"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"

Ingredients
 

4 flat mushrooms

2 baby eggplant, halved

1 red onion, quartered

4 courgettes, quartered

2 capsicums, quartered

green beans

olive oil

sea salt

1 wedge blue vein cheese

fresh thyme

salad dressing

1/2 cup toasted cashews

 
Method
 

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.

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