Yield: 4 servings
|1 large||Garlic clove; bruised|
|1 teaspoon||Chopped fresh thyme leaves|
|Grated rind of 1 lemon|
|150 millilitres||Tuscan Extra Virgin Olive Oil|
|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 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.