Grilled vegetables with onion and mint raita and beetroot hummus from Nicola Kersting can be prepared in 0 minutes. You make this dish with Spice mixes, Fleur de sel, ORAC botanico-mix, Red wine vinegar & Olive Oil - Hermanos Catalan from Amanprana. This recipe from the Asian kitchen is delicious as Tapas & snacks, Dip and more & Salsa & Sauce. It also fits perfectly in a Vegetarian diet.
Ingredients for grilled vegetables with onion and mint raita and beetroot hummus
Ingredients for the marinade:
- 2 tbsp red wine vinegar
- 1 tbsp mustard
- 1 ½ tbsp honey
- Juice of 3 cm ginger
- 1 chopped chilli pepper
- Black pepper
- 1 tbsp fennel seeds
Ingredients vegetables:
- 1 firm courgette
- 1 aubergine
- 1 red pepper
- 20 cherry tomatoes
- 1 bulb of fennel
- 8 large mushrooms
Ingredients raita:
- 4 spring onions
- 2,5 dl thick yoghurt (biogarde or soy yoghurt)
- Pinch of cayenne pepper
- Amanprana Orac Botanico mix mild
- 1 tbsp cumin powder
- 3 sprigs of fresh mint
Ingredients beetroot hummus:
- 200 g. cooked beetroot
- 4 el walnuts
- 100 g. cooked chickpeas
- 1 clove of garlic
- 4 tbsp mild Amanprana
- extra virgin Hermanos Catalan olive oil
- 2 tbsp red wine vinegar
- 2 tsp honey
- Unrefined sea salt with herbs
Preparation of grilled vegetables with onion and mint raita and beetroot hummus
Preparation vegetables:
- Cut the courgette and aubergine into 1 cm slices.
- Sprinkle with coarse salt and leave them to drain for one hour.
- Rinse and dry on a tea towel.
- Cut the pepper into large pieces.
- Cook the fennel until half cooked and cut it into four lengthwise.
- Place the vegetables in a dish, pour over the marinade and leave for one hour.
Preparation raita:
- Chop the spring onions into rings and rinse under running water.
- Drain well and mix with the rest of the ingredients.
Beetroot humus:
- Blend all the ingredients until you have a smooth homogenous paste.