Grilled vegetables with raita as an appetiser

• 2 tbsp red wine vinegar
• 1 tbsp mustard
• 1 ½ tbsp honey
• Juice of 3 cm ginger
• 1 chopped chilli pepper
• Black pepper
• 1 tbsp fennel seeds

• Olive oil
• Fleur de sel
• 1 firm courgette
• 1 aubergine
• 1 red pepper
• 20 cherry tomatoes
• 1 bulb of fennel
• 8 large mushrooms

• 4 spring onions
• 2,5 dl thick yoghurt (biogarde or soy yoghurt)
• Pinch of cayenne pepper
• Amanprana Orac Botanico mix mild
• 1 tbsp cumin powder
• 3 sprigs of fresh mint

Ingrediënten voor gegrilde groenten met raita

1. Start by making the marinade and mix all the ingredients for the marinade together.
2. Then cut the courgette and aubergine into 1 cm slices.
3. Sprinkle them with Fleur de sel and let them drain under pressure for 1 hour.
4. After 1 hour, rinse the courgette and aubergine under water and dry them on a kitchen towel.
5. In the meantime, cut the paprika into large pieces and cook the fennel half and cut it lengthwise into four.
6. Place all the vegetables in a bowl, pour the marinade over the vegetables and leave for one hour.
7. Cut the spring onions into rings and rinse them under running water.
8. Drain well and mix them with the rest of the ingredients and the olive oil in the oven dish.
9. Place the dish in the oven at 220°C for about 15 to 20 minutes.
10. In the meantime, make the Indian raita.
11. Chop the spring onions and mix them with the yoghurt, ORAC spicy, cumin powder and fresh mint.
12. Serve the grilled vegetables with the dip on a nice platter.