Pan-grilled vegetables with coriander and ginger

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (9)

3.00 courgettes — baby, sliced lengthways
1.00 baby corn — punnet
3.00 carrots — peeled, julienned
1.00 red pepper — strips
2.00 aubergine — small, sliced
1.00 garlic — cloves, finely chopped
15.00 ml fresh ginger — finely chopped
1.00 fresh coriander — finely chopped
15.00 ml sesame oil
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Method:

Sauté vegetables in a dry non-stick frying pan until they colour and turn brown in patches.
Arrange on a platter and sprinkle with garlic, ginger and coriander, then brush lightly with sesame oil.



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