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Spicy Roast Vegetables

Global.Potpourri's picture
Ingredients
  Extra virgin olive oil 2 Tablespoon
  White cumin seeds 1⁄2 Teaspoon
  Green pepper 1 , cored, deseeded and thickly sliced
  Red pepper 1 , cored, deseeded and thickly sliced
  Orange pepper 1 , cored, deseeded and thickly sliced
  Courgettes 2 , diagonally sliced
  Tomatoes 2 , halved
  Red onions 2 , quartered
  Aubergine 1 , thickly sliced
  Fresh green chili 2 , sliced (thick)
  Garlic 4 Clove (20 gm)
  Fresh root ginger 1 Inch, shredded
  Crushed dried red chilies 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped fresh coriander 1 Tablespoon (for garnish)
  Lemon wedges 4 (for serving)
Directions

Heat a grill pan for 2 minutes.
Pour in the olive oil, then add the cumin seeds.
Lower the heat to medium.
Arrange the vegetables in the pan with a pair of tongs, then add the green chillies, garlic, ginger, red chillies and salt and increase the heat.
Cook the vegetables for 7-10 minutes, turning them with the tongs.
Serve hot with lemon wedges and garnish with the fresh coriander.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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