Recipe - Veggie Boats With Soured Cream

1 small Aubergine, cut or sliced up
1 Courgette, cut or sliced up
1 Fennel bulb, cut into 8
Pieces
One fourth pt Olive Oil
Grated rind and Juice of 1
Lemon
1 Clove of Garlic, Crushed
1 tablespoon Chopped Fresh Thyme

SALSA
One fourth pt Fresh Soured Cream
1 Tomato, peeled, deseeded
and chopped
One half teaspoon Chilli Paste or Sauce
1 Ciabatta Loaf or French
Stick Sliced

TO GARNISH
Cayenne Pepper
Fresh Thyme

Put prepared vegetables in a large bowl.

Mix together oil, lemon rind and juice, garlic and thyme. Pour over
vegetables. Stir to coat with mixture.

Leave in a cool place for 1 hour to marinate.

Lift the vegetables from the marinade and place on a grill pan lined with
foil. Grill for 15 minutes, turning twice and brushing with the marinade.

Salsa: Mix soured cream with the tomato and chilli paste.

Just before serving, toast the ciabatta or French stick slices lightly.
Pile the grilled vegetables on top and add a spoonful of the salsa.

Sprinkle with a little cayenne pepper and small sprigs of thyme.

Source: Take A Break

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini