Ingredients
Ingredients for 10 servings:
- 10 Ardo 1/4 cobs of corn
- 20 Ardo Half potatoes with skin
- 10 Ardo Cauliflower florets
- 10 Ardo Broccoli florets
- 100 g Chopped tomatoes
- 100 g Ardo Mix Smokey BBQ
- 30 g Ardo Persillade
- 10 g Ardo Parsley
- 2 red onions
- 100 ml olive oil
- Lime juice
- Salt and pepper
Allergens
Preparation
- Briefly steam or boil the cobs of corn.
- Marinate the half potatoes with peel using half the olive oil and persillade. Season with salt and pepper and bake in the oven at 180°C for 15 minutes.
- Defrost the broccoli and cauliflower.
- Peel the red onions and cut into four.
- Make 10 skewers using the various vegetables.
- Drizzle the skewers with the remaining olive oil and grill on the BBQ or in the oven.
- Prepare the chimichurri using the chopped tomatoes, Mix Smokey BBQ, olive oil, parsley and season with pepper, salt and lime juice.
- Slightly warm the chimichurri and divide it between the hot skewers.
Ardo products used in this recipe
