Two years back when I was hosting a Diwali dinner for my Indian friends, I wanted to try a different kind of starter. By different I mean something non fried, something which I could bake & still it would give a good competition to the fried starters. So I took out all the vegetables I had & soaked them in a marinade & then put them in the oven. I kept my fingers crossed because I had no time to check the flavors…really!! That veggie platter came out of the oven & went straight to the serving table. And in no time it was all gone!!!! You will be amazed at the flavor of marinated bell peppers when they are baked.
Also not to miss the brilliant splash of color which they add to the otherwise dull colored veggies.
Servings: 4 Serving size: 2 skewers
Preparation time: 30 minutes Refrigeration time: 1 hour
Baking time: 20 minutes Ready in: 2 hours
Difficulty level: medium Course: Starter
For the marinade:
1 cup non-fat yogurt
1/4 cup light sour cream (optional)
1 tablespoon lime juice
1 tablespoon freshly made ginger paste
1 tablespoon freshly made garlic paste ( omit during navratri )
1 teaspoon black pepper
1 teaspoon rock salt
1/2 tablespoon dried methi (fenugreek) leaves
Salt as per taste
1/2 each …….Green, red, yellow & orange bell peppers
1/2 Onion ( omit during navratri )
1 medium sized potato
1 cup cottage cheese (paneer)
8 small skewers
1 teaspoon oil
1 teaspoon chat masala
- After washing your hands mix yogurt, cream & lime juice.
- Add ginger – garlic pastes & rest of the spices to the yogurt mix.
- Rinse all the veggies with water & then cut them in small squares (1 inch by 1 inch).
- (You should have 8-10 pieces of each veggie approximately except onion which should be double )
- Put all the veggies in the marinade & refrigerate for an hour.
- Before you arrange the marinated veggies on the skewers, make sure you start preheating your oven at 375o F (190o C). You save time by doing this!
- Grease the skewers by rubbing oil on them & then arrange the veggies on them.
- Bake the skewers for 20 minutes.
- Sprinkle some chat masala over them & serve hot with mint sauce.
How to make mint sauce:
Well, actually there is no fixed recipe for this. But here’s what I usually do:
Take 1 cup cilantro, ¼ cup mint leaves, ¼ cup onion, 1 green chili, 2 flakes garlic & 1 inch fresh ginger stem. Make a paste of all these in a blender. Add 1 tablespoon lime juice, 1 teaspoon cream/yogurt & salt as per taste to the green paste. Mix them well & enjoy!!!
Future variations for the veggie platter:
You can use mushrooms & cauliflower.
You can try vinaigrette (see my previous post) as a marinade. You will get an equally tasty veggie platter.
Low in calories & fat
Source of proteins, minerals & vitamins
High in fiber
Bell Peppers & optimal health……………
· One cup of raw, chopped red peppers provides over 100% of the DV for vitamin C and vitamin A.
· Green peppers are a very good source of fiber, folic acid and vitamin K as well as the minerals molybdenum and manganese.
· Colorful Protection Against Free Radicals
· Reduce Risk of Cardiovascular Disease
· Promote Lung Health