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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All
rights reserved. Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Sunsets – a gift from God”