Sunbeam HG5400 manual Grilled Mushrooms, Serves, Recipes continued

Recipes (continued)

Grilled Vegetable Salad with Haloumi Serves 4

1 red capsicum

1 yellow capsicum

2 zucchini

2 baby eggplant

200g Haloumi cheese, sliced

200g baby rocket

1 red onion, sliced Red Wine Dressing

1 tablespoon red wine vinegar

3 tablespoons extra virgin olive oil

1 teaspoon caster sugar

1 teaspoon Dijon mustard

1 teaspoon sea salt

1.Pre-heat Kettle BBQ on SuperSear with lid on for 10 minutes.

2.Place whole capsicums on hot or ribbed flat plate and cook, covered, turning every 5 minutes until the skin has blackened. Remove from plate and place into a plastic bag for 5-10 minutes. Once cool, remove skin from capsicum, discard seeds and membranes. Slice into thick slices.

3.Meanwhile slice the zucchini and eggplants into thin strips and cook on the ribbed or flat plate on both sides until tender. Remove from heat and allow to cool.

4.Cook the haloumi on the hot ribbed or flat plate for about 1 minute or until heated through.

5.Combine the dressing ingredients in a jar and shake well; pour over the grilled vegetables, baby rocket and red onion, toss to combine.

6.Divide salad onto 4 plates and top with haloumi cheese

Grilled Mushrooms	Serves 6
	as part of a meal

6 large flat mushrooms ¼ cup olive oil

2 cloves garlic, chopped finely

2 tablespoons chopped fresh basil sea salt and freshly ground pepper

1.Pre-heat Kettle BBQ on SuperSear with the lid on for 10 minutes.

2.Peel mushrooms and remove stems.

3.Place mushrooms onto the hot ribbed or flat plate with the underside face up. Sprinkle with olive oil, garlic, basil and salt and pepper.

4.Cook mushrooms, covered for about 10-15 minutes or until cooked as desired.

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