Grilled seasonal vegetables with sauce
Overview
The weather is getting hotter day by day, so you might as well use the oven to cook dishes, which are delicious and do not require you to spend a long time in the kitchen. We often bake fish and barbecue in the oven, and this time we grilled vegetables. Street stalls sell grilled leeks and eggplants, and we can also grill seasonal vegetables, which are more nutritious.
Tags
Ingredients
Steps
-
Prepare materials.
-
Prepare materials.
-
Use a spatula to slice the king oyster mushrooms into thin slices and set aside.
-
Use a spatula to slice the king oyster mushrooms into thin slices and set aside.
-
Cut the bell peppers and cucumbers into shreds respectively, and cut the coriander into sections and set aside.
-
Cut the bell peppers and cucumbers into shreds respectively, and cut the coriander into sections and set aside.
-
Add water to the pot and blanch the king oyster mushrooms until soft.
-
Add water to the pot and blanch the king oyster mushrooms until soft.
-
Remove the blanched King Oyster Mushrooms, drain them, add chili sauce and oyster sauce, mix well, and marinate for 5 minutes.
-
Remove the blanched King Oyster Mushrooms, drain them, add chili sauce and oyster sauce, mix well, and marinate for 5 minutes.
-
Spread the pickled king oyster mushrooms flat, add shredded color peppers, coriander segments, and cucumber shreds and roll them up.
-
Spread the pickled king oyster mushrooms flat, add shredded color peppers, coriander segments, and cucumber shreds and roll them up.
-
Roll up all the vegetable rolls one by one and place them in the baking pan.
-
Roll up all the vegetable rolls one by one and place them in the baking pan.
-
Brush with homemade hot sauce.
-
Brush with homemade hot sauce.
-
Put in the oven, 165 degrees, 10 minutes.
-
Put in the oven, 165 degrees, 10 minutes.