASTO SHARED BOARD

4-6 as a starter
Serves
20MINS
Prep Time
30 MINS
Cook Time
13
Ingredients

Ingredients

  • 1 bunch Broccolini®
  • 175g Minicaps® baby capsicums
  • 400g (1 medium) sweet potato, peeled, cut into 1cm thick rounds
  • 350g butternut pumpkin, cut into 1cm-thick wedges
  • 1 eggplant, cut into 1/2cm-thick rounds
  • 3 cobs corn, halved
  • 2 lemons, halved
  • olive oil cooking spray
  • 200g wheel camembert
  • 1 (125g) buffalo mozzarella, drained, torn into pieces
  • Chargrilled sourdough, to serve

Herby Oil

  • 125ml Olive Oil
  • 1/2 cup Chopped herbs, like chives, parsley, mint, coriander

Method

  1. Place the sweet potato onto a microwave-safe plate in a single layer and cover with damp paper towel. Microwave on High/100% for 3-4 minutes until just tender. Remove to a tray. Repeat with pumpkin.
  2. For the herb oil, blend the oil and herbs with salt and pepper until well combined. Pour into a serving jug.
  3. Preheat barbecue plate or chargrill on medium-high heat. Spray all the vegetables well with olive oil and season. Barbecue the Broccolini® for 5 minutes, Minicaps® for 2-3 minutes each side, sweet potato, pumpkin and eggplant for 4 minutes each side, the corn for 6 minutes turning often until lightly charred and lemon cut side down for 3 minutes.
  4. Arrange all the vegetables on a serving board with cheese, herby oil and sourdough. Serve with charred lemon.