Yield: 6 servings
|2||Dsp olive oil|
|Basil; finely chopped|
Lightly steam the potatoes and fennel for 5 minutes then place on the hot grill pan. Add the tomatoes and courgettes and cook for several minutes until blackened and cooked. Sprinkle a little oil, pepper and garlic over the vegetables during cooking.
The ripeness of some vegetables will affect the cooking time, so watch them carefully. To make the grilled vegetables look even more attractive sprinkle with finely chopped summer herbs, eg basil.
Carlton Food Network
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