•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Grilled Vegetables with Chili Recipe
A bright spring dish, grilled vegetables in hot Chili sauce. Bright, beautiful, delicious and practically without oil.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Let's get started!!! First of all, we clean and wash the vegetables. Then we cut them beautifully-potatoes and eggplant into round slices one centimeter thick, carrots and bell peppers in strips, onions into quarters. We heat up the grill pan, and send the potatoes with carrots to fry. In the meantime, we begin to prepare the sauce-pour olive oil into the second frying pan, add cumin grains to taste, fry a little over high heat, then spread the beautifully chopped chili pepper and chopped garlic, also fry over high heat, stirring well.
    Let's get started!!! First of all, we clean and wash the vegetables. Then we cut them beautifully-potatoes and eggplant into round slices one centimeter thick, carrots and bell peppers in strips, onions into quarters. We heat up the grill pan, and send the potatoes with carrots to fry. In the meantime, we begin to prepare the sauce-pour olive oil into the second frying pan, add cumin grains to taste, fry a little over high heat, then spread the beautifully chopped chili pepper and chopped garlic, also fry over high heat, stirring well.
  2. After two minutes, make a low heat, add tomato paste, a glass of water and a spoonful of mustard seeds, mix, salt to taste, and leave to languish under the lid. In the meantime, do not forget about the vegetables, turning and frying on both sides until beautiful strips from the grill appear. We remove the potatoes and carrots to the sauce. Next, we grill the eggplant-remove it to the sauce, then the bell pepper, and the last onion-onion is pressed with a spatula to the grill pan. Mix so that the sauce covers all the vegetables, and simmer on low heat under the lid for 15 minutes. Done!
    After two minutes, make a low heat, add tomato paste, a glass of water and a spoonful of mustard seeds, mix, salt to taste, and leave to languish under the lid. In the meantime, do not forget about the vegetables, turning and frying on both sides until beautiful strips from the grill appear. We remove the potatoes and carrots to the sauce. Next, we grill the eggplant-remove it to the sauce, then the bell pepper, and the last onion-onion is pressed with a spatula to the grill pan. Mix so that the sauce covers all the vegetables, and simmer on low heat under the lid for 15 minutes. Done!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of