Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, grilled vegetable lettuce pockets. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hearts of romaine lettuce, painted with a herb vinaigrette, and grilled. Served whole, or chopped for a grilled salad. It stands to reason that the vegetable we call lettuce, if endowed with enough structure, which romaine has, would also be good grilled.
Grilled vegetable lettuce pockets is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Grilled vegetable lettuce pockets is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook grilled vegetable lettuce pockets using 23 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Grilled vegetable lettuce pockets:
- Make ready 1 floret cauliflower or broccoli(small)
- Make ready 1 medium zucchini
- Make ready 2 small brinjals/ aubergines
- Get 4 iceberg lettuce leaves(pick sturdy ones)
- Prepare 1 each of a small green, yellow and red bell pepper
- Take 1 medium carrot julienned
- Make ready 1/2 onion thinly sliced
- Make ready sprigs Fresh coriander
- Prepare Half a lemon to serve
- Take 2-3 tbsp oil for grilling/ saute
- Prepare For the marinade
- Prepare 5 tbsp fresh cream
- Prepare 2 tbsp ginger garlic paste
- Get 1 tbsp oil (I used mustard)
- Prepare to taste Salt and pepper
- Get Juice of 1 lemon
- Prepare 1 tbsp green chilli paste(optional)
- Make ready For the green chutney
- Prepare 1/2 bunch fresh coriander leaves
- Get 1 inch ginger, peeled
- Get 2-3 green chillies
- Take 5-6 tbsp curd (plain yogurt is a substitute)
- Take to taste Salt
A wide variety of vegetable lettuce options are available to you, such as material, hybrid, and type. When we talk about seasoning grilled vegetables, it's as uncomplicated as cooking them was. Lettuce (especially Romaine): halve the head, oil and grill cut side-down like cabbage. Green beans: be careful not to let them fall between the grates.
Instructions to make Grilled vegetable lettuce pockets:
- Slice all the vegetables in big chunks, add all marinade ingredients and mix well. Keep aside for atleast an hour.
- Meanwhile make the chutney by blending all ingredients well in a high speed blender. Keep some coriander leaves for garnish. Wash and dry the lettuce. Cut juliennes of the carrot and thinly slice the onion.
- Heat a grill pan or any heavy bottomed pan you have on high flame, add 2 tbsp of oil and let it heat. Add vegetables in batches and saute/ grill on high heat for about 5-7minutes. Do not overcrowd the pan and do not overcook. We need nicely charred and crunchy vegetables without making them leave their juices in the pan.
- Assemble the lettuce pockets by dividing the vegetables onto the leaves. Sprinkle lemon juice on all the pockets and garnish with carrots, onions and coriander leaves. Serve with the chutney. Enjoy!!
For the grilled vegetables, place all of the vegetables on a grill pan and season with salt and pepper. Place under a hot grill and cook until charred all over. For the lettuce cups, heat the oils in a frying pan and add the shallots and thyme. Heap the grilled vegetables on one platter, the cooked lamb on another. To eat, spread a lettuce leaf with chive-yogurt sauce, add a few pieces of lamb, top them with fresh mint and maybe some chile.
So that is going to wrap it up with this special food grilled vegetable lettuce pockets recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
