Name: Mezzethes and taramasalata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: Mezzethes; 1 large red capsicum, cut into 2 cm strips; 2 small zucchini, cut diagonally into 1 cm slices; 6 baby eggplant, halved lengthwise; 2 tablespoon vegetable or olive oil, plus extra, to brush and drizzle; 3 small pita pockets; 1 cup marinated mixed olives; Taramasalata; 4 small slices crusty white bread, crusts removed; 1/2 cup milk; 2 clove garlic, crushed; 1/2 small brown onion, finely chopped; 150 gram tube cod roe creme tarama; 1/2 cup vegetable or olive oil; 2 tablespoon lemon juice

Ingredients

Mezzethes

1 large red capsicum, cut into 2 cm strips

2 small zucchini, cut diagonally into 1 cm slices

6 baby eggplant, halved lengthwise

2 tablespoon vegetable or olive oil, plus extra, to brush and drizzle

3 small pita pockets

1 cup marinated mixed olives

Taramasalata

4 small slices crusty white bread, crusts removed

1/2 cup milk

2 clove garlic, crushed

1/2 small brown onion, finely chopped

150 gram tube cod roe creme tarama

1/2 cup vegetable or olive oil

2 tablespoon lemon juice

Method

1.Make taramasalata by plaving bread in a medium bowl. Pour milk over bread; stand for 5 minutes.

2.Squeeze bread, discard milk. Process bread, garlic, onion and tarama until combined.

3.With the motor running; gradually add oil and juice, in a thin stream, until smooth and creamy (add a little hot water if necessary).

4.Preheat a char-grill or barbecue on high. Place vegetables in a large bowl. Add 2 tablespoons oil; toss to combine. Season with salt and pepper. Cook vegetables, in batches, for 2-3 minutes each side or until tender. Transfer to a heatproof plate.

5.Brush bread with extra oil. Cook bread for 1-2 minutes each side or until toasted.

6.Slice bread; arrange on a platter with vegetables and olives. Serve with Taramasalata

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Ingredients

Method

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