Grilled Vegetable Verrines

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
4 3
COOK TIME
1 mins
TOTAL TIME
1 mins

Ingredients

Servings: 1
  • 7-10 Tbsp Pour 4 pers
  • 6 einfache Joghurts (gebraut, griechischer Stil)
  • 3 p
  • 7-10 Tbsp ½ avocat
  • 7-10 Tbsp ½ offered d'asperges vertes
  • 7-10 Tbsp ½ aubergine
  • 7-10 Tbsp ½ citron
  • 1 tbsp. olive oil
  • 7-10 Tbsp ½ bunch of chives
  • 1 tbsp. olive oil
  • 7-10 Tbsp salt and pepper 5 berries (Ducros type)

Directions

  1. 1

    1 In the bowl of a food processor (or blender), blend the avocado halves, yoghurt, lemon juice and oil. Season with salt and pepper. Wash, dry and chop the chives, add 3/4 of them. Cover and store in a cool place.

  2. 2

    2 Preheat the oven to the broil position. Bake the peppers for about 15 minutes, until their skin blackens. Let them cool in a plastic bag. Then peel them and seed them. Cut them into strips

  3. 3

    3 Remove the tails of the asparagus, wash them and cut them in 3, then plunge them for 3 minutes in a pot of boiling salted water. Drain them. Brown them 5 minutes in an oiled pan. Salt and pepper

  4. 4

    4 Wash, dry and cut the eggplant into strips. Grill them in a pan with a drizzle of oil. Drain on paper towels. Season with salt and pepper.

  5. 5

    5 Assemble the verrines by alternating grilled vegetables and avocado yoghurt. Sprinkle with the remaining chives. Cover and keep in a cool place until serving time.