Grilled Vegetables With Oregano Oil

Most ministries in our church have not begun with a bright idea in a pastors' meeting. We usually don't say, "Let's start a street outreach," and then go recruit laypeople to staff it. We have learned over the years to let God birth something in people who are spiritually sensitive, who begin to pray and feel a calling. Then they come to us. "We want to start such-and -such," they say- and the ministry gets going and lasts. Discouragement, complications, and other attacks by the enemy don't wash it out.

Jim Cymbala

CATEGORY	CUISINE	TAG	YIELD
Grains		Food networ, Food4	4	Servings

INGREDIENTS

100		Olive oil
1		Aubergine, cut in half
		lengthways then
		each half cut in 6
1		Red pepper, peeled seeded
		and
		cut in 4 lengthways
1		Mozzarella, sliced into four
2		Courgettes, sliced each in 6
		on
		the bias
1		Lemon, juice of
		Salt and freshly ground
		black pepper
20		Leaves of opal basil
1		Rocket, washed and shredded
10		Green and 10 black olives
		stoned
10		Sundried tomatoes, shredded
		Zest and juice of 1 lemon

INSTRUCTIONS

Mix separately all of the vegetables and mozzarella with half of the
olive oil.  Heat a grill pan until it reaches smoking point. Grill the
aubergines,  peppers and courgettes for one and a half minutes each
side. Wipe the  pan out and grill the mozzarella for 30 seconds. Put
them all on a  small tray with the remaining olive oil and the shredded
opal basil.  Mix the rocket, olives and dried tomatoes together with
the lemon  zest and juice.  Plate the vegetables and mozzarella,
sprinkle the rocket mixture over  and scatter the basil leaves around
then serve.  DISCLAIMERÂ© Copyright 1996 - SelecTV Cable Limited. All
rights  reserved.  Carlton Food Network http://www.cfn.co.uk/
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