| 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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