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Recipe of the month: Barbecued mixed vegetables
Extend the warmth of Autumn with Stephanie’s tasty and simple combination of seasonal veggies!
Serves: 6 at home or 12 tastes in the classroom
Fresh from the garden: peppers, eggplants, red onions, zucchini, tomatoes, garlic, rosemary, lemons
Ingredients:
½ cup extra virgin olive oil
2 red or yellow peppers
1 medium eggplant
salt
1 red onion
3 medium zucchini
6 flat Swiss brown mushrooms
3 large tomatoes
2 cloves garlic
3 x 3cm stalks rosemary
½ lemon
2 teaspoons balsamic vinegar
freshly ground black pepper
goat’s cheese or feta
What to do:
Heat the barbecue grill to hot. Place the oil in a small bowl. Brush the peppers all over with some of the oil and grill until charred on all sides. Place the blackened peppers in a brown paper or plastic bag and leave to cool. Once cool, rub off the blackened skin and remove the seeds and place in the compost bucket, then tear or cut the flesh into big pieces. Brush the pieces with oil and transfer to a baking tray.
Cut the eggplant into thickish slices. Sprinkle lightly with salt and place on a plate. Cover with a clean tea towel and place something heavy on top, such as cans of tomatoes. After 30 minutes, rinse the eggplant quickly and pat very dry using another tea towel. Brush both sides with oil and add to the baking tray.
Bring a saucepan of lightly salted water to the boil. Peel the onion and cut into 6 wedges. Drop the wedges into the saucepan and boil for 5 minutes. Drain and dry the onion with the tea towel used to dry the eggplant. Brush the onion with oil and add to the baking tray.
Cut the zucchini into thick slices. Brush both sides with oil and add to the tray. Wipe the mushrooms on both sides with kitchen paper, then brush with oil and add to the tray. Halve the tomatoes, brush both sides with oil and add to the tray.
Peel and finely chop the garlic. Place in a small bowl with the remainder of the oil. Strip the needles from the rosemary and chop finely. Add to the oil.
Place all the vegetables on the barbecue grill. The eggplant and onion will take longest and the roasted peppers just need to be reheated. When the vegetables are ready, transfer them to a serving plate.
Add the lemon juice and balsamic vinegar to the small bowl and mix well. Brush all the vegetables with this dressing. Season with salt and pepper. If you like, sprinkle the vegetables with cubed or crumbled goat’s cheese or feta.
Interesting terms/techniques: peeling peppers, roasting vegetables, scooping out vegetable seeds
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