Vegetable grill | Women's Weekly Food

Ingredients

• 2 carrots, chopped coarsely
• 2 tablespoon buttermilk
• 1 teaspoon each ground cumin and coriander
• 2 red capsicums
• 3 baby eggplants, sliced thinly
• 1 small_piece red onion, sliced thickly
• 100 gram button mushrooms, sliced thickly
• 200 gram canned artichoke hearts, drained, chopped coarsely
• 8 slice sourdough
• 1 cup coarsely grated low-fat cheddar
• 2 tablespoon coarsely chopped fresh flat-leaf parsley