- Enough vegetables to serve 4 as an accompaniment. You could use corn, Spanish onion, zucchini, eggplant, capsicum, mushrooms, pumpkin…
- 2 tbs red wine vinegar
- 4 anchovy fillets, chopped
- 1 tbs extra virgin olive oil
- 2 garlic cloves, crushed
- 1/4 cup coriander
- Grill vegetables on a medium bbp plate until tender.
- Place dressing ingredients into a jar and shake to combine. Drizzle over warm cooked vegetables and sprinkle with chopped coriander.
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