Veggie Boats With Soured Cream Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 small: Aubergine, sliced
1: Courgette, sliced
1: Fennel bulb, cut into 8
Pieces,
1/4 pint: Olive Oil,
Grated rind and Juice of 1 Lemon,
1 Clove: of Garlic, Crushed
1 tbsp: Chopped Fresh Thyme,
SALSA
1/4 pint: Fresh Soured Cream,
1: Tomato, peeled, deseeded and chopped
1/2 tsp: Chilli Paste or Sauce,
1: Ciabatta Loaf or French Stick Sliced,
TO GARNISH
Cayenne Pepper,
Fresh Thyme,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Vegetables