Vegetable grill

These between-meal snacks will satisfy the heartiest of appetites ­ and your waistline won't suffer for it.
vegetable grill



1. Boil, steam or microwave carrot until just tender; drain. Blend or process carrot with buttermilk until smooth.
2.Cook spices in a small dry heated frying pan until fragrant. Combine with carrot mixture; cover to keep warm.
3.Preheat grill. Quarter capsicums; discard seeds and membranes. Roast under grill, skin-side up, until skin blisters and blackens; cover capsicum pieces with plastic or paper for 5 minutes. Peel away skin; slice capsicum thickly.
4. Cook eggplant, onion, mushrooms and artichoke, in batches, on a heated oiled grill plate (or grill or barbecue) until browned and just tender.
5. Toast sourdough on both sides.
6.Divide carrot mixture equally among toast slices; top with capsicum, eggplant, mushrooms and artichoke, sprinkle with cheese. Cook under hot grill until cheese melts. Sprinkle with parsley.

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