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Van Grilled Vegetables Recipe
|Paneer/Tofu||200 Gram, cut in triangles|
|Broccoli florets||8 (With Small Stalks)|
|Cauliflower florets||8 (With Small Stalks)|
|Tomatoes||2 , seeded & each cut into 8 pieces|
|Brinjal||1 , cut into 14 inch thick diagonal slices (Sprinkle With Salt, Keep For 15 Minutes And Rinse, Pat Dry)|
|Zucchini||1⁄2 , cut into thick sticks|
|Onion||1 , cut in 8 pieces|
|Marinade||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Red chili flakes||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1969 Calories from Fat 1195
% Daily Value*
Total Fat 142 g217.8%
Saturated Fat 17.4 g86.9%
Trans Fat 0 g
Cholesterol 20 mg
Sodium 6417.9 mg267.4%
Total Carbohydrates 161 g53.8%
Dietary Fiber 24.3 g97.3%
Sugars 106.3 g
Protein 44 g88.2%
Vitamin A 130.4% Vitamin C 393.7%
Calcium 38.2% Iron 34.7%
*Based on a 2000 Calorie diet
Add paneer or tofu and all vegetables.
Marinate for at least 2 hours or till serving time.
Heat a non stick pan and put paneer/tofu pieces only.
Do not stir too much.
When dark spots appear on one side then turn it over.
Remove from pan and keep aside.
Pick up the other veggies, leaving behind the marinade.
Reserve the marinade.
Spread all in the pan and keep on medium heat.
Stir occasionally till they get a grilled appearance.
To serve, arrange the veggies and tofu in a serving platter.
Pour the reserved marinade of olive oil and warm in a microwave.