Wrapped fresh vegetables on the barbecue

Wrapped fresh vegetables on the barbecue
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 8

    broccoli florets

  • 4

    cauliflower florets

  • 4

    asparagus stalks, cut in half

  • 0.500

    red pepper, cut into chunks

  • 0.500

    yellow pepper, cut into chunks

  • 0.500

    onion, cut into thick rounds

  • 2 Tbsp.
    (30 mL)

    finely chopped ginger

  • 3

    garlic cloves, skin on

  • thyme

  • 1 Tbsp.
    (15 mL)

    soya sauce

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • to taste orange zest

  • Salt and pepper to taste


Preheat the barbecue to medium.

Place a sheet of aluminium foil on a baking sheet.

In a salad bowl, place all the ingredients.

Mix well and season to taste.

Center the vegetables on the foil. Seal into a very tight package and set aside.

On the grill, place the wrapped vegetables and cook for about 15 minutes.

Serve with old cheddar cheese and grilled naan bread.

Source: Chef Ian Perreault

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007