Whenever we lay hands on exotic veggies,I make this stir-fry.The only effort involved in making this is cleaning the cauliflower and broccoli and chopping the vegetables.It gets done in a jiffy and makes a great meal.I am lucky that hubby doesn’t ask for dinner after finishing this meal;-)
This time however,I decided to make it differently and followed Raaga’s recipe of Crumb Tossed veggies.As with all her other recipes that I have tried,this one too was absolutely delicious and hubby has given his thumbs-up.Thank you Raaga!!Click here for her original recipe and scroll down for my version[with a few changes].
Baked Veggies with Crumbs
Broccoli florets – ½ cup
Cauliflower florets – ½ cup
Carrots, diced – ½ cup[I did not add]
Mushrooms – ¼ cup
Baby Corn – ¼ cup
Colored bell peppers – ¼ cup
Bread Crumbs – 2-3 tbsp
Olive Oil – 1 tbsp
Chilli Flakes – 1 tsp
Parsley – ½ tsp[I did not add]
Basil – ½ tsp[I did not add]
Roasted Garlic – ½ tsp
Salt to Taste
I substituted Parsley and Basil with Mixed Herbs and Oregano.
Preheat the oven to 200*C.
In a kadai,heat the olive oil and add the chili flakes, parsley, garlic and basil[I added mixed herbs and oregano].
Add the cooked vegetables and the salt.
Toss well and cook for about two minutes.
Add the bread crumbs and toss again. Transfer this to a lightly greased baking dish and bake for 10 minutes.
I served it with Mushroom Soup and Mashed Potatoes for a very satisfying meal!!