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Chargrilled Vegetables with Mozarella

For a softer texture, try blanching the carrot, parsnip and fennel before marinating. You can also use pepper quarters, mushrooms or asparagus spears.

Dish Details:heartlow-carb


INGREDIENTS:

2 tbsp balsamic vinegar
juice of 1 large orange
4 tbsp olive oil
few sprigs fresh thyme
2 medium courgettes
2 medium carrots
1 medium parsnip
1 medium aubergine
1 head of fennel
1 large red onion, cut into thin rounds
4 tomatoes, halved
300g mozzarella, thinly sliced
basil leaves to garnish
pinch freshly ground black pepper and salt
sesame breadsticks, to serve


PREPARATION:
1. Combine the balsamic vinegar, orange juice, oil and thyme in a very large bowl.

2. Thinly slice the vegetables lengthways and add all but the tomatoes to the bowl. Season and turn in the liquid to moisten. Cover and marinate for at least 1 hr or up to 24 hours in the fridge, turning occasionally.

3. Preheat a ridged grill pan and cook the vegetables in batches until lightly charred and softened.

4. Lightly cook the tomato halves and keep to one side. Place the marinating liquid in a small pan and bubble for 1-2 minutes. Adjust the seasoning then spoon the marinade over the vegetables.

5. To serve, pile the vegetables on to individual plates and garnish with whole fresh basil leaves. Serve immediately with sesame breadsticks.


PREP/COOK
INFORMATION:

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Source: Tesco

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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