Chargrilled Vegetables with Blue Cheese
" With a well-seasoned grill you can place all these vegetables directly onto the hot plate and cook quickly, turning so none catch and burn. "
4 flat mushrooms
2 baby eggplant, halved
1 red onion, quartered
4 courgettes, quartered
2 capsicums, quartered
1 wedge blue vein cheese
1/2 cup toasted cashews
Toss vegetables in olive oil and season lightly with salt and pepper. Spray sausage grill with oil and place vegetables inside. Place over hot grill.
When the vegetables are cooked open grill up and tip the cooked vegetables onto a large white platter. Drizzle with salad dressing *and fresh herbs, scatter the toasted cashews over the vegetables and finally crumble the blue cheese over the cooked vegetables. Sprinkle with fresh thyme.
½ cup oil (don’t use olive – just use vegetable oil)
¼ cup white wine vinegar
½ tsp salt
1 tsp honey
1 tsp freshly ground black pepper
1 ¼ tsp dry mustard or a generous spoonful of Dijon mustard
2 minced garlic cloves
1/3 cup finely minced parsley
3 Tbsp fresh basil or mint, chopped finely
Place all the ingredients in a jar with a secure and tight lid and shake well*.
Chill for several hours, or leave overnight so that the flavours blend together.
Allow the dressing to come back to room temperature before re-shaking – then serve.
*Add a little lemon zest to the mix if desired.