I am a self confessed veggie-holic ( if such term exists:) and there is nothing like a full bowl of veggies roasted, grilled, or souped for the dinner after a hectic day of work , if someone else is helping you to chop and slice … tastier it becomes. Thanks DH for understanding me purr-fectly.
Yesterday had this pan roasted vegetables with Paneer for the dinner.It’s a simple, easy and quick and you can use any vegetables which are there in your fridge. While making this try to add visual appeal by adding as much color as you can, to jazz up your plate and make it much more interesting.
Serving Per Recipe = 2
Time = 15 minutes
- Potato medium sized 2
- Green Bell Peppers 1
- Carrots 2
- Olive oil 2 tbsp
- Paneer ( you can use tofu too) 100g
- Cabbage 1 cup chopped
- Black olive to garnish
- Mixed herb seasoning
- Salt 3-4 dash
Wash peel and slice all the vegetables into equal sized strips.
Now add green bell pepper strips and cabbage and let it cook for 4-5 more minutes and a bit browned too. Now take out these veggies in a other dish. and pour rest of the olive oil. and grill paneer slices too.
Cook paneer till it is browned on both side. Now slice this paneer and mix it with the roasted vegetables. Sprinkle salt and seasoning and garnish with black olives.