Veggie boats with soured cream
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Veggie boats with soured cream
  Vegetables    Creams  
Last updated 6/12/2012 1:28:27 AM. Recipe ID 63826. Report a problem with this recipe.
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      Title: Veggie boats with soured cream
 Categories: Vegetables
      Yield: 4 Servings
 
      1 sm Aubergine, sliced
      1    Courgette, sliced
      1    Fennel bulb, cut into 8
           Pieces
    1/4 pt Olive Oil
           Grated rind and Juice of 1
           -Lemon
      1    Clove of Garlic, Crushed
      1 tb Chopped Fresh Thyme

MMMMM---------------------------SALSA--------------------------------
    1/4 pt Fresh Soured Cream
      1    Tomato, peeled, deseeded
           -and chopped
    1/2 ts Chilli Paste or Sauce
      1    Ciabatta Loaf or French
           -Stick Sliced

MMMMM-------------------------TO GARNISH------------------------------
           Cayenne Pepper
           Fresh Thyme
 
  Put prepared vegetables in a large bowl.
  
  Mix together oil, lemon rind and juice, garlic and thyme. Pour over
  vegetables. Stir to coat with mixture.
  
  Leave in a cool place for 1 hour to marinate.
  
  Lift the vegetables from the marinade and place on a grill pan lined
  with foil. Grill for 15 minutes, turning twice and brushing with the
  marinade.
  
  Salsa: Mix soured cream with the tomato and chilli paste.
  
  Just before serving, toast the ciabatta or French stick slices
  lightly. Pile the grilled vegetables on top and add a spoonful of the
  salsa.
  
  Sprinkle with a little cayenne pepper and small sprigs of thyme.
  




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Recipe ID 63826 (Apr 03, 2005)

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