teacup61
That looks good catweazle! I'm not a "veggie" even. 
Great of you to share…..got any more? 
Great of you to share…..got any more?
Discussion
"Quick Coyote Chatroom RibSauce"
6 min read
catweazle
This one is delicious……………
Grilled Mushroom topped with Marinated Vegetables
Serves 2 (or 20)
Ingredients
· 4 (20) Large Flat Mushrooms
· 2 (8) Peppers
· 2 (6) Red Onions
· 1 Small (Large) Cauliflower
· 200g (750g) Fine Beans
· 1 (4) Carrots
· 1 (2) Leeks
· 1 stick (1 head) of Celery
· Pch (1 pkt) Tarragon
· 3 tbsp (50g) Dijon Mustard
· 50ml (1litre) White Wine Vinegar
· 80ml (2 litres) Olive Oil
· Salt & Pepper to taste
· 1 tbsp (2 tbsp) White Peppercorns
· 1 tub (600ml) Natural Yoghurt
Method…
1. Wash all the vegetables and peel where necessary. Cut them into strips 3cm long and 1cm thick. Cut the cauliflower into small florets.
2. Heat up some olive oil in a pan and fry them all lightly.
3. Allow the peppers to brown then remove from heat and mix in the mustard.
4. Stir in white wine vinegar and olive oil. Sprinkle in the peppercorns and tarragon, mix well then transfer to a dish.
5. Marinate over night in the refrigerator.
6. Peel the outside skin from the mushrooms and remove the stalks.
7. Lay the mushrooms on a baking sheet with their black fleshy sides up. Brush with olive oil, season with salt and pepper, then grill. Cook well, turn once, then arrange on plates and keep warm. Heat up the marinated vegetables in a small saucepan then spoon onto the mushrooms, piling quite high.
8. Mix some of the marinade into the yoghurt and spoon around the mushrooms and serve with pitta breads.
Yummmmmmmyyyyy
Grilled Mushroom topped with Marinated Vegetables
Serves 2 (or 20)
Ingredients
· 4 (20) Large Flat Mushrooms
· 2 (8) Peppers
· 2 (6) Red Onions
· 1 Small (Large) Cauliflower
· 200g (750g) Fine Beans
· 1 (4) Carrots
· 1 (2) Leeks
· 1 stick (1 head) of Celery
· Pch (1 pkt) Tarragon
· 3 tbsp (50g) Dijon Mustard
· 50ml (1litre) White Wine Vinegar
· 80ml (2 litres) Olive Oil
· Salt & Pepper to taste
· 1 tbsp (2 tbsp) White Peppercorns
· 1 tub (600ml) Natural Yoghurt
Method…
1. Wash all the vegetables and peel where necessary. Cut them into strips 3cm long and 1cm thick. Cut the cauliflower into small florets.
2. Heat up some olive oil in a pan and fry them all lightly.
3. Allow the peppers to brown then remove from heat and mix in the mustard.
4. Stir in white wine vinegar and olive oil. Sprinkle in the peppercorns and tarragon, mix well then transfer to a dish.
5. Marinate over night in the refrigerator.
6. Peel the outside skin from the mushrooms and remove the stalks.
7. Lay the mushrooms on a baking sheet with their black fleshy sides up. Brush with olive oil, season with salt and pepper, then grill. Cook well, turn once, then arrange on plates and keep warm. Heat up the marinated vegetables in a small saucepan then spoon onto the mushrooms, piling quite high.
8. Mix some of the marinade into the yoghurt and spoon around the mushrooms and serve with pitta breads.
Yummmmmmmyyyyy
Ms. Christina
Wow, I am so happy someone posted from vegetarian recipes. Thought I was the only one out there on here haha!! I have to try these
Corrine
Speaking of Brisket and the South, have you seen my other recipes online?
http://tomcoyote.org/recipe.php
Tom, that page seems to be missing. Guess Winchester73 kept the recipe (See here).