Hot vegetable dishes

Hot vegetable dishes

By
Greg Malouf, Lucy Malouf
Contains
7 recipes
Published by
Hardie Grant Books
ISBN
9781742708423
Photographer
Alan Benson

As we hope is obvious from the other chapters in this book, vegetables often take centre-stage on the Middle Eastern table. With so many wonderful ways of preparing them – from baking and frying to stuffing, grilling, braising and pickling, serving in soups, in salads and as smaller morsels – vegetables can offer an enormous and endless variety of flavours and textures.

The dishes in this chapter, in the main, celebrate a single vegetable as their hero. Some are simplicity itself: lightly grilled or barbecued and served with a spiced butter or fragrant dressing – these are the dishes that would work well as a side dish in a more traditional Western-style meal. Others are a little more complex in flavour, made up of richer layers of aromatics and spices, although none is technically challenging. As with the other recipes throughout the book, all are designed to be served as part of a selection – to be mixed-and-matched, perhaps with a grain-based dish and a salad, dip or savoury pastry.

Whatever you choose to serve them with, they all benefit from using the freshest seasonal produce you can lay your hands on.

Recipes in this Chapter

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