Baby vegetables 'n' chili viniagrette
Home Up Baby vegetables 'n' chili viniagrette Grilled root vegetables $ chutney

 

GRILLED BABY VEGETABLES:

Olive oil to grill 5 Tbs
 fresh herbs of choice 1 Tbs
Mixed baby vegetables - Zucchini, carrots, plum tomatoes, eggplants, etc. 450 gm (1 lb) combined weight

Warm the olive oil with the herbs gently for 2-3 minutes and set aside to cool.

Wash the vegetables and cut them if they are too large.

Brush them with the herbed oil and grill them for 10 - 15 minutes turning them often for even grilling, until tender.

Serve with chili viniagrette.

Chili viniagrette:

Red or green chili pepper 1/2 or 1 (to taste)
Garlic clove 1/2
Olive oil 1/2 cup
Lemon juice from 1/2 lemon
salt and  pepper to taste (a pinch each)

Remove seeds and chop the chili pepper. Chop the garlic.

Crush the pepper and garlic together into a paste.

Transfer the paste to a bowl and add the oil.

Whisk together well until it gets cloudy.

Stir in juice, salt and pepper while whisking vigorously.

Serve with vegetables.