Veggie Boats With Soured Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | French | Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Aubergine, sliced | |
| 1 | Courgette, sliced | |
| 1 | Fennel bulb, cut into 8 | |
| Pieces | ||
| 1/4 | pt | Olive Oil |
| Grated rind and Juice of 1 | ||
| Lemon | ||
| 1 | Clove of Garlic, Crushed | |
| 1 | T | Chopped Fresh Thyme |
| 1/4 | pt | Fresh Soured Cream |
| 1 | Tomato, peeled deseeded | |
| and chopped | ||
| 1/2 | t | Chilli Paste or Sauce |
| 1 | Ciabatta Loaf or French | |
| Stick Sliced | ||
| Cayenne Pepper | ||
| Fresh Thyme |
INSTRUCTIONS
Put prepared vegetables in a large bowl. Mix together oil, lemon rind and juice, garlic and thyme. Pour over vegetables. Stir to coat with mixture. Leave in a cool place for 1 hour to marinate. Lift the vegetables from the marinade and place on a grill pan lined with foil. Grill for 15 minutes, turning twice and brushing with the marinade. Salsa: Mix soured cream with the tomato and chilli paste. Just before serving, toast the ciabatta or French stick slices lightly. Pile the grilled vegetables on top and add a spoonful of the salsa. Sprinkle with a little cayenne pepper and small sprigs of thyme. Source: Take A Break From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 242
Total Fat: 27.4g
Cholesterol: 0mg
Sodium: 3.7mg
Potassium: 94.7mg
Carbohydrates: 5.9g
Fiber: 2.4g
Sugar: <1g
Protein: <1g