Vegetables Grilled with Mint

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

Ingredients

  • 12 spears of green asparagus
  • 1 bunch mint
  • 12 mild green chillies

Method

Cut the asparagus spears in half lengthways, then into two sections. Pick the leaves from the mint. Remove the seeds from the chillies.

On a hotplate that’s nice and hot, sauté all the vegetables in the olive oil to sear them (they should stay firm). Add the mint at the end, season.