Grilled Vegetables with Rosemary Dressing2014-09-17
- Servings : 8
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
A delicious side dish for any roast.
No Ingredients Found !
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.
Combine oil, crushed garlic, rind and half the rosemary in small bowl.
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.
Squeeze cooked garlic into small jug; discard skins. Whisk in remaining rosemary, mayonnaise and juice. Serve vegetables with dressing.