Grilled Butternut with Ratatouille

Ingredients:
1 Whole butternut (cut in half)
1 Finely chopped onion
1 Tin Tomato
8 Baby marrows (thinly sliced)
1 Egg plant (finely chopped)
1 tbsp Italian herb
2 tbsp freshly chopped parsley
Olive oil
Salt & Pepper

Directions:
Remove pips from butternut
Brush olive oil ontop of butternut
Sprinkle salt and pepper ontop
Place butternut in drip / grilling tray and cook on low heat
Heat olive oil on solid plate or frying pan
Cook onions, baby marrows and egg plant
Add tomato, parsley and italian herbs
Leave to simmer for 10 minutes
Butternut is cooked when flesh is soft
Fill butternut with cooked ratatouille
Grill for 2 minutes on high heat

To speed up cooking of butternut, it can be par cooked in the microwave

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Funky Fungi

Ingredients:
6 Large black mushrooms
2 Sprigs spring onion
1 Clove crushed garlic
2 tsp Olive oil
40g Crumbled feta cheese

Directions:
Mix chopped onion, crushed garlic and olive oil and place on top of the mushrooms
Sprinkle feta while cooking (mushrooms only need to be cooked on flat side)

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Vegetable Kebabs

Ingredients:
2 Mielies (sweetcorn)
1 Punnet button mushrooms
Red, green and yellow peppers
Small onions

Directions:
Dice all ingredients and place on the skewers
Brush with olive oil
Grill until mielies (sweetcorn) are cooked

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Roast Potato Kebabs

Ingredients:
18 Baby potatoes
2 tsp Rosemary
2 tbsp Olive oil
2 tbsp Salt & Pepper mix

Directions:
Par cook baby potatoes (boil or microwave)
Place potatoes onto kebab sticks (use 2 sticks next to each other to avoid potatoes turning)
Mix other ingredients
Place kebabs on grill on medium heat and drizzle mixture onto potatoes while cooking
Wait for skins to become crispy, and serve

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