Veg Exotica Salad Recipe

• 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 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.