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.|