| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jenny, Bristow’s, Country, Kit |
6 |
servings |
INGREDIENTS
| 2 |
|
Potatoes |
| 1 |
|
Head fennel |
| 2 |
|
Tomatoes |
| 2 |
|
Courgettes |
| 2 |
|
Dsp olive oil |
|
|
Black pepper |
| 4 |
|
Cloves garlic |
|
|
Basil; finely chopped |
INSTRUCTIONS
TO GARNISH
Lightly steam the potatoes and fennel for 5 minutes then place on the hot
grill pan. Add the tomatoes and courgettes and cook for several minutes
until blackened and cooked. Sprinkle a little oil, pepper and garlic over
the vegetables during cooking.
The ripeness of some vegetables will affect the cooking time, so watch them
carefully. To make the grilled vegetables look even more attractive
sprinkle with finely chopped summer herbs, eg basil.
Carlton Food Network http://www.cfn.co.uk/
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