Grilled antioxidants galore
METHOD:
- Parboil/steam the cauliflower, the broccoli, and the wedges of the carrot.
- Keep them aside
- Next, take some cooking medium and sauté and grill all veggies one by one on a flat skillet, shifting sides as and when required.
- Now take the broccoli florets, give them gentle pressure with the palm of your hand, and grill/sauté them on the same skillet.
- Next do the same with thick slices of the horizontally cut potato slices. The onion slices and the tomatoes.
- See to it that the cauliflower is dipped into a little extra cooking medium and give it a roast slowly but gently.
- All this takes a little of your time but a lot of concentration so that you neither overcook the veggies nor burn them.
- Now put a dash of butter and sprinkle salt and pepper.
- Put in a microwave to heat it up all together and serve hot.
NOTE:
- This dish only has veggies.
- No carbs
- No extra oil or extra masalas.
- Serve it with broccoli soup and grilled toast.
- IMP
- It’s full of fiber.
- It’s full of antioxidants and rich in phytonutrients.
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