Vegetables Potpourri with Preserved Lemon Dressing

It’s always a big advantage havening at home many delicious ingredients ready to be used for surprising good preparation as this salad or side dish with a preserved lemon dressing. I know that this can be hardly be found in your shop, but you can easily prepare some or better than nothing for this recipe use simply a mixture of lemon juice, lemon zest and salt.

For the preparation I used the ingredients listed below, but you can use any vegetables who would fit to be roasted in the oven. I served the dish warmfebeta from the oven, but it can be served lukewarm or cold as salad as well.

Suggestion: prepare more dressing and serve it with grilled chicken breasts.

For the recipe for preserved lemons click HERE

Vegetables Potpourri with Preserved Lemon Dressing

  • Servings: 3-6
  • Difficulty: easy
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You need

Vegetables

  • 1000 small potatoes, peeled (I used yellow and purple ones)
  • 2 small zucchini, sliced
  • 2 red peppers, seed and stem removed, sliced
  • 3 carrots, peeled and sliced
  • 2 tablespoons olive oil
  • Salt to taste

Dressing

  • 1 small preserved lemon (about 80 g)
  • 5 tablespoons olive oil
  • 5 tablespoons water
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons chopped coriander or parsley
  • Pepper to taste

Preparation

  1. Preheat the oven to 200°C/400°F.
  2. Combine all the vegetables and oil in a big bowl, toss to coat with the oil well.
  3. Arrange vegetables in an oven proof mold.
  4. Bake at 200°C/400°F for about 30 minutes until all vegetables are done.
  5. While the vegetables are in the oven combine all the ingredients for dressing in a blender and blend until smooth.
  6. Serve the vegetables warm, lukewarm or cold with the dressing.

Autor: https://artandkitchen.wordpress.com/

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Stir Fried Vegetables with Cilantro and Ginger Dressing

Stir Fried Vegetables with Cilantro and Ginger Dressing

 

Vegetables are the essential for a healthy meal. In additions the beautiful colors will make this delicious dish  irresistible and you will see how much more veggies will be devoured.

Listed below you will see the vegetables I used, but you can change this depending from what you have on hand.

You need

Vegetables

  • 1-2 zucchini
  • 1 big eggplant
  • 1 leek
  • 2 big or 4 medium carrots
  • 2 bell peppers (1 red and 1 yellow)
  • Olive oil

Dressing

  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 big garlic clove (or two small ones)
  • 1 tablespoon ginger, peeled and chopped
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt or to taste

Procedure

  1. Prepare all vegetables: peel veggies if necessary and cut into 2-3 cm sticks.
  2. Stir fry vegetables (I used two skillets): pour 1-2 tablespoon olive oil in the skillet in and stir fry the first kind of vegetable until just tender, cooking time depends on the vegetable. Set aside and keep warm in a big plate. Prepare the second kind and arrange on the plate.
  3. In the meantime prepare the dressing: place all the ingredients in a blender and process until desired consistence is reached. Add more oil, lemon juice or salt as desired.
  4. Serve vegetable with the dressing on side or sprinkle over veggies.