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AMAZING Vegetable masterpieces

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AMAZING Vegetable masterpieces

Mango Masala Broccoli (Recipe 1 of 6)

Ingredients

  • Broccoli florets and stems, bite-sized
  • Olive oil
  • Mango Masala (approximately 1.5 tablespoons)
  • Sesame oil (a touch)

Instructions

  1. Prepare the Broccoli:
    • Cut broccoli into bite-size florets.
    • Trim the bottom of the stems and peel the skin off the sides, then slice into small disks.
  2. Season the Broccoli:
    • Toss the broccoli with a little olive oil to coat.
    • Add Mango Masala (about 1.5 tablespoons) and a touch of sesame oil.
  3. Roast the Broccoli:
    • Place the seasoned broccoli on a baking sheet.
    • Roast until tender but still crunchy, cooking time will depend on the other vegetables being roasted as well.

Red Wine Roasted Baby Onions (Recipe 2 of 6)

Ingredients

  • Baby onions
  • Olive oil
  • Red wine (enough to cover the bottom of the pan)
  • Salt
  • Black pepper

Instructions

  1. Prepare the Onions:
    • Peel the onions, keeping the root end intact to hold the layers together (trim the tail end very little, and the root end a little more).
    • Cut each onion in half through the root end.
  2. Sear the Onions:
    • Heat a cast iron pan on high heat with a little olive oil.
    • Place the onions cut-side down in the hot pan and sear until nicely colored.
  3. Roast with Red Wine:
    • Brush a baking pan with oil or butter.
    • Transfer the seared onions to the baking pan, face down.
    • Add red wine to the pan, just enough to cover the bottom.
    • Roast in the oven (temperature not specified, but likely around 350-400°F/175-200°C) until tender and caramelized.
  4. Season and Serve:
    • Remove from the oven, flip the onions over, and season with salt and black pepper.
    • Return to oven briefly to finish.

BBQ Zucchini Scallops (Recipe 3 of 6)

Ingredients

  • Zucchini (courgette)
  • Olive oil
  • Spicy barbecue seasoning (approximately 1 teaspoon)

Instructions

  1. Prepare the Zucchini:
    • Trim the bottom of the zucchini.
    • Cut the zucchini into scallop shapes, about the width of your finger.
  2. Season the Zucchini:
    • Toss the zucchini scallops with a drip of olive oil to coat.
    • Add spicy barbecue seasoning (about a teaspoon).
  3. Sear the Zucchini:
    • Brush a hot cast iron pan with a little oil or butter.
    • Place the zucchini scallops face down in the hot pan.
    • Sear until nicely colored.
    • Place the pan in the oven to continue cooking as the other components are prepared.

Teriyaki Mushroom Filets (Recipe 4 of 6)

Ingredients

  • King oyster mushrooms (1 pack of 3)
  • Plant-based butter
  • Olive oil
  • Salt
  • Pepper
  • Wicked Sticky Teriyaki Sauce

Instructions

  1. Prepare the Mushrooms:
    • Cut the King Oyster mushrooms in half lengthwise.
    • Score the cut side of each mushroom half with a crisscross pattern to help them stay flat and absorb flavor.
  2. Season the Mushrooms:
    • Melt a little plant-based butter and mix with a little oil.
    • Brush each mushroom with the butter mixture.
    • Season with salt and pepper.
  3. Sear the Mushrooms:
    • Add a touch more oil to the hot cast iron pan used for the zucchini.
    • Place the mushrooms seasoned-side down in the hot pan and press to flatten.
    • Sear until nicely browned.
    • Flip the mushrooms and press again to flatten.
  4. Glaze and Roast:
    • Remove the pan from the oven.
    • Toss the mushrooms with Wicked Sticky Teriyaki Sauce.
    • Return to the oven for approximately 5 minutes to finish roasting.

Blackened Green Beans (Recipe 5 of 6)

Ingredients

  • Green beans
  • Olive oil
  • Sesame oil (a drop)
  • Water (a touch, if needed)
  • Salt
  • Black pepper
  • Black and white sesame seeds

Instructions

  1. Cook the Green Beans:
    • Heat olive oil and a drop of sesame oil in a pan over medium-high heat.
    • Add the green beans to the pan.
    • If you want them to cook faster, add a touch of water to steam roast them.
    • Season with salt and black pepper.
    • Cook until the green beans are bright and vibrant green, but still have a bite.
  2. Finish and Serve:
    • Remove the green beans from the heat.
    • Add black and white sesame seeds for color.
    • Add green beans to the roasting pan with the other vegetables.

Amazing Vegetable Board (Recipe 6 of 6)

Ingredients

  • Mango Masala Broccoli
  • Red Wine Roasted Baby Onions
  • BBQ Zucchini Scallops
  • Teriyaki Mushroom Filets
  • Blackened Green Beans
  • Red chilies (for garnish, optional)

Instructions

  1. Cook Each Vegetable:
    • Cook each vegetable dish individually according to the recipes.
    • During the final 15 minutes, place all the vegetable preparations on a large baking sheet to keep them warm.
  2. Arrange the Vegetables:
    • Once all the vegetables are cooked, arrange them artfully on a serving board or the baking sheet.
    • Layer ingredients in order to make all colours pop.
    • Drizzle any extra sauces over the vegetables.
  3. Garnish (optional):
    • Add a pop of color with red chilies.
  4. Serve:
    • Serve immediately as a centerpiece, at a buffet, or on the dinner table.

Video Description

Chef Derek Sarno raids the fridge and builds a vegan veg board for the ages—Mango Masala Broccoli, Red Wine Roasted Baby Onions, Teriyaki Mushroom Filets, BBQ Zucchini Scallops and Blackened Green Beans—served right on the baking sheet for family-style feasting! This is all about teaching you some basic techniques so you feel more confident working with vegetables in the kitchen, so use whatever flavors, vegetables and seasonings you have on hand...nothing can stop you now!

Full written recipe coming soon!

Video by Ira Chute (@irachute) | https://www.highway93.com

Music by Gabriel Naïm Amor (@amorsonic) | http://www.naimamor.com

#wickedkitchen #wickedhealthy