Baked Mussels & Bell Peppers...

Roasted Peppers with Rosemary & Garlic
Ingredient

• 2 large bell peppers
• 2 sprigs rosemary
  
• 8 small cherry tomatoes, halved
• 3 cloves garlic, chopped
• 5 tbsp olive oil
• 2 tsp balsamic vinegar

Method

1. Slice bell peppers into half. Remove seeds. Toss with 1 tbsp olive oil.
2. Place peppers cut side up in a baking dish. Bake in preheated oven at 160 deg cel for 40mins.
3. Fill each peppers cavity evenly with cherry tomatoes, garlic & rosemary. Drizzle in remaining olive oil. Continue to bake for 30mins. Remove dish from oven. Drizzle over balsamic vinegar before serving.

Grilled Eggplants
Ingredient

• 1 medium Australia Eggplant
• 1 tsp salt
• 2 tbsp olive oil

Method

1. Slice eggplant into 6 slices. Rub salt evenly over each slices and leave aside for 10mins.
   
2. Drain away liquid and pat dry each slices.
3. Lightly grease and heat up a grill pan. Brush the eggplant with olive oil and grill till golden brown on each side.
   

Baked Mussels with Garlic & Basil
Ingredient

• 450gm frozen mussels, thaw
• 15gm basil, chopped
• 3 cloves garlic, chopped
• 30gm butter, soften
• 1/4 tsp black pepper
  
• 1/2 cup mozzarella cheese
  

Method

1. Mix basil, garlic, butter & black pepper together.
2. Arrange mussels in single layer in a casserole. Spread butter mixture evenly over the mussels. Sprinkle mozzarella cheese over.
3. Bake in preheated oven at 220 deg cel for 10mins.