Crunchy chargrilled slices of vegetables with fresh herbs – another perfect Gourmet Vegies Chef’s Combo – Escape to Asia
2 large Zucchini – sliced
1 large Capsicum – slice
400-500g English spinach
Thai basil leaves – handful, torn
1 cup Mint leaves, torn
Chilli Mild – finely sliced and de-seeded
- Place zucchini and capsicum strips in a bowl and add olive oil, chilli, salt and pepper. Toss until all of the strips are covered with oil and combined.
- Heat a ridged grill pan until smoking hot and grill the strips until tender yet crunchy, about 4 minutes each side and drain on paper towels.
- Toss the zucchini and capsicum strips in the lemon juice, mint, thai basil and add some more extra virgin olive oil. Serve on a bed of fresh English spinach.
Download recipe PDF here