Barbecue Vegetable Tarts with Black Butter Sauce

    1 hour 15 minutes

    This is a great vegetable side dish where capsicum, eggplant, zucchini and more are grilled on the barbecue and served with butter sauce. You can omit the tart shells if you prefer and just serve the vegies on plates.

    1 person made this

    Serves: 6 

    • 1 red capsicum
    • 1 yellow capsicum
    • 1 green capsicum
    • 1 eggplant, slice but not peeled
    • 2 zucchini, unpeeled
    • 12 green beans
    • 12 snow peas
    • oil for cooking
    • salt and pepper
    • 6 baked tartlet shells
    • Black butter sauce
    • 100g butter
    • 1 1/2 tablespoons wine vinegar
    • 3 tablespoons chopped parsley

    Preparation:45min  ›  Cook:30min  ›  Ready in:1hour15min 

    1. Cut the capsicums into large pieces and remove seeds. Place on a foil covered tray, skin up and char under a hot grill until blackened. Remove skin and set aside.
    2. Salt the eggplant lightly and set aside for half an hour. Rinse and pat dry. Slice the zucchini lengthwise into strips. Blank the beans until tender and string the snow peas.
    3. Oil the vegetables (olive oil spray works well) and cook on the barbecue until they have nice grill marks. Meanwhile, heat the tart shells.
    4. Black butter sauce:

    5. Heat butter in a saucepan and allow to cook to a rich dark colour. Add the vinegar and sizzle for a second, then add the chopped parsley.
    6. Arrange the vegetables in the tart shells and spoon the butter sauce over.

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