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Barbecued Vegetables

Barbecued Vegetables

Ingredients

Method

  • 1.

    Cut root vegetables into small pieces of equal size and drizzle all vegetables with olive oil and sprinkle with sea salt and pepper.

  • 2.

    Place the root vegetables onto the grill and allow to brown.

  • 3.

    When they are close to being cooked put on the eggplant, mushrooms and blanched greens.

  • 4.

    About 10 to 15 minutes.

  • 5.

    Season well.

  • 6.

    Allow to brown and become tender.

  • 7.

    Remember to put the mushrooms and eggplant on to the grill flesh side down for the first 5 minutes then turn over so the skin or coating faces upwards.

  • 8.

    This will keep the juices in.

  • 9.

    Turn once the underside is cooked.

  • 10.

    Arrange the vegetables over 4 plates in a stack and add a few large chunks of good quality goat's cheese or ricotta.

  • 11.

    Garnish with fresh herbs and eat straight away.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Grenache and Other Whites are the best wines to pair with Barbecued Vegetables.

 
 

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