Mediterranean Vegetable Skewers Oriental Red Chilli Sauce

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Top Rated Recipe

Chef Shailendra Kekade

Last Updated: Sep 05, 2019

Mediterranean Vegetable Skewers Oriental Red Chilli Sauce

About Mediterranean Vegetable Skewers Oriental Red Chilli Sauce

Table of Contents

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

  • 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
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  • 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.
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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

How to Make Mediterranean Vegetable Skewers Oriental Red Chilli Sauce (Stepwise Photos)

Method

  1. 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.
  2. 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.
  3. Heat 1 tbsp olive oil in another non-stick pan, add basil and tomato pulao and toss till it is well heated through.
  4. 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.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Key Details:

Prep:25 minutes

Cook time: 10 minutes

Difficulty Level: Moderate

Course: Main Course

Cuisine: Fusion

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