Buffet Olives - Braai Grilled Vegetables & Mixed Olives with Thyme, Oreganum and Rosemary Oil - The largest Table Olive producer in South Africa

Buffet Olives - Braai Grilled Vegetables & Mixed Olives with Thyme, Oreganum and Rosemary Oil - The largest Table Olive producer in South Africa

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Braai Grilled Vegetables & Mixed Olives with Thyme, Oreganum and Rosemary Oil

INGREDIENTS

1-2 x large eggplants (skin on & sliced into 1 cm slices lengthways) 3 x large whole bell peppers (cut into large wedges with seeds and white flesh removed). It’s nice to use different colour peppers to make for a more visually striking dish 4 x whole medium leeks (root & hard green leaves trimmed off) 4 x medium-sized carrots (peeled and cut in half lengthways) A quarter of a medium-sized cucumber (peeled, grated and juice extracted) 250ml best quality Greek Yoghurt Half a fresh lemon for squeezing A handful of each of fresh rocket leaves, fresh Italian parsley, baby spinach leaves, some mint leaves and fresh basil leaves (all washed and spin-dried) 1 x tub Buffet Olives Mixed Olives with Thyme, Oreganum and Rosemary Oil cut in half and stones removed (reserve the oil in the tub for a marinade) Ground sea salt and black pepper Good quality extra virgin olive oil A tablespoon of balsamic vinegar

METHOD

Prepare your braai so that you have one side at medium heat and the other side at high heat. While your braai is getting ready, you can start with your vegetable preparation Slice the egg plant and lay it in a glass dish covering with a couple of grounds of salt per layer of eggplant. Leave them to rest for at least 15min with the salt and when ready to cook, lightly pat dry the slices and remove the salty moisture. (the salt will extract some of the excess moisture in the egg plant and make them less mushy). Prepare all your other vegetables as indicated above. In a small bowl, combine the carrots and leeks with the balsamic vinegar and the oil from the mixed olives tub. Add a grind of black pepper and mix well and allow to stand for 10-15min. Grate your cucumber into the centre of a clean kitchen towel. Pick up the edges of the towel and over your sink, wring out as much of the cucumber juice as you can (this will prevent your yoghurt sauce from going runny). Place the cucumber in a serving bowl and add in the yoghurt. Add a squeeze or two of lemon juice and salt and pepper to taste and give it a good mix. If you want, you can also add some very finely chopped fresh garlic and/or finely chopped fresh dill for some extra kick (sauce should be nice and thick with cucumber). Place all your salad leaves into a salad bowl and combine with the olives, a splash of olive oil, a squeeze of lemon juice and a grind of black pepper. Once your fire is ready, 1st place the leeks and carrots on the medium heat side as these will take a little longer to cook. Turn regularly to prevent the burning but at the same time, you want a little char for taste. When these are cooked to your liking, remove them and set them aside. Now, on the medium heat side, place the eggplant slices and on the hot side, place the pepper wedges. Both of these will be a lot quicker to cook so also be careful you don’t over char them. You can add a little olive oil covering to the eggplant slices before cooking if you like, but too much can also make the eggplant go soggy (so just a very light oil cover). When these are cooked to your liking, remove and set aside (they are best if they still have a fine crunch to them). This dish is best served with the vegetables just warm and not too hot. On serving plates, combine a mixture of the vegetables, cover with some of the salad leaves and olives and serve with the yoghurt sauce. Crusty bread is always a nice addition along with a nice chilled white wine.

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INGREDIENTS

1-2 x large eggplants (skin on & sliced into 1 cm slices lengthways) 3 x large whole bell peppers (cut into large wedges with seeds and white flesh removed). It’s nice to use different colour peppers to make for a more visually striking dish 4 x whole medium leeks (root & hard green leaves trimmed off) 4 x medium-sized carrots (peeled and cut in half lengthways) A quarter of a medium-sized cucumber (peeled, grated and juice extracted) 250ml best quality Greek Yoghurt Half a fresh lemon for squeezing A handful of each of fresh rocket leaves, fresh Italian parsley, baby spinach leaves, some mint leaves and fresh basil leaves (all washed and spin-dried) 1 x tub Buffet Olives Mixed Olives with Thyme, Oreganum and Rosemary Oil cut in half and stones removed (reserve the oil in the tub for a marinade) Ground sea salt and black pepper Good quality extra virgin olive oil A tablespoon of balsamic vinegar

METHOD

Prepare your braai so that you have one side at medium heat and the other side at high heat. While your braai is getting ready, you can start with your vegetable preparation Slice the egg plant and lay it in a glass dish covering with a couple of grounds of salt per layer of eggplant. Leave them to rest for at least 15min with the salt and when ready to cook, lightly pat dry the slices and remove the salty moisture. (the salt will extract some of the excess moisture in the egg plant and make them less mushy). Prepare all your other vegetables as indicated above. In a small bowl, combine the carrots and leeks with the balsamic vinegar and the oil from the mixed olives tub. Add a grind of black pepper and mix well and allow to stand for 10-15min. Grate your cucumber into the centre of a clean kitchen towel. Pick up the edges of the towel and over your sink, wring out as much of the cucumber juice as you can (this will prevent your yoghurt sauce from going runny). Place the cucumber in a serving bowl and add in the yoghurt. Add a squeeze or two of lemon juice and salt and pepper to taste and give it a good mix. If you want, you can also add some very finely chopped fresh garlic and/or finely chopped fresh dill for some extra kick (sauce should be nice and thick with cucumber). Place all your salad leaves into a salad bowl and combine with the olives, a splash of olive oil, a squeeze of lemon juice and a grind of black pepper. Once your fire is ready, 1st place the leeks and carrots on the medium heat side as these will take a little longer to cook. Turn regularly to prevent the burning but at the same time, you want a little char for taste. When these are cooked to your liking, remove them and set them aside. Now, on the medium heat side, place the eggplant slices and on the hot side, place the pepper wedges. Both of these will be a lot quicker to cook so also be careful you don’t over char them. You can add a little olive oil covering to the eggplant slices before cooking if you like, but too much can also make the eggplant go soggy (so just a very light oil cover). When these are cooked to your liking, remove and set aside (they are best if they still have a fine crunch to them). This dish is best served with the vegetables just warm and not too hot. On serving plates, combine a mixture of the vegetables, cover with some of the salad leaves and olives and serve with the yoghurt sauce. Crusty bread is always a nice addition along with a nice chilled white wine.