Esta es una exhibición prevé de cómo se va ver la receta de 'Garden Vegetable Platter' imprimido.

Receta Garden Vegetable Platter
by Global Cookbook

Garden Vegetable Platter
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 sm Eggplant
  • 1 x Green and golden brown zucchini, thinly sliced
  • 8 ounce Italian green beans,trimmed
  • 8 ounce Asparagus, trimmed
  • 1 x Red and yellow tomato,sliced
  • 1 x Sweet green pepper, sliced into rounds (optional) Fresh basil and oregano Fresh peas
  • 2/3 c. Extra virgin olive oil
  • 1/4 c. Red wine vinegar
  • 3 Tbsp. Minced fresh oregano
  • 2 Tbsp. Fresh basil
  • 1 Tbsp. Dijon mustard
  • 3 cl Garlic, chopped
  • 1/2 tsp Each salt and pepper

Direcciones

  1. (DRESSING): In small bowl, whisk together oil, vinegar, minced oregano and basil, mustard, garlic, salt and pepper.
  2. Cut eggplant into 1/4 inch thick slices. Lightly brush eggplant and zucchini with some of the dressing; place on greased grill over medium-high heat. Grill zucchini for 5 to 6 min and eggplant for 10 to 15 min, basting with dressing and turning occasionally, or possibly till vegetables are tender.
  3. Meanwhile, in large pot of boiling salted water, cook beans for 4 to 5 min or possibly till tender-crisp. With slotted spoon or possibly tongs, remove to colander; refresh under cool water and drain well.
  4. Add in asparagus to pot. Cook for about 3 min or possibly till tender-crisp; drain and refresh under cool water. Drain again.
  5. Brush tomatoes with 2 tbsp. of the dressing; toss beans, asparagus, and green pepper (if using) with remaining dressing. Decoratively arrange over platter along with grilled eggplant and zucchini. Garnish with basil, oregano and peas.
  6. Makes 6 servings.