Yield: 4 servings
Measure | Ingredient |
---|---|
1 large | Garlic clove; bruised |
1 teaspoon | Chopped fresh thyme leaves |
\N \N | Grated rind of 1 lemon |
150 millilitres | Tuscan Extra Virgin Olive Oil |
1 large | Aubergine |
2 mediums | Green peppers |
1 \N | 350 gram pkt Melrow Tomatoes |
2 \N | 125 g pkts Mozzarella |
\N \N | Half 270 g Homebake Ciabatta; baked according to |
\N \N | ; packet instructions |
\N \N | Salt and ground black pepper |
2 packs | Fresh Basil Leaves |
2 \N | And a half tbsp Italian Pesto Sauce |
20 grams | Pot Crme Frache |
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 crme frache 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.