Roasted Pumpkin
Every time I get confused about what to do with pumpkins as pumpkin is loaded with an important antioxidant, beta-carotene but my family members don't like its taste.. Eventually I venture into pumpkin experimentation by making this Roasted Pumpkin. It can be served as salad or starter.
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Roasted Pumpkin |
YIELD –2 serving
Capsicum - 1/2 cup diced in 1" cube
Onion - 1 medium size diced
For Dressing
Olive oil- 1 tbsp
Salt as per taste
Pepper as per taste
Lemon juice 1 tbsp
Honey - 1 tbsp
Ingredients:
Butternut Pumpkin - 1 cup diced in a 1" cubeCapsicum - 1/2 cup diced in 1" cube
Onion - 1 medium size diced
For Dressing
Olive oil- 1 tbsp
Salt as per taste
Pepper as per taste
Lemon juice 1 tbsp
Honey - 1 tbsp
Method:
- Mix well all the ingredients of dressing in a bowl.
- Add all the vegetables in the dressing and marinate for half n hour.
- In a long skewer place the vegetables one by one.
- Roast them direct on a flame.
- Serve hot pouring again dressing on it as per taste.
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