Pan-grilled vegetables with coriander and ginger


Ingredients 9
Servings 4
Time

Ingredients

  • 3
    baby marrows, cut into lengthways strips
  • 1
    punnet baby corn
  • 3
    carrots, cut into lengthways strips
  • 1
    red sweet pepper, seeded and cut into lengthways strips
  • 2
    small aubergines, sliced
  • 1
    clove garlic, finely chopped
  • 15
    ml
    finely chopped ginger
  • 1
    bunch fresh coriander, well rinsed and finely chopped
  • 15
    ml
    sesame seed oil
 

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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