Lunch: Spiced Grilled Vegetables
Ingredients
1/4 cup dried fenugreek leaves, crushed
1/4 cup grapeseed oil
1 tablespoon garam masala
1 teaspoon ground cumin
A pinch of salt
A pinch of pepper
4 portabello mushrooms, stems and gills removed
2 ears of corn, husked
1 red pepper, seeds removed and cut in half
1 yellow pepper, seeds removed and cut in half
Instructions
Preheat the grill to medium-high heat.
Put the fenugreek, oil, garam masala, cumin, salt and pepper in a small bowl and stir. Brush the spice oil onto the mushrooms, corn and peppers and grill until they are tender-crisp and slightly charred around the edges, brushing more spice oil onto them as they grill. Cut into bite-size pieces and serve on a platter or as a side dish.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
