Name: Vegetable grill
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 carrots, chopped coarsely; 2 tablespoon buttermilk; 1 teaspoon each ground cumin and coriander; 2 red capsicums; 3 baby eggplants, sliced thinly; 1 small_piece red onion, sliced thickly; 100 gram button mushrooms, sliced thickly; 200 gram canned artichoke hearts, drained, chopped coarsely; 8 slice sourdough; 1 cup coarsely grated low-fat cheddar; 2 tablespoon coarsely chopped fresh flat-leaf parsley

Vegetable grill

These between-meal snacks will satisfy the heartiest of appetites and your waistline won't suffer for it.

Ingredients

2 carrots, chopped coarsely

2 tablespoon buttermilk

1 teaspoon each ground cumin and coriander

2 red capsicums

3 baby eggplants, sliced thinly

1 small_piece red onion, sliced thickly

100 gram button mushrooms, sliced thickly

200 gram canned artichoke hearts, drained, chopped coarsely

8 slice sourdough

1 cup coarsely grated low-fat cheddar

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1. Boil, steam or microwave carrot until just tender; drain. Blend or process carrot with buttermilk until smooth.

2.Cook spices in a small dry heated frying pan until fragrant. Combine with carrot mixture; cover to keep warm.

3.Preheat grill. Quarter capsicums; discard seeds and membranes. Roast under grill, skin-side up, until skin blisters and blackens; cover capsicum pieces with plastic or paper for 5 minutes. Peel away skin; slice capsicum thickly.

4. Cook eggplant, onion, mushrooms and artichoke, in batches, on a heated oiled grill plate (or grill or barbecue) until browned and just tender.

5. Toast sourdough on both sides.

6.Divide carrot mixture equally among toast slices; top with capsicum, eggplant, mushrooms and artichoke, sprinkle with cheese. Cook under hot grill until cheese melts. Sprinkle with parsley.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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