Sausalito sauce

Recipe from: 10/1/1996 12:00:00 AM
Ingredients 23
Servings 1


Serving Change
  • 6
    medium-sized red tomatoes, thickly sliced
  • 12
    patty pans, cut in half through the centre
  • 1
    medium-sized butternut, peeled and sliced
  • 3
    medium red peppers, cut into quarters lenghtwise
  • 12
    fresh black mushrooms, stems removed
  • 12
    bamboo skewers, soaked
  • ground cumin
  • origanum
  • crushed garlic
  • 125
    goat's milk cheese (pepper)
  • 125
    goat's milk cheese (garlic and herbs)
  • 60
    olive oil
  • 250
    low fat yoghurt
  • 15
    chopped fresh mint
  • salt and pepper to taste
  • dash of lemon juice
  • butter lettuce
  • oak leaf lettuce
  • fresh green asparagus
  • walnuts


VEGETABLES 1. Season sliced vegetables with salt and pepper. Sprinkle the brinjal with cumin, the tomato with origanum and the black mushrooms with garlic. 2. Pour the olive oil onto a baking tray and brush to cover evenly. Place the prepared vegetables in rows on the baking tray, brush with oil and bake in preheated 200 ºC oven for about 20 minutes or until done. Times will differ for each type of vegetable. 3. Slice the cheese and place a slice of the pepper variety on each slice of butternut and the garlic/herbs on the patty pans. 4. Using an assortment of the vegetables, make 12 piles and secure each with a bamboo skewer. Press a stem of rosemary or thyme into the top next to the skewer. The skewer can be pre-prepared to this stage and chilled until just before reheating and serving. SAUCE 5. Process all the ingredients in a blender and set aside. TO SERVE 6. Preheat the oven and then switch over to grill and heat until the element becomes red hot. Place the vegetable skewers on a baking tray and place under the grill (not too close). Grill until the cheese begins to melt, the vegetables are heated through and they begin to char a little. Arrange the salad leaves, asparagus and nuts on serving plates. Place 2 vegetable skewers on each plate and remove the bamboo skewers, leaving the herb stem in place. Serve accompanied by the yoghurt/mint sauce. Serves 6 as a light main course.

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