Name: Cheese and vegetables mounds
Yield: 4 servings
Cuisine: Cheese
Ingredients: 2.00 courgettes sliced lengthways; 1.00 aubergine sliced lengthways; 1.00 yellow pepper deseeded and quartered; fresh chillies 573; 2.00 tomatoes; 300.00 g mozzarella cheese sliced; fresh basil; sea salt and freshly ground black pepper; 1.00 garlic cloves; 50.00 ml fresh chillies 573; 1.00 lemon zest and juice; 15.00 ml tomato purée; 2.00 ml paprika

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Ingredients (13)

2.00	courgettes — sliced lengthways
1.00	aubergine — sliced lengthways
1.00	yellow pepper — deseeded and quartered
	fresh chillies — 573
2.00	tomatoes
300.00 g	mozzarella cheese — sliced
	fresh basil
	sea salt and freshly ground black pepper

SALAD DRESSING

1.00	garlic — cloves
50.00 ml	fresh chillies — 573
1.00	lemon — zest and juice
15.00 ml	tomato purée
2.00 ml	paprika

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Method:

Switch on the oven grill. Spray a baking sheet with non-stick spray.
Arrange the courgettes, brinjal and yellow pepper slices on the baking sheet. Brush with olive oil and grill for a few minutes until the vegetables are soft and start to discolour.
Arrange the vegetables and tomato and cheese slices in four mounds on the baking sheet. Season with salt and pepper and grill once more until the cheese just begins to melt.)
Transfer the mounds to four plates.
Blend all the ingredients for the salad dressing and pour over.
Serve immediately.