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Mediterranean Kebabs

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CATEGORY CUISINE TAG YIELD
Tuscan M& 4 servings

INGREDIENTS

1 lg Garlic clove; bruised
1 ts Chopped fresh thyme leaves
Grated rind of 1 lemon
150 ml Tuscan Extra Virgin Olive Oil
1 lg Aubergine
2 md Green peppers
1 350 gram pkt Melrow Tomatoes
2 125 g pkts Mozzarella
Half 270 g Homebake Ciabatta; baked according to
; packet instructions
Salt and ground black pepper
2 pk Fresh Basil Leaves
2 And a half tbsp Italian Pesto Sauce
20 g Pot Cr.me Fra.che

INSTRUCTIONS

FOR THE DIP
1 Preheat oven to 200oC/400oF/gas mark 6
2 Place the garlic, thyme and lemon rind in the extra virgin olive oil and
leave to infuse for about 15 minutes
3 Cut the aubergine and peppers into pieces discarding the seeds. Brush
with half the olive oil and roast in a tin for 15 minutes. Turn
occasionally
4 After 10 minutes add the tomatoes to the vegetables in the roasting tin
5 Meanwhile, cut the mozzarella and baked ciabatta into pieces the same
size as the vegetables, and place in a large bowl
6 Add the roasted vegetables to the bowl and coat everything lightly with
the remaining olive oil. Season, divide into four servings, then thread
onto 12 skewers with the basil leaves
7 Grill the kebabs under a preheated grill until the cheese begins to melt
8 For the dip, mix the pesto sauce and cr.me fra.che together in a bowl.
Serve kebabs with the dip and a green salad
Converted by MC_Buster.
NOTES : This dish combines the glorious sun-ripened flavours of tomatoes
and aubergine with a creamy pesto dip.
Converted by MM_Buster v2.0l.

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