Vietnamese Veggie Delight
A flavorful and nutritious Vietnamese-inspired vegetarian recipe featuring roasted portabello mushrooms, vibrant capsicum, crunchy carrots, and tender cauliflower. This dish is packed with aromatic spices and a zesty lime dressing, creating a refreshing and healthy meal option.
ingredients
- 4 portabello mushrooms
- 1 red capsicum, sliced
- 1 yellow capsicum, sliced
- 2 carrots, julienned
- 1 small cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Place the portabello mushrooms on a baking sheet. In a small bowl, whisk together olive oil, soy sauce, minced garlic, cumin, paprika, salt, and pepper. Brush the mushroom caps with the mixture and set aside.
- 3.
In a separate bowl, toss the cauliflower florets with olive oil, salt, and pepper. Spread them on the baking sheet beside the mushrooms.
- 4.
Roast the mushrooms and cauliflower in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cauliflower is lightly browned.
- 5.
Meanwhile, make the dressing by combining sesame oil, lime juice, honey, minced garlic, salt, and pepper in a small bowl. Mix well.
- 6.
In a large mixing bowl, combine the sliced capsicum and julienned carrots. Pour the dressing over the vegetables and toss to evenly coat.
- 7.
Once the mushrooms and cauliflower are cooked, remove from the oven. Allow the mushrooms to cool slightly, then slice them.
- 8.
Arrange the roasted portabello mushrooms, cauliflower florets, and marinated capsicum and carrots on a serving platter. Garnish with fresh cilantro and serve with lime wedges on the side.
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