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Out-of -season mixed vegetables Zucchini (small about 200g) One Red bell pepper (small) One Yellow bell pepper (small) One Button mushrooms 50 g Broccoli 1 small floret String beans A handful Baby corns Two to three Mixed dried herbs A large pinch Olive oil ¼ cup Balsamic Vinegar/Malt vinegar 1 tbsp (mixed with 1tbsp honey) Method Wash and slice the zucchini in thin rounds. Wipe clean with a moist cloth the peppers, core and quarter then slice. Do the same with the mushrooms. Cut the baby corns in halves. Blanch the broccoli in boiling water and refresh in ice-cold water. Boil the beans in salted water for two minutes and cut in bite-sized length. Heat oil in a skillet and put in the vegetables — first the zucchini, then the mushrooms and beans, followed by babycorn and broccoli and the peppers in the end. Sprinkle the vinegar all over, along with the salt and dried mixed herbs, turn the flame high and stir-fry for one minute stirring briskly. Remove from stove and keep covered for another minute. Adjust seasoning and enjoy.
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For a long time now we have taken offence whenever the steward in a restaurant ‘pushes’ seasonal mixed vegetables. More often than not what appears —if one doesn’t resist strongly enough — is a greasy, over-spiced mélange of shrivelled carrots, stringy beans, left-over jeera aloo, a widowed floret of broccoli to add the touch of exotic, few pieces of paneer that failed to make the tikka grade with a sprinkling of rehydrated green peas! One of our friends believes that when jal farezi turns jal farebi (fraudulent), it transforms into mixed seasonal vegetables! Our darling daughter-in-law, who is a hard-working women, has liberated herself from kitchen chores but does get frequent irresistible urges to display her talent in that domain, recently tried to create a mixed vegetable platter with “out-of-season vegetables.” Well, to be honest, the definition was stretched a bit — many colourful ingredients are always in season nowadays but the final product was extremely satisfying and refreshing, not too expensive and dare we add healthy. In addition, the recipe is quick to cook and can be relished hot or cold — as a colourful sabzi or a filling salad. We have great pleasure sharing it with our readers.
Ingredients