Veggie Boats with Soured Cream

4 Servings

Try this Veggie Boats with Soured Cream recipe, or post your own recipe for Veggie Boats with Soured Cream

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Veggie Boats with Soured Cream Ingredients

1 sm Aubergine, sliced	SALSA
1 Courgette, sliced	1/4 pt Fresh Soured Cream
1 Fennel bulb, cut into 8	1 Tomato, peeled, deseeded
Pieces	1/2 ts Chilli Paste or Sauce
1/4 pt Olive Oil	1 Ciabatta Loaf or French
Grated rind and Juice of 1	TO GARNISH
1 Clove of Garlic, Crushed	Cayenne Pepper
1 tb Chopped Fresh Thyme	Fresh Thyme

Instructions for Veggie Boats with Soured Cream

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: EggsCuisine: Uncategorized