½ butternut squash, peeled, deseeded & cut into 2cm strips
2 garlic cloves, peeled & finely sliced
Olive oil
Salt and pepper, for seasoning
For the dressing
½ tbsp sherry vinegar
1 tbsp orange juice
1 tsp Dijon mustard
1 tsp honey
4 tbsp extra-virgin olive oil
Instructions
At the barbecue:
01
Set up the barbecue for roasting (in-direct method) at a medium heat.
02
Place the vegetables, into a food bag. Drizzle with olive oil and season with salt and black pepper. Add to a Weber Deluxe Grilling Basket and roast for 30 minutes until soft and golden.
03
Meanwhile, make the dressing. Put everything except the oil into pan and whisk with a fork. Warm through over a direct heat. Before serving, pour over the dressing.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
Instructions
Ingredients
2 conference pears, quartered and deseeded
2 fennel bulbs, trimmed and quartered
½ butternut squash, peeled, deseeded & cut into 2cm strips
2 garlic cloves, peeled & finely sliced
Olive oil
Salt and pepper, for seasoning
For the dressing
½ tbsp sherry vinegar
1 tbsp orange juice
1 tsp Dijon mustard
1 tsp honey
4 tbsp extra-virgin olive oil
Instructions
At the barbecue:
01
Set up the barbecue for roasting (in-direct method) at a medium heat.
02
Place the vegetables, into a food bag. Drizzle with olive oil and season with salt and black pepper. Add to a Weber Deluxe Grilling Basket and roast for 30 minutes until soft and golden.
03
Meanwhile, make the dressing. Put everything except the oil into pan and whisk with a fork. Warm through over a direct heat. Before serving, pour over the dressing.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.