8 March 2014

Garlic & herb rye nachos with char-grilled vegetables

I love nachos served with mixed grilled vegetables, cheese and refried beans. This time I again used Finnish rye nachos, which are very tasty and savoury. I can't think of anything better at the moment than relaxing at home eating nachos. Let the relaxing weekend commence!


(You can use any vegetables of your choice, and also other sauces. Get creative!)

130g garlic & herb nachos
½ zucchini
½ aubergine
1 romano pepper
1 shallot
1 halloumi
Vegetable oil for grilling
Refried beans (If you also want to add refried beans to your nachos, have a look at my previous recipe for them.) 
Hot cheese dip (Cornish Cruncher cheese bake with cider)
Spicy chilli sauce

Slice the vegetables and the halloumi. Heat some vegetable oil in a griddle pan and char-grill the vegetables and the halloumi on it until they have dark grilling marks. Then fry the shallot rings in a separate pan until soft.

Place the nachos on an oven proof dish, put the refried beans, vegetables and halloumi on the top and heat through in the oven for about 10 minutes.

Serve warm with the chilli sauce and cheese dip.

Have a nice nacho night!

Your VegHog

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