BBQ
RECIPES
HOT
CURRIED VEGETABLES
1
eggplant
1/2
cup oil
250
g (8 oz.) Zucchini
2
cloves garlic
4
onions
1
tablespoon curry powder
2
red peppers
1/2
cup water
250
g (8 oz.) mushrooms
1
table spoon chopped parsley
500
g (1 lb.) ripe tomatoes
Salt,
Pepper
Cut
eggplant into 2.5cm (1 in.) cubes.
Slice
zucchini into diagonal slices
Peel
onions, cut into quarters;
Slice
peppers in half, remove seeds, cut into 2.5 cm (1 in.) cubes;
Slice
mushrooms, peel tomatoes, chop roughly.
Heat
oil in large wok or frying pan on top of stove or over barbecue,
Add
curry powder and crushed garlic and sauté for
1 minute.
Add
all vegetables except tomatoes and sauté 2 minutes.
Add
tomatoes and water, simmer covered for 10 minutes, season with salt and pepper
and Sprinkle with chopped parsley.
Serves
6 to 8 People
BARBECUED
BANANAS
Choose
firm ripe bananas.
Place
on barbecue and cook until skins turn black turning occasionally.
Remove
from heat with tongs and peel back top layer of skin.
Top
with brown sugar, cinnamon and whipped cream |
