How To make Vegetable Platter
1 lg Head of Boston or other
-soft lettuce, separated -into individual leaves 1 bn Of scallions, cut into
-2-inch lengths 1 c Coriander leaves
1 c Mint leaves
1 c Fresh Asian or regular
-basil leaves 1 Cucumber, peeled in
-alternating strips, halved -lengthwise and slice -thinly crosswise 4 oz Fresh bean sprouts
Pickled shallots (optional) On a large platter, decoratively arrange all of the ingredients in separate groups. Use in recipes where required. This is a basic thing in Vietnamese cuisine, served with all sorts of grilled foods. Such uses of raw veggies herbs are one of the things about Vietnamese cuisine that makes it so fresh and appealing. Vietnamese meals include an abundance of fresh lettuce, herbs, unripe fruits and raw vegetables. These are arranged attractively on a platter and are used for wrapping cooked foods at the table, usually dipped in Nuoc Cham and eaten out of hand. The following herbs, both very important to the Vietnamese, would be authentic additions to the Vegetable Platter: One is the "saw leaf herb" (Eryngium foetidium), or ngo gai in Vietnamese), a coriander relative. The other is polygonum (P. pulchrum or rau ram in Vietnamese), with pinkish stems, pointed green leaves and purplish markings. They can be found occasionally at Southeast Asian markets. If you have access to unripe mango, banana, papaya or apple and star fruit (carambola), add them to the platter. You may select or substitute the ingredients according to availability and personal taste. Yield: 4 to 6 servings. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; March 18 1991.
How To make Vegetable Platter's Videos
Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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Grilled Vegetable Platter - Parrillada de Verduras Recipe
EPISODE #33 - Grilled Vegetable Platter - Parrillada de Verduras Recipe
FULL RECIPE HERE:
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Tandoori Vegetables | No Oven Recipe | Indian Starter Recipe
Tandoori Vegetables - Indian Starter Recipe - The Bombay Chef – Varun Inamdar
Learn how to make Tandoori Vegetables with chef Varun Inamdar only on Rajshri Food.
Tandoori vegetable recipe is undoubtedly everyone's favourite. The flavours of vegetables cooked in tandoori style is what beats every other tandoori recipe. This vegetarian recipe can be served as a starter and looks great with loads of colours when arranged well. This tandoori recipe is not only easy to make but healthy too.
Ingredients
Choice of vegetables
100 gms baby potatoes (par boiled and peeled)
100 gms mushrooms
100 gms okra
100 gms cauliflower florets
100 gms tendli (ivy gourd)
100 gms mixed peppers
Marination
250 gms Dahi
1.5 tbsp roasted gram flour
1 tsp haldi pwd
2 tbsp red chilli pwd
1 tsp garam masala powder
1 tsp ginger garlic paste
Salt to taste
2 tbsp mustard oil
1 tsp crushed corriander seeds
1 tsp chaat masala powder
Garnish
Coriander leaves
onions slices
lemons halves
Method
Cut the vegetables into large chunks.
For marination:
In a bowl add 250 gms Dahi, 1.5 tbsp roasted gram flour, 1 tsp haldi powder, 2 tbsp red chilli powder, 1 tsp garam masala powder, 1 tsp ginger garlic paste, Salt to taste, 2 tbsp mustard oil, 1 tsp crushed coriander seeds, 1 tsp chaat masala powder and mix it well.
Add the vegetables into the bowl, mix nicely and allow it to marinate for half an hour.
Roast the vegetables on the skewers, cook for 20-30 mins at 200 degrees Celsius in a preheated oven.
Garnish with Coriander leaves, onions slices and lemons halves.
The tandoori vegetables are ready to be served
Host: Varun Inamdar
Copyrights: Rajshri Entertainment Private Limited
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Ultimate Vegetable Platter How-To / Raw Veggie Crudite / Perfect for the Holidays!
Looking to eat healthier over the holidays? Want to help your host with a gorgeous appetizer? Please look no further than the humble veggie platter, or crudite, but upscale and fabulous! It's one of my favorite things to make and take to a party!
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Mixed Vegetable Platter | How to make Grilled Vegetables at home | Healthy vegetable platter recipe.
Mixed Vegetable Platter. How to make grilled mixed vegetable platter at home. Easy and quick recipe. Healthy recipe. This is our take on a delicious Mediterranean style grilled vegetables recipe. This is full of goodness and plenty of your five a day. The vibrant colors of the summer vegetables medley is ideal platter for the summer weather. This recipe can be easily adjusted to your liking.
Ingredients:
1 tsp Paprika
1 tsp Turmeric Powder
Salt to taste
3 tbsp Olive Oil
Halloumi Cheese
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