Char-Grilled Vegetables

by October 21, 2016 0 comment
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From our book, Make Give Sell ( Callie Maritz&Mari-Louis Guy)- Photography by Melody Deas


10 large baby marrows (courguettes), thinly sliced lengthwise

2 medium tomatoes, finely chopped

3 red onions, finely chopped

2 fresh chillies, finely chopped

2 Tbsp (30 ml) olive oil

juice of 2 lemons

2 Tbsp (30 ml) apple vinegar

a small bunch of coriander leaves, chopped

salt and pepper

 

In a griddle pan set over moderate heat, or on a grill over an open fire, char-grill the marrow slices until cooked through but still crunchy. Remove and stack the slices to allow them to steam further.

 

Finely chop the tomatoes, onions and chillies. Add the olive oil, lemon juice and apple vinegar. Chop the coriander leaves, add and season with salt and pepper. Mix together, spoon on top of the baby marrows and toss through.

 

Serves 8–10

 

Char-Grilled Aubergines

 

4 large aubergines (eggplants), thinly sliced lengthwise

juice of 2 lemons

1 cup (250 ml) olive oil

1 Tbsp (15 ml) chilli flakes

5 cloves garlic, crushed

1 Tbsp (15 ml) chopped fresh mint

1 Tbsp (15 ml) chopped fresh basil

In a griddle pan set over moderate heat, or on a grill over an open fire, char-grill the eggplant slices until soft, turning once. Remove and stack the slices to allow them to steam further.

 

Combine the lemon juice, olive oil, chilli flakes, garlic, mint and basil and drizzle over the eggplant slices as required.

 

Serves 8–10

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