Mediterranean Vegetable Cups With Chili Soured Cream |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe uses a medley of vegetables to create a colourful, vegetarian dish with Mediterranean flavours. Ingredients:
6 red peppers |
1 teaspoon garlic salt |
1 large red onion |
12 cherry tomatoes, halved |
12 ears baby corn |
12 button mushrooms, sliced |
8 tablespoons chopped chives |
20 basil leaves, shredded |
1 tablespoon sesame seeds |
1 tablespoon lemon juice |
2 tablespoons olive oil |
salt & freshly ground black pepper |
2/3 cup sour cream |
1 green chili pepper, seeded and chopped |
2 tablespoons chopped fresh mint |
Directions:
1. Slice each pepper halfway across, forming 6 red pepper cups. Scoop out the seeds and rub the red pepper cups with garlic salt and set aside. Slice off the stalked top of each pepper and reserve as decoration. Finely chop the remaining top half of each red pepper.
2. Preheat the oven to 350°F Peel the large red onion. Slice off the top and bottom end of the onion, and halve lengthways, Carefully remove a layer of onion at a time from each half until you have six onion 'shells' and set aside. Chop up the remaining onion.
3. Mix together chopped red pepper, chopped onion, cherry tomatoes, baby sweetcorn and mushooms. Mix in 4 tablespoons of chives, basil, sesame seeds, lemon juice and 1 tablespoon of olive oil. Season with salt and freshly ground pepper. Place the vegetable mixture in a roasting tray and roast for 15 minutes.
4. Place the red pepper cups and onion shells on a greased baking sheet. Brush with the remaining olive oil and bake in the oven alongside the vegetable mixture for 15 minutes.
5. Meanwhile, mix together the soured cream, chili, 2 tablespoons of chopped chives and the mint. Cover and refrigerate until required.
6. To serve, place a pepper cup and red onion shell on six serving dishes, decorating with the reserved pepper tops. Spoon the baked red pepper mixture into the pepper cup and red onion shell. Sprinkle over remaining chives and serve with a dollop of chili soured cream on the side.
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