Spicy Roast Vegetables Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Ingredients
| Extra virgin olive oil | 2 Tablespoon | |
| 1/2 teaspoon white cumin seeds | ||
| 1 green pepper, cored, deseeded and thickly sliced | ||
| 1 red pepper, cored, deseeded and thickly sliced | ||
| 1 orange pepper, cored, deseeded and thickly sliced | ||
| 2 courgettes, diagonally sliced | ||
| Tomatoes | 2 , halved | |
| Red onions | 2 , quartered | |
| 1 aubergine, thickly sliced | ||
| Green chillies | 2 , sliced | |
| Garlic | 4 Clove (5gm) | |
| Root ginger | 12.5 Gram, shredded | |
| Red chillies | 1 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Chopped coriander | 1 Tablespoon, garnish | |
| Lemon wedges, to serve | ||
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.
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.
Chef
