7
INGREDIENTS
20 baby mushrooms,
with stems trimmed
3 whole garlic cloves,
unskinned
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp mixed herbs
Salt & pepper, to taste
½ tsp chilli flakes
1 tsp lemon zest
Serves 4
1. Preheat the grill.
2. Place the unpeeled garlic cloves on the grill and
cook for about 4 minutes. Remove, discard the skin
and sliver the garlic cloves.
3. Carefully arrange mushrooms on the preheated
base of the grill, stem side up, close lid and cook for
2-3 minutes.
4. Place the cooked mushrooms into a shallow bowl,
sprinkle on olive oil, balsamic vinegar, add mixed
herbs, pepper, chilli flakes, citrus zest and slivered
roasted garlic. Cover and allow to stand for ar least
1 hour, stirring lightly from tie to time.
5. Serve at room temperature as a side dish or an
appetiser on toothpicks.
MARINATED MUSHROOMS
INGREDIENTS
8 slices eggplant, thickly
sliced
2 small onions, thickly
sliced
2 small garlic cloves,
peeled and slivered
2 small zucchini, thickly
sliced
16 cherry tomatoes,
halved
8 mushrooms, halved
olive oil spray
Serves 4
1. Preheat the grill.
2. When the grill has reached temperature, lightly
spray the cooking plates with olive oil spray.
Carefully place the eggplant slices on the grill and
cook for 2–3 minutes.
3. Add garlic, onion and zucchini slices and continue
cooking for another 3–4 minutes.
4. Add tomatoes and mushrooms and cook for a
further 1–2 minutes, or until cooked to your liking.
GRILLED VEGETABLES
