Christmas Appetizer Recipes – Vegetable Grill
Ingredients:
1-2 tbsp – Olive oil
5 No – Shallots
5 No – Button mushrooms
5 No – Brussels sprouts halved
5 No – Broccoli/cauliflower
5 No – Courgette chunks
5 No – Tofu chunks
1/4 cup – Celery chopped
1 No – Spring green whole large
1 cup – Passata sauce Cento, Tomato Passata Diced, 24-Ounce (6 Pack)
Salt to taste
Toppings
1 tsp – Olive oil
1 tsp – Chives snipped
2 No – Bread crumbs or whole wheat bread slices
5 tbsp – Cheese
1/4 tsp – Sunflower seeds Bob’s Red Mill Natural Raw Sunflower Seeds, 20-Ounce Packages (Pack of 4)
Method:
Heat oil and add garlic, spring greens (with stems) and stir till soft.
Add vegetables, celery, seasoning and cook till brown.
Add passata and mix well. Turn off the heat and set aside.
Heat oil in another pan and add the chives.
Stir in the crumbs and pour some cheese mix well.
Place the vegetables on a tray and add the cheese mix.
Garnish with sunflower seeds and bake.
The vegetables can be grilled, stir fried or boiled and served. One stop shop for all your grilling needs Sanyo HPS-SG3 200-Square-Inch Electric Indoor Barbeque Grill
How to grill Vegetables
Due to the high water content in vegetables, the stove top method seems more ideal for grilling.
For this you should thoroughly wash and slice vegetables and then brush them with a coating of vegetable oil. For a spicy or savoury flavour, it’s essential to marinate. Marinating can occur from an hour to over night depending on the need of the recipe.
In case of vegetables you need to turn them several times for a more even grilling and brushing additional sauce while cooking helps to retain the flavour.
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