Tuesday, March 24, 2009

Ingredients for 4 servings

2 Tbsp Olive oil
1 tsp lemon juice
1 tsp MAGGI Garlic Stock Powder
1/2 cup Olive oil
1 Tbsp MAGGI Garlic Stock Powder
freshly ground black pepper
1 eggplant, cut into strips
2 zucchinis, cut into strips
1 red capsicum, cut into strips
1 yellow capsicum, cut into strips
6 large mushrooms, quartered
100 g feta cheese, crumbled
1/2 cup fresh basil


To make dressing: Place all ingredients in a screw-top jar and shake until combined.
Preheat oiled grill plate, grill or barbecue.
Combine oil, stock powder and pepper. Brush over vegetables, reserving any remaining oil mixture.
Cook vegetables on grill, 10 minutes, or until vegetables are tender, turn frequently and brush with remaining oil mixture.
Place vegetables on large serving platter. Sprinkle with cheese and basil. Drizzle with Lemon and Garlic Dressing just before serving.

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