Name: Vegetables with garlic rosemary dressing
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 red capsicum; 1 yellow capsicum; 1/4 cup (60ml) olive oil; 4 clove garlic; 1 lemon, rind and juice of; 2 teaspoon finely chopped fresh rosemary; 1 red onion, cut into wedges; 2 leeks (400g), trimmed, cut into 2cm pieces; 1 eggplant (300g), sliced thickly; 2 zucchini (240g), sliced thickly; 4 flat mushrooms (320g), quartered; 1/3 cup (100g) mayonnaise

Ingredients

1 red capsicum

1 yellow capsicum

1/4 cup (60ml) olive oil

4 clove garlic

1 lemon, rind and juice of

2 teaspoon finely chopped fresh rosemary

1 red onion, cut into wedges

2 leeks (400g), trimmed, cut into 2cm pieces

1 eggplant (300g), sliced thickly

2 zucchini (240g), sliced thickly

4 flat mushrooms (320g), quartered

1/3 cup (100g) mayonnaise

Method

1.Quarter capsicums, discard seeds and membranes. Cook capsicum on heated oiled barbecue until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes then peel away skin; slice capsicum thickly.

2.Combine oil, 1 crushed clove of garlic, 1 teaspoon finely grated rind and half the rosemary in small bowl.

3.Brush onion, leek, eggplant, zucchini, mushrooms and 3 unpeeled garlic cloves with oil mixture; cook vegetables, in batches, on heated oiled barbecue until tender.

4.Squeeze cooked garlic into small jug; discard skins. Whisk in remaining rosemary, mayonnaise and 1 tablespoon lemon juice. Serve vegetables with dressing.

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Ingredients

Method

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