Grilled Veggies with Peanut Oil
Ingredients
- Cold pressed peanut oil – 2 tbsp
- Baby potatoes – 2, halved
- Baby corn – 1 cup
- Green beans – 1 cup
- Carrots – 1 cup, cut into sticks
- Cherry tomatoes – 1 cup, halved
- Rosemary, salt, pepper
- Ketchup – to serve
How to cook
- Toss the vegetables with half the oil, salt and pepper.
- Roast the potatoes for 20 minutes until golden.
- Grill the other vegetables on medium-high heat for 8–10 minutes.
Serving: Arrange on a platter, drizzle with the remaining oil, add rosemary and serve with ketchup.