Veggie boats with soured cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Aubergine, sliced |
| 1 | Courgette, sliced | |
| 1 | Fennel bulb, cut into 8 | |
| Pieces | ||
| ¼ | pint | Olive Oil |
| Grated rind and Juice of 1 Lemon | ||
| 1 | Clove of Garlic, Crushed | |
| 1 | tablespoon | Chopped Fresh Thyme |
| ¼ | pint | Fresh Soured Cream |
| 1 | Tomato, peeled, deseeded and chopped | |
| ½ | teaspoon | Chilli Paste or Sauce |
| 1 | Ciabatta Loaf or French Stick Sliced | |
| Cayenne Pepper | ||
| Fresh Thyme | ||
Directions
SALSA
TO GARNISH
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
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