Grilled Green Vegetable and Garlic Scape Platter with Avocado Dip
Grilled Green Vegetable and Garlic Scape Platter with Avocado Dip
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Grilled Green Vegetable and Garlic Scape Platter with Avocado Dip

Preparation
25 MIN
Cooking
10 MIN
Servings
4
Partager

Ingredients

Dip

Vegetables

Preparation

Dip

  1. In a food processor, purée the avocado with the water, tahini (if desired) and lime juice until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with salt and pepper. Transfer to a small bowl and sprinkle with the lime zest. Cover and refrigerate until ready to serve.

Vegetables

  1. Place a grill wok (see note) on the grill. Set the burners to medium-high.
  2. Place the vegetables in a bowl and toss with the oil. Season with salt and pepper. Cook half of the vegetables at a time in the wok until nicely grilled but still al dente, 5 to 6 minutes.
  3. Serve the warm vegetables on a large serving platter with the avocado dip. Also delicious with fish and grilled meat.

Note

Baby broccoli is sometimes sold under different names, such as broccolini or asparation. It can be replaced in this recipe with rapini or broccoli.

Perfect for cooking small vegetables and seafood on the barbecue, a grill wok (or basket) prevents anything from falling through the grates. If you don’t have one, thread the garlic scapes onto skewers and cook them directly on the oiled grill.

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