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“I found this recipe on the NZ Herald website. Looks and sounds declicious. Would go well with a BBQ'ed steak I feel.”
READY IN:
25mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the vinaigrette, whisk the first 6 ingredients together then taste for seasoning.
  2. Slice the carrots. Trim the ends off the beetroot and the courgettes. Slice the beetroot as finely as possible in rounds. Halve the courgettes and slice.
  3. Preheat a grill. Arrange all the vegetables on an oven tray or cook directly on a hot plate. Drizzle over the oil. Finely slice the garlic and add with the rosemary. Season and grill all together until the vegetables are tender.
  4. Serve with the dressing and lemon.

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