This dish can be used as a side as is intended here, or used as the base for a warm grilled vegetable salad. This selection of veggies are typically boiled or steamed with little more thought then a sprinkle of salt and pepper before serving. They all lend themselves well to grilling, giving new flavours and texture.


1/2 head broccoli

1/2 head cauliflower

1 medium zucchini

Large handful of brussel sprouts

1/4 cup whole almonds

Lemon wedges to serve


  1. Cut broccoli and cauliflower into large flat style pieces to create surface area for grilling. Cut zucchini into batons and brussel sprouts in half.
  2. Heat a large pan over medium heat with a tablespoon of oil. Cook vegetables in single layer batches until toasted and cooked through, although still slightly crunchy.
  3. Toast almonds in a dry pan once vegetables have been cooked.
  4. Season veggies with salt and pepper, scatter with almonds and serve with a good squeeze of lemon.

Serves 4 as a side


  • Add 2 tablespoons of water to the pan when cooking broccoli and cauliflower to speed up the cooking process. Allow all water to cook off and vegetables to brown.


  • Sweet corn, thin carrot batons, parsnips and green beans can all be cooked in the same way
  • Add crumbled goats cheese or feta for a warm salad
  • Topped with grilled meat this vegetable dish turns into a complete meal

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