recipes
3 vegetable side dishes
Ingredients
Involtini aubergines and artichokes
- 8 slices aubergines
- 8 quarters artichokes in oil (Ponti)
- 8 small mozzarella balls (Benna)
- 1 tbsp chopped rosemary
- 100g Parmesan shavings
Mushroom lime and avocado
- 200g marinated mushrooms (Ponti)
- 1/2 avocado, diced
- 1 lime
- 1 tbsp fresh thyme leaves
Basil tomatoes and pimentos
- 12 cherry tomatoes
- Olive oil
- 8 basil leaves
- 100g marinated pimentos (Ponti)
- Bunch rocket leaves
Method
Involtini aubergines and artichokes
On a preheated grill bar mark the aubergines from both sides, place the artichoke hearts, some rosemary and mozzarella in the middle and roll. Sprinkle with Parmesan shavings on top
Mushroom, lime and avocado
In a bowl mix well the mushrooms, thyme avocado and squeeze the lime on. Mix well and season with salt and pepper.
Basil tomatoes and pimentos
Dip the tomatoes in olive oil and grill on the bbq until browned and put in a bowl. Chop roughly the basil leaves and add together with the pimentos. Top with rocket leaves.
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