Grilled vegetables with oregano oil

4 servings

Ingredients

Quantity Ingredient
100 millilitres Olive oil
1 small Aubergine; cut in half
; lengthways then
; each half cut in 6
1 large Red pepper; peeled, seeded and
; cut in 4 lengthways
1 large Mozzarella; sliced into four
2 smalls Courgettes; sliced each in 6 on
; the bias
1 Lemon; juice of
Salt and freshly ground black pepper
20 Leaves of opal basil
1 bunch Rocket; washed and shredded
10 Green and 10 black olives; stoned
10 Sundried tomatoes; shredded
Zest and juice of 1 lemon

Directions

GARNISH

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.

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Carlton Food Network

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