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:

  1. Cut the courgette and aubergine into 1 cm slices.
  2. Sprinkle with coarse salt and leave them to drain for one hour.
  3. Rinse and dry on a tea towel.
  4. Cut the pepper into large pieces.
  5. Cook the fennel until half cooked and cut it into four lengthwise.
  6. Place the vegetables in a dish, pour over the marinade and leave for one hour.

Preparation raita:

  1. Chop the spring onions into rings and rinse under running water.
  2. Drain well and mix with the rest of the ingredients.

Beetroot humus:

  1. Blend all the ingredients until you have a smooth homogenous paste.