Grilled vegetables with tapenade
- Boil the beetroot in the skin 20 minutes. Drain and allow to cool. Peel the beetroot, halve them and cut into parts.
- Peel the carrots with a peeler and cut in half lengthwise. Remove the bottom 3 centimetres of the asparagus.
- Brush all vegetables with a little oil and sprinkle with salt and pepper. Heat a grill pan over a high heat. Grill the carrots for about 8 minutes and turn them halfway. Grill the asparagus and beet for about 5 minutes and turn them halfway.
- For the tapenade, mix olives, sundried tomatoes, parsley, Parmesan and olive oil and season with salt and pepper. Serve the tapenade with the grilled vegetables.