Seared Vegetables with Potato Rosti
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If you're short on time - or potatoes - you could choose to serve the vegetables with a ready-made rosti. |
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6-8 potatoes
1 red pepper, halved, deseeded and quartered
1 yellow pepper, halved, deseeded and quartered
1 aubergine, halved and cut into 1cm slices
1 red onion, cut into wedges
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1 bulb fennel, trimmed and cut into wedges
75ml garlic-flavoured olive oil
Salt and freshly ground black pepper
4 ready-made potato rosti
Fresh basil leaves, to garnish
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Brush the vegetables with some of the garlic-flavoured olive oil. Arrange carefully on the grill, making sure they don’t fall through, and barbecue over Direct Medium heat for 10 to 15 minutes, turning occasionally, until the vegetables are tender.
Meanwhile, boil potatoes until half cooked. When cool enough to handle, grate coarsely then take a handful of the potato shavings and press into a disc. Heat some oil in a frying pan and cook the discs, or rostis, for around five minutes on each side.
Remove the vegetables from the grill and put them into a large bowl. Pour over the rest of the garlic-flavoured olive oil, season and mix well.
Arrange the vegetables on top of the cooked rosti, drizzle with a little garlic-flavoured oil and serve garnished with fresh basil leaves.
Thanks to Weber.eu
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