Roasted Mediterranean Vegetables sitting on a Whole-Wheat
Crouté with Gorgonzola, White Caramelised Onions
and Coriander Cream
Recipe by Jackie Cameron
Roasted vegetables are delicious. My particular preference is to roast Mediterranean veggies. Think courgettes (zucchini / baby marrow), aubergines (brinjals / eggplant), sundried tomatoes, olives and mushrooms. I include butternut and lots of rosemary to add a South Africa flavour. Place these vegetables on a crusty whole-wheat croute layered with gorgonzola, white caramelised onions, and finally a coriander crème. This offers a scrumptious savoury kick of note!
Yields : 2
435 g White Onions
500 ml White Wine
200 g Sugar
Roasted Vegetables what ever you enjoy-suggestions :
¼ small Butternut
½ Red Onion
4 Button Mushrooms
6 Sundried Tomatoes
1 Red Pepper
8 Cherry Tomatoes
Olive Oil for cooking
3 sprigs Fresh Rosemary
Salt and Pepper
10 sprigs Fresh Coriander
250 ml Cream
1 Lemon freshly squeezed
Whole-wheat bread rounds
30 g Gorgonzola or any Blue Cheese
1) Place all the caramelised onion ingredients into a heavy based pan. Allow to simmer until onions are caramelised and all of the white wine has reduced to make a white wine syrup that is coating the onion slices. Cool and refrigerate for later use
2) Peel, slice and chop the vegetables and drizzle with olive oil. Season and roast with rosemary in a hot oven until cooked
3) Liquidise the coriander and the cream. Do this for a short period as you do not want the cream to get thick just to be flavoured with the coriander. Add the lemon juice and start heating in a saucepan
4) Butter your whole-wheat bread rounds. Place in the oven to toast.
5) Place warm toasted whole-wheat bread rounds at the base of your plate. Layer the hot roasted vegetables with caramelised onions and gorgonzola. Finish with hot coriander cream and garnish.
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I look forward to hearing from you.