Mediterranean Marinated Vegetables
Ingredients (1.5 kilo)
| Amount | Measure | Name |
|---|---|---|
| 250.00 | g | Button mushrooms, sliced |
| 15.00 | ml | Olive oil |
| 1.30 | ml | Salt |
| 15.00 | ml | Robertsons Veggie Seasoning |
| 250.00 | g | Baby marrow/courgettes ''Zucchini'' |
| 15.00 | ml | Olive oil |
| 1.30 | ml | Salt |
| 15.00 | ml | Robertsons Veggie Seasoning |
| 250.00 | g | Aubergine |
| 15.00 | ml | Olive oil |
| 1.30 | ml | Salt |
| 15.00 | ml | Robertsons Veggie Seasoning |
| 250.00 | g | Assorted Peppers |
| Knorr Greek Salad dressing 2L | ||
| 50.00 | g | Feta cheese |
| 500.00 | g | Rocket leaves |
Preparation
1.Seal the mushrooms in olive oil, season with salt and Veggie seasoning. Reserve
2.Slice the baby marrow on the # 2 setting of an electrical slicer. Seal on the flat top, season with salt and Veggie seasoning. Reserve.
3.Slice the egg plant on the # 2 setting of an electrical slicer. Seal on the flat top, season with salt and Veggie seasoning. Reserve.
4.Grill the peppers under the salamander until blisters form. Sweat in a plastic bag and remove the skins. Cut into slices and reserve.
5.Mix all the vegetables together and put in the sterilized container. Pour salad dressing over to cover all the vegetables.
6.Serve with feta cheese and rocket.
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