Mediterranean Vegetable Skewers Oriental Red Chilli Sauce

Mediterranean Vegetable Skewers Oriental Red Chilli Sauce

By Chef Shailendra Kekade

From Style Chef

Prep: 25 minutes

Cook: 10 minutes

Method: Moderate

Course: Main Course

Type: Fusion

Key Ingredients:

Vegetables marinated with oriental chilli sauce, skewed onto skewers, cooked and served on a bed of basil and tomato pulao

Ingredients

Medium yellow zucchini, cut into square pieces 1
Medium green zucchini, cut into square pieces 1
Medium red capsicum, cut into square pieces 1
Medium yellow capsicum, cut into square pieces 1
Medium green capsicum, cut into square pieces 1
Button mushrooms 7 to 8
Broccoli florets 7 to 8
Oriental red chilli sauce 2 tbsps
Garlic, chopped 1 tbsp
Salt to taste
Black peppercorns, crushed to taste
Fresh basil leaves, chopped 1 tbsp + to garnish
Olive oil 2 tbsps + to sprinkle
Basil and tomato pulao to serve
Lemon ½
Onion jam to serve
Tamarind sauce to serve

Methods

Take green zucchini, yellow zucchini, red capsicum, yellow capsicum and green capsicum, button mushrooms and broccoli florets in a mixing bowl, add garlic, salt, crushed black peppercorns, basil leaves, olive oil and red chilli sauce and mix well so that all the vegetables are well coated.
Skew the vegetables onto skewers. Heat a non-stick pan, keep the skewers in it and sprinkle some olive oil over them and cook, rotating the skewers so that the vegetables are cooked evenly all around.
Heat 1 tbsp olive oil in another non-stick pan, add basil and tomato pulao and toss till it is well heated through.
Make a bed of the pulao on a serving plate, place the skewers on it, squeeze the juice of ½ lemon and garnish with basil leaves. Serve hot accompanied with bowls of tamarind sauce and onion jam.

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