ULTIMATE MEDITERRANEAN "BRAAIBROODJIE"

- METHOD -

Fry the courgettes with one tablespoon of olive oil in a non-stick pan until cooked through. Remove and set aside. Brush aubergine slices on both sides with a bit of olive oil and fry them over low heat in the same pan until cooked through. Remove and set aside. Finally stir-fry the yellow pepper in a splash of olive oil until cooked and soft.

Next slice the bread in half lengthwise. Mix together the butter and garlic to make garlic butter. Spread garlic butter evenly over both halves of the bread.  Load bottom half of the bread with vegetables and sprinkle the veggies generously with our Cape Herb & Spice Greek Lemon & Herb rub. Cover veggies with mozzarella and place the other half of the loaf on top. Press down lightly on the loaf to flatten it a bit and then place loaf in a large braai grid. Braai over very low coals, turning frequently. (Cooks note: If your fire is too hot or the grid is too close to the coals, the bread will burn outside and the cheese won’t melt. You want a really low and slow fire so that the bread toasts and the cheese has a chance to melt.)

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za