Sunday, 8 December 2013

Yummy Veggie Stack



I wanted to do something colorful today but not the traditional tossed salad. So I decided upon a veggie stack. The grilled vegetables tasted absolutely gorgeous flavored with a honey-lemon twist tahini and orange-honey sauce. A great starter for any occasion.

Veggie Stack

Ingredients:

For the stack:
1 big tomato
1 big onion
1 brinjal (eggplant)
1 cucumber

For marination:
3 tsp virgin olive oil
Juice of 1 lemon
Handful of fresh basil leaves
3-4 cloves of garlic minced
Salt
Pepper

For Honey-lemon Tahini:
3 tbsp tahini
juice of half a lemon
2 tsp honey
1 clove garlic minced
Salt
Pepper

For Orange-Honey sauce:
1/2 cup orange juice
1/4 cup honey
1 tsp corn starch
1/2 tsp orange peel zest
1 orange quartered and cut into 1 inch pieces

Recipe:

Slice tomato, onion, cucumber, brinjal into 1/2 inch thick rounds.

Finely chop the basil leaves.

Take a mixing bowl and add to it olive oil, lemon juice, salt, pepper, minced garlic, chopped basil leaves and whisk together.

Add sliced veggies into the bowl and toss gently to coat well with the marinade mix.

Cover the bowl and refrigerate for at least 2 hours.

Once marination is complete, grill vegetable slices on both sides until slightly charred.

Remove veggies from grill and keep aside.

To prepare honey-lemon twist tahini:

Take tahini, lemon juice, honey and garlic in a mixing bowl and blend together until smooth.

Season with salt and pepper.

To prepare Orange-Honey sauce:

Take orange juice and honey in a saucepan and bring to boil.

When the juice starts to boil, add the cornstarch and stir well.

Add the orange peel zest.

Add the orange pieces.

Let the mixture thicken on medium flame for another 3-4 minutes.

Assembling the veggie stack.

Take a individual serving plates and place a slice each of tomato, onion, cucumber, brinjal and onion, in that order.

Add tahini anywhere between the stack layers.

Drizzle the stack with orange-honey sauce.

Enjoy the colorful feast.