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Grilled Marinated Vegetables
IngredientsGrilled Zucchini 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 MethodWash 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. IngredientsGrilled Aubergine 3 large Aubergines (Brinjals) Marinade 45ml Wild Appetite Balsamic & Pomegranate Glaze 5ml Wild Appetite Pohutukawa Honey 15ml Wild Appetite Toasted Garlic Bread Dipper (Olive Oil) & a little extra for grilling Salt and pepper to taste MethodThinly 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. What We've Used |