Chargrilled Vegetable Skewers

Makes 24 Pieces.


Ingredients:

• 24 bay leaves
• 12 button mushrooms, cut in half
• 1 yellow capsicum, cut into 2 cm pieces
• 1 red capsicum, cut into 2 cm pieces
• 1 zucchini, cut into 2 cim pieces
• 1 small red onion, cut into 2 cm pieces
• 1/2 cup (125 ml) olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, crushed
• 2 teaspoons fresh thyme

Concasse:

• 1 tablespoon olive oil, extra
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 425 grams can chopped tomatoes
• 4 tablespoons torn fresh basil

Procedure:

1. Thread 24 skewers in the following order: bay leaf, mushroom, yellow capsicum, red capsicum, zucchini and onion, then put in a large flat non-metallic dish and season with salt and cracked black pepper.
2. Place the oil, lemon juice, garlic and thyme in a small bowl and mix together.  Pour over the skewers and marinate for 20 minutes.
3. Meanwhile, to make the concasse, heat the extra oil in a small saucepan, add the onion and cook for 5 minutes, or until soft.  Add the garlic and cook for 30 seconds, then add the tomato.  Simmer for 10-15 minutes over medium heat, then add the basil.  
4. Cook the skewers on a hot barbecue hotplate or chargrill pan for 3 minutes each side, or until golden, brushing occasionally with the marinade.  Serve with the concasse.

-Lifted from Finger Food Periplus 2010

Lettuce Greens with Orange Vinaigrette

Serves 4-5 Persons.


Ingredients:

• 100 grams lettuce leaves
• 1 cup carrots, peeled
• 1/2 cup cheddar cheese, cubed

Dressing:

• 1/4 cup + 2 tablespoons  orange marmalade
• 1 tablespoon prepared mustard
• 1 tablespoon lemon juice
• 2 tablespoons white wine
• 1/2 cup olive oil
• salt and pepper to taste

Procedures:

1. Prepare dressing by combining marmalade, mustard, lemon juice and wine.  Mix well.  Pour oil gradually while stirring.
2. Season with salt and pepper.  Toss in salad vegetables.  Top with cubed cheese.

-Lifted from Quick N Easy Salads, Dressings, Sauces & Dips 2004