By Mandy Starters/Snacks
October 9, 2018
These dive-in vegetarian nachos with fresh herby ranch dressing are delicious. Make one large bowl for everyone to tuck into or make seperate portions and serve as a starter.
1 large firm avocado, sliced
1 red pepper, cut into thick slices
1 aubergine, sliced lengthways
1 courgette, sliced lengthways
1 mealie, boiled for 2 min
3 tbsp olive oil
200g pack tortilla chips
100g hard mozzarella, grated creamy ranch dressing
1 tbsp sour cream
1 tbsp mayonnaise
1 tbsp parsley, chives or dill, chopped
1 tsp vinegar or lemon juice
1 garlic clove, grated
1Brush the veg with oil and braai or griddle for 10 min, turning, until tender.
2Warm the tortilla chips in an ovenproof dish with the mozzarella, to melt, on the braai or in a hot oven.
3Mix together all the dressing ingredients, then cut the corn off the cob and add to the tortillas with the rest of the grilled veg. Drizzle over the dressing and serve immediately.
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