A
simple grilled vegetables by chef Raghu
Asparagus
spears
Baby
carrots
Baby
corn
Capsicum
Baby
potatoes
Pumpkin
Cauliflower
florets
Tomato
Spring
onion
Zucchini
Squash
Mushrooms
Rinse,
trim and cut vegetable. Precook baby potatoes, pumpkin, baby carrot,
cauliflower, asparagus and baby corn.
Grill
precook vegetables with olive oil, balsamic vinegar and chopped roasted garlic.
Later
combine tomatoes, zucchini, squash, and mushrooms with 2 Tbsp. of olive oil and
a generous amount of freshly-ground salt and pepper.
Stirring
every 2-3 minutes, until vegetables are tender and lightly charred. Remove
vegetables from grill when cooked.
Transfer
vegetables to a serving platter and drizzle with the prepared dressing. Serve
immediately
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OHS
(Oraange Hospitality Services) Hotel Management Consultancy, Catering &
Events, Hotel Room Bookings. Hire a Chef, Industrial Kitchen Equipment
For
Catering / Event bookings / ODC or Banquet Stewards
Call:
6361940447 or Mail us on info@ohsblr.com
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