Grilled Italian Platter
|Fennel bulb||1 , cut lengthways into 1/4 inch slices|
|Courgettes||2 Small, cut lengthways into 1/4 inch slices|
|Aubergine||1 Small, cut lengthways into 1/4 inch slices|
|Onions||2 , quartered|
|Red pepper||1 , quartered|
|Canned artichoke bottoms||14 Ounce, drained (400 Gram, 1 Large Can)|
|Mushrooms||4 Large, peeled (Open Variety)|
|Olive oil||60 Milliliter (4 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed|
|Lime||1 , rind grated and juiced|
|Freshly ground black pepper||To Taste|
|Canned anchovies||2 Ounce, drained (50 Gram, 1 Small Can)|
|Milk||30 Milliliter (2 Tablespoon)|
|Mozzarella||4 Ounce, cut into 4 slices (100 Gram)|
|Chopped parsley||15 Milliliter (1 Tablespoon, For Garnish)|
|Ciabatta||1 (For Serving)|
Cook the fennel in boiling, lightly salted water for 3 minutes.
Drain thoroughly, rinse with cold water and drain again.
Arrange all the prepared vegetables in a large shallow roasting tin (pan).
Mix together the marinade ingredients, except the anchovies, milk and Mozzarella, and drizzle over the vegetables.
Soak the anchovies in the milk.
Place all the vegetables on the grill (broiler) rack or barbecue and cook, turning and brushing with any remaining marinade until golden and tender about 6 minutes.
Lay a slice of Mozzarella on each of the mushrooms and the anchovy strips over the aubergines for the last minute or so of cooking until the anchovies are hot and the cheese is melting.
Do not turn again.
Transfer everything to warm serving plates, sprinkle with chopped parsley and serve with ciabatta.