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Grilled Marinated Vegetables
Grilled Zucchini
Ingredients
- 2 pkts Zucchini (Baby Marrows)
Marinade
- 60ml Wild Appetite Avocado and Garlic Dressing
- 2 Fresh garlic cloves crushed
- 15ml Wild Appetite Toasted Garlic Bread Dipper (Olive Oil) & a little extra for grilling
- Salt and pepper to taste
Method
Wash the baby marrows well, cut into quarters and steam or microwave until just tender.
Brush the baby marrows with a little olive oil and fry in a hot pan until crisp or place them under a hot grill in the oven.
Mix all marinade ingredients together and pour over the cooked baby marrows.
Refrigerate overnight and serve cold.
Grilled Aubergine
Ingredients
- 3 large Aubergines (Brinjals)
Marinade
- 45ml Wild Appetite Caramelised Balsamic Dressing
- 5ml Honey
- 15ml Wild Appetite Toasted Garlic Bread Dipper (Olive Oil) & a little extra for grilling
- Salt and pepper to taste
Method
Thinly slice the aubergine, leaving the skin on. Sprinkle with salt and allow to stand for 20 minutes.
Rinse the aubergine well and leave to drain.
Brush the aubergine slices with a little olive oil and fry in a hot pan until crisp or place them under a hot grill in the oven.
Mix all marinade ingredients together and pour over the cooked aubergines.
Refrigerate overnight and serve cold.
Grilled Capsicum
Ingredients
- 3 Sweet Yellow Peppers (Capsicum)
- 3 Sweet Red Peppers (Capsicum)
Marinade
- 60ml Wild Appetite Lemon & Herb Marinade
- 15ml Wild Appetite Mediterranean Bread Dipper (Olive Oil) & a little extra for grilling
- Salt and pepper to taste
Method
Wash the peppers (capsicum) well and cut into slices.
Toss the capsicum in a little olive oil and fry in a hot pan until crisp or place them under the grill in the oven until the skins start to blister.
Mix all marinade ingredients together and pour over the grilled capsicum.
Refrigerate overnight and serve cold.
Serve the vegetables on a platter and garnish with shavings of fresh parmesan cheese.