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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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With different girls Ingredients:
2 beautiful eggplants |
2 red peppers |
2 yellow peppers |
4 bulb spring onions |
1 3/4 oz fresh ginger |
1 organic lemon (unwaxed) |
2/3 cup olive oil |
1/2 cup white port |
1 branch rosemary |
1 bay leaf |
salt and pepper |
Directions:
1. Finely dice the vegetables. Peel and finely slice the ginger, cut the lemon into segments.
2. Make a parcel by layering two sheets of foil. Place all of the vegetables inside the parcel, add the ginger, olive oil, port, rosemary, bay leaf and lemon, season, seal tightly.
3. Cook over gentle heat for 15 minutes.
4. From Stéphane Reynaud's Barbecue & Grill by Stéphane Reynaud. Text copyright © 2011 Murdoch Books Pty Ltd.; photography copyright © 2011 Petrina Tinsley. Published in the United States by Lyons Press, an imprint of Globe Pequot Press.
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