Mediterranean kebabs

Yield: 4 servings

Measure Ingredient
1 large Garlic clove; bruised
1 teaspoon Chopped fresh thyme leaves
Grated rind of 1 lemon
150 millilitres Tuscan Extra Virgin Olive Oil
1 large Aubergine
2 mediums Green peppers
1 350 gram pkt Melrow Tomatoes
2 125 g pkts Mozzarella
Half 270 g Homebake Ciabatta; baked according to
; packet instructions
Salt and ground black pepper
2 packs Fresh Basil Leaves
2 And a half tbsp Italian Pesto Sauce
20 grams Pot CrŠme FraŒche

FOR THE DIP

1 Preheat oven to 200oC/400oF/gas mark 6 2 Place the garlic, thyme and lemon rind in the extra virgin olive oil and leave to infuse for about 15 minutes 3 Cut the aubergine and peppers into pieces discarding the seeds. Brush with half the olive oil and roast in a tin for 15 minutes. Turn occasionally

4 After 10 minutes add the tomatoes to the vegetables in the roasting tin 5 Meanwhile, cut the mozzarella and baked ciabatta into pieces the same size as the vegetables, and place in a large bowl 6 Add the roasted vegetables to the bowl and coat everything lightly with the remaining olive oil. Season, divide into four servings, then thread onto 12 skewers with the basil leaves 7 Grill the kebabs under a preheated grill until the cheese begins to melt 8 For the dip, mix the pesto sauce and crŠme fraŒche together in a bowl.

Serve kebabs with the dip and a green salad Converted by MC_Buster.

NOTES : This dish combines the glorious sun-ripened flavours of tomatoes and aubergine with a creamy pesto dip.

Converted by MM_Buster v2.0l.

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