78
Medley of vegetables with a hot vinaigrette dressing
Serves 4
Ingredients:
Selection of seasonal
vegetables, e.g.
Aubergines
Red and yellow peppers
Courgettes
Mushrooms
OR
Sugar snap peas
Mangetout
Baby corn
Fresh shelled peas
For the dressing:
3 tbsp white wine vinegar
3 tbsp chilli and basil oil
(see recipe in
“Other Suggestions”)
3 tbsp olive oil
1 tsp Dijon mustard
2 tbsps fresh mixed herbs,
finely chopped
Salt and pepper, freshly ground
Method:
1. Place the mixed vegetables into a perforated
steam container. Steam for 3 minutes at
100°C.
2. Meanwhile, mix together the ingredients for
the dressing. Place in a solid container,
cover with foil, and steam for 1 minute.
Tip
White mushrooms
, first introduced
from France, have become the most
commonly available and popular
fungi today. They are low in calories
and rich in vegetable protein, vitamin
B1 and minerals. They have a short
shelf life and should be used within a
day or so of purchase.
