Relish this nutritious and colourful salad!
1 Red capsicum
1 Yellow capsicum
1 Yellow carrot
8 Small florets of broccoli
1 Big tomato
Olive Oil to saute
Salt & pepper to taste
Grated mozzarella cheese
Barbeque sticks or toothpics
Wash all the vegetables and pat dry on a clean towel.
Deseed the capsicums and cut into medium sized pieces.
Scrape the carrot and cut into thick slices.
Steam the broccoli florets for about 7 minutes till they are done but still crunchy.
Heat the olive oil in a non-stick pan and sauté whole cleaned mushrooms. Sauté till mushrooms are cooked but not overdone. Drain on a paper towel.
Sauté the carrot slices and baby corns in the same way and drain on a paper towel.
Saute all the capsicum pieces & broccoli florets. Towards the end, add cherry tomatoes also. Drain on the paper towel.
Sprinkle salt, pepper, and basil on all vegetables.
Skewer all the vegetable pieces on a stick in this order - the three capsicums, carrot, baby corn, broccoli, mushroom, cherry tomato.
Arrange all the 8 sticks on an ovenproof dish. Add grated cheese on top of each stick and sprinkle some more basil on top.
Heat in a pre-heated oven for 2-3 minutes or till the cheese starts melting.
The Veg Exotica Salad is ready to be served!