Vegetable Platter With Rouille
Preparation Time: 35 minutes
Cooking Time: 25-35 minutes
2 red pepper, cored, deseeded and chopped
4 garlic cloves, chopped
4 red chilies, cored, deseeded and
8 tablespoons extra virgin olive oil
50g (2 oz) fresh white breadcrumbes
Salt and pepper
First make the rouille. Blend the red
pepper, garlic, chilies and olive oil using blender or food processor
until it is smooth.
Occationally use a spoon or spatula to scrape down the sides of the bowl,
in order to ensure you blend all the ingredients evenly.
Add the breadcrumbs and salt and pepper
to taste, and blend again to form a thick paste.
Transfer this thick paste to a container
with cover and chill
until ready to serve.
To make this vegetable platter more
attractive, you could cut all the vegetables into same or similar size
such as cube size.
The next step is to boil or steam the vegetables until
they turn tender. Drain and fill in cold running water, then drain again
Arrange the vegetables on a large serving
Drizzle with olive oil and sprinkle with
sea salt. Serve with the rouille and garnish with torn mint leaves.