Grilled Vegetables with Oregano Oil
|1 lgMozzarella; sliced into four|
|1 bnRocket; washed and shredded|
|; the bias|
|1 Lemon; juice of|
|20 Leaves of opal basil|
|10 Green and 10 black olives;|
|10 Sundried tomatoes; shredded|
|; lengthways then|
|2 smCourgettes; sliced each in 6|
|1 smAubergine; cut in half|
|; cut in 4 lengthways|
|Zest and juice of 1 lemon|
|; each half cut in 6|
|1 lgRed pepper; peeled, seeded|
|100 mlolive oil|
Grilled Vegetables with Oregano Oil Preparation
Mix separately all of the vegetables and mozzarella with half of the olive oil. Heat a grill pan until it reaches smoking point. Grill the aubergines, peppers and courgettes for one and a half minutes each side. Wipe the pan out and grill the mozzarella for 30 seconds. Put them all on a small tray with the remaining olive oil and the shredded opal basil. Mix the rocket, olives and dried tomatoes together with the lemon zest and juice. Plate the vegetables and mozzarella, sprinkle the rocket mixture over and scatter the basil leaves around then serve. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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