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Spicy Mixed Vegetable Salad

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  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Button onions 8
  Zucchini 2 , sliced
  Button mushrooms 4 Ounce (125 Gram)
  Cauliflower florets 4
  Celery sticks 2 , chopped
  Canned tomatoes 400 Gram (1 Can)
  Coriander seeds 6
  Bouquet garni 1
  Dry white wine 4 Tablespoon
  Green peppercorns 1 Tablespoon
  Salt To Taste
  Parsley sprigs/Coriander 1 Tablespoon (To Garnish)

Heat the oil in a pan, add the garlic and cook for 2 minutes, without browning.
Stir in the onions, zucchini, mushrooms, cauliflower and celery.
Add the tomatoes with their juice and bring to the boil.
Add the coriander seeds, bouquet garni, wine, peppercorns if using, and salt to taste.
Simmer rapidly for 15 to 20 minutes, until the vegetables are just tender and the liquid reduced.
Discard the bouquet garni and leave to cool.
Spoon into a serving dish and chill until required.
Garnish with coriander or parsley to serve.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Spicy Mixed Vegetable Salad Recipe