INGREDIENTS: |
Marinade
2 tbsp Stone's Original Ginger Wine
225mls Olive oil
2 cloves Garlic (crushed)
Salt and black pepper
Vegetables
1 large Aubergine
1 Red pepper
1 Yellow pepper
6 Asparagus spears
Fresh basil
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To make the marinade just combine all the ingredients in a small bowl and season with salt and black pepper.
Slice the aubergine into thick slices.
De-seed the peppers and cut into a large dice.
Blanch the asparagus in boiling water for 4-5 minutes until just tender.
Coat the vegetables in the marinade and refrigerate for 2 hours.
Cook the vegetables in a griddle pan over a medium heat for 4-5 minutes on both sides.
Transfer to a serving dish, drizzle with a little extra olive oil, sprinkle with chopped fresh basil and serve with hot crusty bread.
Serves 6.
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