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Platter of vegetables and prawns

Courtesy of Christine Girard

Dietitian, 25 years of experience in the kitchen for toddlers


  • 2 garlic cloves
  • 2 white onions, thinly sliced
  • 2 sweet peppers, color of your choice
  • 1 bunch of asparagus
  • 1 small container of cherry tomatoes
  • 1 tray of white mushrooms
  • 1/4 cup (60 ml) balsamic vinegar
  • 2 tbsp. (30 ml) Dijon mustard
  • 1 tbsp. (15ml) olive oil
  • 1 tbsp (15 mL) lavender honey
  • 1 tsp. turmeric
  • 1 tsp. dried lavender flowers
  • 1 lb (300 g) pitted shrimp*

*Note: you can substitute the shrimp with chicken or firm tofu.



  1. Preheat the oven to “Broil”.
  2. Put the grill at the center of the oven.
  3. Line with aluminum foil or parchment paper on a baking sheet.
  4. Cut the vegetables in half or lengthwise, then slice them.
  5. Cut the onions into strips as well as the peppers.
  6. Cut the mushrooms into slices and the asparagus in half.
  7. In a medium bowl, combine vinegar, mustard, oil and honey.
  8. Pour about half of the dressing over the vegetables and shrimps.
  9. Pepper generously and add a pinch of salt.
  10. Using your hands, toss to coat the vegetables.
  11. Cook under the grill for 18 to 20 minutes, or until the vegetables and shrimps are golden brown (chicken or tofu).
  12. Spread on a serving platter.
  13. Serve with rice or pasta as desired.

“Cooking has become simpler and closer to being for me, so nothing is complicated anymore!” Christine Girard

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