| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
French |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
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 |
tb |
Chopped Fresh Thyme |
| 1/4 |
pt |
Fresh Soured Cream |
| 1 |
|
Tomato, peeled, deseeded and chopped |
| 1/2 |
ts |
Chilli Paste or Sauce |
| 1 |
|
Ciabatta Loaf or French Stick Sliced |
|
|
Cayenne Pepper |
|
|
Fresh Thyme |
INSTRUCTIONS
SALSA
TO GARNISH
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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