| • | Wash all veggies and pat dry aside on a clean towel.
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| • | Deseed capsicums and cut down into normal size pieces.
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| • | Scrape carrot and cut down into thick slices.
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| • | Steam brocolli florets for 7-8 minutes until they are finished but still crunchy.
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| • | Heat olive oil in a nonstick cooking pan and saute whole cleaned mushrooms. Saute until mushrooms are cooked but not overdone. Drain on paper towel.
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| • | Saute carrot pieces and baby corns the same way and drain on paper towel.
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| • | Saute all capsicum pieces & broccoli florets. Towards the end, add cherry tomatoes also. Drain on paper towel.
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| • | Now sprinkling salt, pepper, and basil on all vegetables. Go low on table salt & pepper. Add basil generously.
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| • | Now, skewer all veggie pieces on a stick in this order - the 3 capsicums, carrot, baby corn, broccoli, mushroom, cherry tomato. Tomato should be on top!
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| • | Arrange all 8 sticks on an ovenproof dish. Add grated cheese on top of each stick and sprinkling few more basil on top.
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| • | Heat in pre-heated oven for 2-3 minutes or until cheese bubbles.
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| • | Serve hot! It goes very well with cocktails.
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