Grilled Vegetable Sliders with Chilli Tomato Relish

Grilled Vegetable Sliders with Chilli Tomato Relish

Serves 4
Ingredients
1 Sabrosa tomatoes, sliced
3 teaspoons Chilli, mild Stir-In Paste
1/3 teaspoon fennel seeds, crushed
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 teaspoon Garlic Stir-In Paste
2 teaspoons Basil Stir-In Paste
2-3 tablespoons Woolworths Select Extra Virgin Olive Oil
1 yellow capsicum
1 red capsicum
4-8 large Portobello mushrooms
2 zucchini, thinly sliced lengthways
8 small round bread rolls
2-3 tablespoons labna or other soft cheese
Baby rocket or small salad leaves
1 small red onion, thinly sliced into rings
Method
1

In a small saucepan simmer the tomatoes, chilli, fennel, vinegar and sugar for 12-15 minutes, stirring often. Season to taste with salt and pepper and set aside to cool.

2

Heat a heavy non-stick pan or hotplate to medium-hot.

3

In a small bowl combine garlic, basil and oil. Cut capsicums in half, trim away seeds and inner ribs then cut each half into strips. Trim mushroom stems flat.

4

Brush the garlic and basil oil over the capsicum, mushrooms, zucchini and place in the pan or on the hotplate. Grill, turning occasionally, until the vegetables are tender and the skin of the capsicum blistered and dark. Brush occasionally with the remaining herb and garlic oil. Carefully remove skin from the capsicum strips.

5

Split the rolls and toast the cut side. To assemble, spread both cut sides of buns with labna or soft cheese. Onto the bottom buns place a few pieces of rocket or salad leaves then a grilled mushroom, a few pieces of zucchini and capsicum, and a few onion rings. Finish with a dollop of the tomato chilli relish and a few more leaves.

6Serve with any remaining tomato chilli relish.
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