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Monday, 6 February 2012

Grilled Vegetables...

Something I made up on the weekend, and now I've got lots of lovely colourful yummy things in the fridge

Little Grilled Vegetable Stacks,
and Chilli Beetroot Cubes, with Kalamata Olive.

Cut up and de-seed some red capsicums.
Grill them on the sandwich press.
When they're done cut them in strips
 and put them in a jar with oil vineger minced Garlic and Chilli.
Same with some sliced Eggplant.
Same with sliced Pumpkin.
Peel and dice a large Beetroot.

Microwave untill tender.

Make a dressing using Preserved Lemon.

Half a teaspoon of Cayenne Pepper, and some fresh Oregano
Oil and Vinegar.
Add the Beetroot.

Place about twenty Mushrooms in a saucepan,
 and add about 4 tablespoons of Vinegar,
 4 tablespoons of White Wine,
and a teaspoon of Dijon Mustard.

Stir over the heat and cook just a little, the Mushrooms will just get a bit glossy.
You don't want them to get cooked through.They need to remain kind of firm.
Then keep them in a bottle in the fridge.
I microwaved some slices of Sweet Potato.
And used them as the bases for the Vegie Stacks.

Bases of Sweet Potato, topped with Eggplant, Mushroom, Capsicum,and Pumpkin.

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