Roast vegetable salad

YOU
10 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (18)

2.00 aubergine — sliced
salt
10.00 courgettes — sliced
1.00 red pepper — strips
1.00 yellow pepper — strips
250.00 g button mushrooms
175.00 g baby corn
175.00 g green beans
250.00 g cherry tomatoes
15.00 garlic — whole cloves, peeled
milk
2.00 onion — medium, sliced into rings
flour — cake
eggs — whisked
oil
lemon juice
salt and freshly ground black pepper
fresh basil
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Method:

Sprinkle the brinjal slices with salt and leave for about 10 minutes. Rinse and pat dry with paper towelling. Arrange all the vegetables, except the garlic and onion on baking sheets. Arrange the tomatoes on a separate baking sheet.
Grill until pale brown. Turn frequently. Place the cloves of garlic in a saucepan, add a little milk and boil for 1 minute. Drain and fry the garlic in the oil until brown.
Blanch the onion rings in boiling water until tender but still crisp. Drain and roll in flour, then in egg and in the flour again. Fry in fairly deep oil until brown.
Arrange all the vegetables on a fairly large serving platter, garnish with fresh basil if desired and season with a little lemon juice and salt and pepper to taste.
Serve with a sprinkling of olive oil and balsamic vinegar.



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