Roasted vegetables in banana leaf

Roasted vegetables in banana leaf

Roasted vegetables

Roasted vegetables

 

Baked vegetables-it is always delicious, and useful, and served in a manner as described below, and still very impressive!

 

Ingredients

Vegetables:

  • banana leaf — 1 piece
  • Pepper baked — 40 g
  • baked Zucchini 80 g
  • baby potatoes baked — 50 g
  • cherry tomatoes baked 50 g
  • leeks (white part) 10 g
  • sauce 50 g vegetables + 30 g in a gravy boat
  • bread (rustic) 15 g + olive oil + oregano (dried) in the oven (convection mode) on 2-3 minutes
  • Greens at submission Basil green, red basil, Rosemary, cilantro

 

Sauce:

  • fresh garlic (finely mounted— 15 g
  • Lemongrass (finely mounted— 25 g
  • 5 peppers — 3 g
  • oil — 50 g 
  • soy sauce — 300 g
  • Worchester (sweet and sour) — 4 g
  • Chili pepper Red — 5 thin slices (finely chopped)

 

Cooking:

Bell Pepper bake in the oven with olive oil 5 minutes at 395 f.

Zucchini cut into large cubes and bake in the oven with olive oil 5 minutes at 395 f.

Baby Potato Bake in the oven with olive oil and Rosemary 5 minutes at 395 f.

Cherry tomatoes on the branch bake in the oven with olive oil 2 3 minutes at 200 degrees.

On a plate place the banana leaf with roasted vegetables (peppers, zucchini, potatoes, cherry tomatoes, leeks), fill a sauce based on Lemongrass, fresh garlic,soy sauce, Worcester and chilli. Next put a slice of baked rustic bread (with olive oil, oregano and salt). Decorate platter red and green basil, Rosemary and cilantro.

Such vegetables are the ideal garnish for Lemon Thyme Fish

Summary
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Roasted vegetables
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