Tired of eating spicy food? Give some rest to your tummy. Try the subtle zucchini and carrot salad and garlic bread. Simple and easy to make, tasty and easy on your tummy.
Zucchini (a type of squash like cucumber) – 1 medium sized
Carrot – 1 medium sized
French beans – 100 gm
Garlic – 1 clove
Olive oil/butter/cooking oil – 1/2 tbsp
Crushed peppercorns – 1 tsp
Salt to taste
Garlic Bread Ingredients:
Bread – As needed
Garlic cloves – 2 to 3
Butter – 1 tbsp
Peel garlic and chop finely. Wash and remove the edges of the vegetables. Peel the carrot. Slice the vegetables in a slanting manner (oblique cutting) so that the inner sides are more exposed.
Heat a wok and pour oil. Add the finely chopped garlic and cook for a minute. When the garlic begins to change color, add the sliced carrots and beans, close with a lid, and cook for a minute. Stir and add the sliced zucchini. Cook for around 2 minutes. The vegetables should just become tender and should not be overcooked. Add salt and crushed pepper. Remove from fire.
Peel and chop garlic finely. Mix this with butter. Spread on the butter garlic mixture on bread and place on a hot pan. Spread the butter and garlic on the other side of the bread. Cook in medium fire for half a minute or so. Flip over and cook the other side. Remove from fire and serve with cheese or zucchini salad.
Zucchini is not commonly found in India. It belongs to the cucumber family and tastes and smells very much like cucumber yet not as watery as cucumber. I used to always ignore the side of the market where the ‘exotic’ vegetables are sold. But I am so glad I gave zucchini a try.