- Total time 20 minutes
- Portion size 4 servings
Ingredients
Method
Preheat barbecue to high heat. Cut mini cucumbers in half lengthwise. Cut onions into wedges. Brush with olive oil; season with salt and pepper.
Place onions in perforated grill plate and cucumbers directly on grill. Close lid and grill, tossing onions occasionally and turning cucumbers once, until tender and wellmarked, 10 to 15 minutes for onions, and 4 to 6 minutes for cucumbers. Transfer to serving plate. Drizzle with white wine vinegar; sprinkle with coarsely chopped fresh mint.
Serve with Grilled Herbed Lamb Chops.
Nutritional facts PER SERVING: about
- Iron 0.5 mg
- Fibre 2 g
- Sodium 150 mg
- Sugars 5 g
- Protein 2 g
- Calories 80
- Total fat 4 g
- Cholesterol 0 mg
- Total carbohydrate 9 g
