Chargrilled Tapas Style Marinated Vegetables |
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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 6 |
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From Stones. Untested by me. Ingredients:
2 tablespoons stone's original ginger wine |
225 ml olive oil |
2 garlic cloves (crushed) |
salt and black pepper |
1 large aubergine, sliced thickly |
1 red pepper, deseeded & diced |
1 yellow pepper, deseeded & diced |
6 asparagus spears |
fresh basil leaf, chopped |
Directions:
1. To make the marinade just combine all the ingredients in a small bowl and season with salt and black pepper.
2. Blanch the asparagus in boiling water for 4-5 minutes until just tender.
3. Coat the vegetables in the marinade and refrigerate for 2 hours.
4. Cook the vegetables in a griddle pan over a medium heat for 4-5 minutes on both sides.
5. Transfer to a serving dish, drizzle with a little extra olive oil, sprinkle with chopped fresh basil and serve with hot crusty bread.
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