Name: Vegetable grill
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 carrots, chopped coarsely; 2 tablespoon buttermilk; 1 teaspoon each ground cumin and coriander; 2 red capsicums; 3 baby eggplants, sliced thinly; 1 small_piece red onion, sliced thickly; 100 gram button mushrooms, sliced thickly; 200 gram canned artichoke hearts, drained, chopped coarsely; 8 slice sourdough; 1 cup coarsely grated low-fat cheddar; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

2 carrots, chopped coarsely

2 tablespoon buttermilk

1 teaspoon each ground cumin and coriander

2 red capsicums

3 baby eggplants, sliced thinly

1 small_piece red onion, sliced thickly

100 gram button mushrooms, sliced thickly

200 gram canned artichoke hearts, drained, chopped coarsely

8 slice sourdough

1 cup coarsely grated low-fat cheddar

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1. Boil, steam or microwave carrot until just tender; drain. Blend or process carrot with buttermilk until smooth.

2.Cook spices in a small dry heated frying pan until fragrant. Combine with carrot mixture; cover to keep warm.

3.Preheat grill. Quarter capsicums; discard seeds and membranes. Roast under grill, skin-side up, until skin blisters and blackens; cover capsicum pieces with plastic or paper for 5 minutes. Peel away skin; slice capsicum thickly.

4. Cook eggplant, onion, mushrooms and artichoke, in batches, on a heated oiled grill plate (or grill or barbecue) until browned and just tender.

5. Toast sourdough on both sides.

6.Divide carrot mixture equally among toast slices; top with capsicum, eggplant, mushrooms and artichoke, sprinkle with cheese. Cook under hot grill until cheese melts. Sprinkle with parsley.

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Ingredients

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