Recipe - Prawn And Roasted Vegetable Salad

150 g Sungold tomatoes
150 g Cherry tomatoes
1 Red pepper
1 Yellow pepper
1 Aubergine; cut into thin
slices
; lengthways and
; sprinkled with salt
Salt and freshly ground
black pepper
1 Lime; juice of
2 tablespoon Extra virgin olive oil
1 Clove garlic; crushed
1 200 gram pac prawns;
defrosted
1 15 grams pac fresh basil
leaves

Preheat the oven to 190 C,375 F, Gas Mark 5.

Place the tomatoes and peppers on a baking sheet in the preheated oven and
roast for 25 minutes.

When the aubergines have been salting for 15 minutes rinse thoroughly with
cold water and pat dry with absorbent kitchen paper. Preheat the grill to
the hottest setting and grill the aubergine on each side till golden remove
from grill pan allow to cool.

When the peppers have roasted and cooled carefully remove the skins and
discard the seeds. Slice the flesh into thin strips and place in a salad
dish.

Combine the grilled aubergine, tomatoes, peppers and arrange the prawns on
top.

Combine the lime juice,olive oil and crushed garlic in a small jug and pour
over the salad. Sprinkle with basil leaves and serve.

Delicious served with warm foccacia bread and shavings of parmesan cheese.

Converted by MC_Buster.

NOTES : A delicious combination of prawns and roasted vegetables

Converted by MM_Buster v2.0l.