Serves: 2
Roasted Winter Vegetables with a Honey & Orange Dressing
Prep Time
10 min.
Cooking Time
30 min.
Method
Indirect
Prep Time
10 min.
Cooking Time
30 min.
Method
Indirect
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
- 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.
At the barbecue:
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
