The Grilled Recipes Kitchen (The home of Barbecue & Grilling Recipes) invites you to try Barbecued vegetables with tomato, rocket and chilli sauce recipe. Fire up the grill and learn how to make Barbecued vegetables with tomato, rocket and chilli sauce.
It's understandable if you haven't dusted off the barbecue yet, given the recent cold snap, but the warm weather has finally arrived, so it's time to prepare.
Ingredients
1 onion
3 garlic cloves
2-4 red chillies
4tbsp of extra virgin olive oil
500g of chopped tomatoes
salt and pepper
1 cup of large, chopped rocket leaves
1 medium eggplant
2 red capsicums
2 yellow capsicums
8 asparagus spears
4 medium-sized zucchini
4 small red onions
8 spring onions
Method
Finely mince an onion, 3 garlic cloves and 2-4 red chillies and lightly fry in 4tbsp of extra virgin olive oil. Add 500g of chopped tomatoes and a good pinch of salt. Simmer for 10 minutes. Add a cup of large, chopped rocket leaves, mix and simmer for 10 minutes more. Season and cool.
For the vegetables
Cut a medium eggplant into 2cm-thick rounds and then each round in half; cut 2 red and 2 yellow capsicum into 6 strips each from top to bottom and remove the seeds; split 8 fat asparagus down the middle, trimming off the stringy base; cut 4 medium-sized zucchini in half, lengthwise; slice 4 small red onions in half; cut 8 spring onions in half, top to bottom. Toss all the vegetables in a bowl with a little extra virgin olive oil, salt and pepper so they're well coated.
Barbecue the vegetables so they're soft and slightly charred.
Serves 8 with the sauce.
Chef: Steve Manfredi Photo: NZ Gardener Magazine Source: The Sydney Morning Herald Saturday December 2, 2006 Modern, Quick, Contemporary, Vegetarian, Dairy free, Nut free, Egg free, Side dish
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