Chargrilled Vegetable Platter With Bean Dip

Chargrilled Vegetable Platter With Bean Dip
Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4

12 Ingredients

Number of servings
6
  • 400grams canned cannellini beans, rinsed, drained
  • 2 cloves garlic, crushed
  • 1 lemon, zested, juiced
  • 1/4 cup hulled tahini
  • 1/3 cup Woolworths extra virgin olive oil
  • 1/4 cup pistachio dukkah
  • 1 bunch asparagus, trimmed
  • 2 zucchini, thickly sliced
  • 1 red capsicum, halved, deseeded, thickly sliced
  • 1 red onion, cut into wedges
  • 1 bunch baby carrots, tops trimmed
  • 2 Lebanese bread rounds

Nutrition per serving

1600 Kilojoules or 382 Calories
18% of daily energy intake*
Protein
12.3grams
Fat
22.2grams
Carbs
28.7grams
Sugars
9.5grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Entertain in style with this colourful chargrilled veggie platter with bean dip. Serve with dukkah-brushed Lebanese bread for some delicious dipping.

Method

Step 1 of 4

Place beans, garlic, zest, lemon juice, tahini and half the oil in a food processor and process until smooth. Season with pepper. Transfer to a small bowl.

Step 2 of 4

Reserve 1 tsp dukkah. Place asparagus, zucchini, capsicum, onion, carrots, and remaining dukkah and oil in a large bowl and toss to coat. Heat a barbecue grill or chargrill pan over high heat. Cook asparagus, zucchini and capsicum for 4 minutes, turning halfway, or until golden and tender. Set aside and cover to keep warm. Cook onion and carrots for 5 minutes, turning halfway, or until golden and tender. Set aside and cover to keep warm.

Step 3 of 4

Brush bread with any remaining dukkah mixture in bowl. Cook bread for 2 minutes on each side or until charred and crisp.

Step 4 of 4

Arrange vegetables on a platter around bean dip scattered with reserved dukkah. Serve with bread.

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