Sausalito sauce

Ideas
6 servings
Rate this recipe
Dairy

By Food24 November 03 2009
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Ingredients (21)

VEGETABLES
6.00 tomatoes — sliced
12.00 patty pans — halved
1.00 butternut — peeled, sliced
3.00 red pepper — quartered lengthways
12.00 black mushrooms — stems removed
12.00 bamboo skewers, soaked
cumin — ground
oregano
garlic — cloves, crushed
125.00 g goat's milk cheese — pepper
125.00 g goat's milk cheese — garlic and herbs
60.00 ml fresh chillies — 573
SAUCE
250.00 ml yoghurt — low fat
15.00 ml fresh mint — chopped
salt and freshly ground black pepper — to taste
lemon juice
garnish — garnish
lettuce — butter
lettuce — oak leaf
asparagus
walnuts
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Method:

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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