Grilled Summertime Antipasto.

(Posted by Suzi Cooking With the Seasons)

2 eggplants

2 teasp salt

1 red and 1 yellow capsicum/bell pepper

2 large zucchini

1 large red onion

12 mushrooms

Olive oil

155gr/5oz thinly sliced mozzarella cheese (or cubes or this and feta)

155gr/5oz thinly sliced salami (use your favourite or a mix)

1 tomato, cut into wedges or cherry tomatoes halves

1/2 c pitted black olives

Dressing:

1/2 cup olive oil

1/3 cup chopped fresh basil

1 Tblsp. balsamic vinegar

1 Tblsp. Dijon mustard

3 cloves garlic

1/2 teasp salt and pepper to taste

Finely chopped flat leaf parsley to serve.

Cut eggplant into 1/2 " thick slices. In colander, sprinkle eggplant with salt; toss to coat and let drain for 30 minutes.

Meanwhile, place capsicum/peppers on greased grill. Grill, turning often, for 15 minutes, or until charred. Let cool slightly. Peel, seed and cut peppers into 1" wide strips. Set aside.

Diagonally cut into zucchini into 1/2 inch thick slices. Cut onion into 1/2 inch thick slices. Trim stems from mushroom caps. Rinse eggplant under cold running water; pat dry. Lightly brush vegetables with oil. Grill, turning occasionally, until vegetables are tender but not charred. Set aside each one as they cook.

In bowl, whisk together oil, basil, vinegar, mustard, garlic, salt and pepper. Add mushrooms and turn to coat; transfer mushrooms to large shallow baking dish. Repeat with onion, then zucchini, peppers and eggplants, arranging vegetables separately in dish. Refrigerate and marinate for at least 8 or up to 24 hours; bring to room temperature before serving.

To serve, attractively arrange vegetables and cheese on large platter. If using salami, fold into cornets by overlapping 2 or 3 slices, then folding in half lengthwise before forming into cone shape. Garnish with with tomatoes and olives.Sprinkle with parsley.

Makes 6-8 servings.

Kid's Healthy Burgers

500g lean ground beef

1 (425g/13.5oz) tin butter or cannellini beans, drained and mashed

2 teaspoons Worcestershire sauce

1 teaspoon barbecue sauce

1 onion, finely chopped

2 teaspoons mixed dried herbs OR fresh

2 Tablespoons fresh parsley, finely chopped

1/8 teaspoon white pepper

1 egg, lightly beaten

4 slices reduced fat processed cheese slices, halved

spray oil

lettuce, to serve

soft bread rolls, toasted to serve

Place beef, beans, sauces, onion, herbs, parsley, pepper and egg in a large bowl. Mix with your hands to combine well. (Add salt if desired)

Divide mixture into 8. Divide each portion in half.

Flatten one half and place 1/2 a slice of cheese on top. Top with the other half of the meat. Shape so that all the cheese is covered.

Spray a non-stick frying pan with oil spray. Heat to medium and cook each burger for 5 minutes each side or until golden and cooked through.

Serve in a roll with lettuce, and salt reduced tomato sauce/ketchup

Serves 8.

Enjoy Suzi