Veg Exotica Salad Recipe

Veg Exotica Salad Recipe
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For those of you who want to stop indulging in food high on calories and keep those hunger pangs at bay, bank on the veg exotica salad. Not only is it nutritious but also pampers the palate.
Veg Exotica Salad Recipe
Difficulty Easy
Rating 9.3 / 10 (4 votes)
Recipe Type Veg.
Serves 8
  • 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
How to make Veg Exotica Salad:
  • Wash all vegetables and pat dry on a clean towel.
  • Deseed capsicums and cut into medium size pieces.
  • Scrape carrot and cut into thick slices.
  • Steam brocolli florets for 7-8 minutes till they are done but still crunchy.
  • Heat olive oil in a nonstick pan and saute whole cleaned mushrooms. Saute till mushrooms are cooked but not overdone. Drain on paper towel.
  • Saute carrot slices 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 sprinkle salt, pepper, and basil on all vegetables. Go low on salt & pepper. Add basil generously.
  • Now, skewer all vegetable pieces on a stick in this order - the three 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 sprinkle some more basil on top.
  • Heat in pre-heated oven for 2-3 minutes or till cheese bubbles.
  • Serve hot! It goes very well with cocktails.