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Grilled Vegetables with Rosemary Dressing


Recipe Info

  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

A delicious side dish for any roast.


No Ingredients Found !


Step 1

Preheat grill

Step 2

Roast peppers under grill or in very hot oven, skin-side up, until blisters and blackens. Cover peppers in plastic or paper for 5 minutes; peel away skin, slice thickly.

Step 3

Combine oil, crushed garlic, rind and half the rosemary in small bowl.

Step 4

Brush onion, leek eggplant, zucchini, mushrooms and unpeeled garlic with oil mixture; cook vegetables, in batches, on heated oiled grill plate (or grill or braai) until tender.

Step 5

Squeeze cooked garlic into small jug; discard skins. Whisk in remaining rosemary, mayonnaise and juice. Serve vegetables with dressing.

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