Veg Exotica Salad

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Veg Exotica Salad is a very nourishing & colourful recipe. Learn how to make/prepare Vegetable Exotica Salad recipe by following this comfortable recipe.
   
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• 1 Green capsicum
• 1 Red capsicum
• 1 Yellow capsicum
• 8 Mushrooms
• 8 Babycorns
• 1 Yellow carrot
• 8 Small florets of broccoli
• 1 Big tomato
• Olive Oil to saute
• Salt & pepper to taste
• Dried Basil
• Grated mozarella cheese
• Barbeque sticks or toothpics
Wash all veggies and pat dry aside on a clean towel.
Deseed capsicums and cut down into normal size pieces.
Scrape carrot and cut down into thick slices.
Steam brocolli florets for 7-8 minutes until they are finished but still crunchy.
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.
Saute carrot pieces and baby corns the same way and drain on paper towel.
Saute all capsicum pieces & broccoli florets. Towards the end, add cherry tomatoes also. Drain on paper towel.
Now sprinkling salt, pepper, and basil on all vegetables. Go low on table salt & pepper. Add basil generously.
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!
Arrange all 8 sticks on an ovenproof dish. Add grated cheese on top of each stick and sprinkling few more basil on top.
Heat in pre-heated oven for 2-3 minutes or until cheese bubbles.
Serve hot! It goes very well with cocktails.
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