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Grilled Italian Platter

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  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)
For marinade
  Olive oil 60 Milliliter (4 Tablespoon)
  Garlic 1 Clove (5 gm), crushed
  Lime 1 , rind grated and juiced
  Salt To Taste
  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.
Toss gently.
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.

Recipe Summary

Side Dish

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Grilled Italian Platter Recipe