Ingredients for Grilled vegetable lettuce pockets
- 1 floret cauliflower or broccoli(small)
- 1 medium zucchini
- 2 small brinjals/ aubergines
- 4 iceberg lettuce leaves(pick sturdy ones)
- 1 each of a small green, yellow and red bell pepper
- 1 medium carrot julienned
- 1/2 onion thinly sliced
- sprigs Fresh coriander
- Half a lemon to serve
- 2-3 tbsp oil for grilling/ saute
- For the marinade
- 5 tbsp fresh cream
- 2 tbsp ginger garlic paste
- 1 tbsp oil (I used mustard)
- to taste Salt and pepper
- Juice of 1 lemon
- 1 tbsp green chilli paste(optional)
- For the green chutney
- 1/2 bunch fresh coriander leaves
- 1 inch ginger, peeled
- 2-3 green chillies
- 5-6 tbsp curd (plain yogurt is a substitute)
- to taste Salt
Cooking Instructions for making Grilled vegetable lettuce pockets
Slice all the vegetables in big chunks, add all marinade ingredients and mix well. Keep aside for atleast an hour.
Meanwhile make the chutney by blending all ingredients well in a high speed blender. Keep some coriander leaves for garnish. Wash and dry the lettuce. Cut juliennes of the carrot and thinly slice the onion.
Heat a grill pan or any heavy bottomed pan you have on high flame, add 2 tbsp of oil and let it heat. Add vegetables in batches and saute/ grill on high heat for about 5-7minutes. Do not overcrowd the pan and do not overcook. We need nicely charred and crunchy vegetables without making them leave their juices in the pan.
Assemble the lettuce pockets by dividing the vegetables onto the leaves. Sprinkle lemon juice on all the pockets and garnish with carrots, onions and coriander leaves. Serve with the chutney. Enjoy!!
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