Sunday, June 10, 2012

Marinated Vegetables.

In continuing with the summer theme, let me share one of my personal favorites in no-stress cooking. Marinated  Vegetables are so easy to make that even the biggest kitchen-phobe would toss it with a smile. I found this recipe in the Good Housekeeping India magazine, and have used it for years to wow the guests at my dinner parties. And the best part? My waistline loves the fresh n light meal :)

To make Marinated Vegetables you will need:
1 medium cauliflower, broken into florets
1 cup peas
2 red peppers
1 green pepper
200 gm mushrooms, quartered
1 yellow pepper
200 gm french beans, sliced diagonally
10 carrots, sliced diagonally
1 small broccoli, cut into florets
1/2 kg baby potatoes
5 tbsp fresh basil, finely chopped
(of course, you could substitute the veggies with any seasonal produce you enjoy)

MARINADE: 2 tbsp olive oil
                       1 stick cinnamon
                      2 bay leaves
                      4 cloves
                      3 onions, sliced
                      5 cloves garlic, minced
                     1/2 cup vinegar
                      1/2 cup water
                     2 tbsp sugar
                     1 tsp dried rosemary
                     salt, pepper and red chilli powder, to taste.

Method: Steam all the veggies till crunchy but done. Boil and peel the potatoes. Heat oil and add the whole spices. Add the onions and saute till brown. Add the garlic and saute till golden. Then add the rest of the marinade ingredients and bring to a boil. Reduce flame and simmer for 8 minutes. Season well. Pour the prepared marinade on the steamed veggies and leave at room temperature for a few hours. Garnish with basil just before serving with dinner rolls or pasta. 

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