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Vegetarian Mixed grill:

It is important that the cooking times for all the vegetables are similar and this can be achieved by blanching. Some vegetables benefit from blanching in boiling salted water prior to grilling, particularly denser vegetables. I blanched the potatoes, corn, sweet potato and onion. Additionally I blanched the asparagus. The way you cut the vegetables is also important; different shapes will give you better presentation on your plate. If you are doing a large amount use your oven to keep the finished vegetables. The choice of vegetables is up to you – whatever is good in the market. Some vegetables are best avoided. These include leafy greens, peas and beans. The volume of vegetables you have to purchase will feed more than 4 persons, but keep in mind you have the rest of the week to use up your vegetables in other recipes Some of the zucchini will be turned into a blended sauce.
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Course: Main Course
Ingredients Method

Ingredients
  

  • Two Kestrel Potato – peeled 4 thick slices, blanched 10 minutes
  • One ear of corn – cleaned cut in four, blanched 8 minutes
  • One small sweet potato peeled, cut in four, blanches 7 minutes
  • Two small onion peeled, halved, blanched 7 minutes
  • One bunch of asparagus 4 spears, trimmed, blanched 2 minutes
  • Two Japanese eggplant washed, split
  • 1 x 200g Haloumi cheese 4 x 50g slices
  • One red pepper with garlic and pine nuts
  • Two medium size tomatoes washed, cored, halved
  • ½ Butternut pumpkin peeled, 4 x 1cm thick slices,
  • 350 g zucchini washed, 4 x 60g slices for grilling, the rest thinly sliced for the sauce
  • Four mushroom caps destalked.
  • Six cloves Garlic peeled, 4 slit, 2 chopped
  • One bunch basil – about 8-10 leaves
  • Salt and pepper
  • 10 g Pine nuts toasted
  • Extra virgin olive oil.

Method
 

  1. SAUCE
  2. Heat your small frypan with a little oil
  3. Add the chopped garlic, sauté for 30 seconds
  4. Add sliced zucchini. Cook for another one minute
  5. Add basil leaf, stir in.
  6. Season
  7. Blend all with stick blender
  8. When blended chill to retain colour
  9. GRILLING
  10. Heat you pan – hot enough to sear and brown the vegetables
  11. Brush the vegetables and the pan with oil
  12. Start with the vegetables which take the longest – potatoes, corn, sweet potato and pumpkin. Turn the vegetables occasionally
  13. Colour these before you put the next vegetables on – eggplant, zucchini red capsicum and mushroom
  14. Add 8 halves of garlic. Cook those a little before putting them onto the mushrooms
  15. Add onion, tomato and asparagus.
  16. Cooking times will vary. Adjust heat accordingly
  17. When finished serve with zucchini sauce. Sprinkle the grilled capsicum with pine nuts