roasted veggies
From the Expert

Roasted Veggies In Tea Infused Chilli Wine Sauce

For Roasted Veggies
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For Roasted Veggies
  • Wash the vegetables, dry them and drizzle some olive oil over it.
  • Add a pinch of sea salt, oregano, white pepper powder and a little white wine.
  • Stir the Veggies in the pan.
  • Cover the pan with a foil paper and place it in the Pre-heated oven for 15 minutes at 150 degrees.
For the Base
  • Take some Khus Khus in a bowl.
  • Add the finely diced colored capsicum, onion, garlic, stir the mixture.
  • Add a little mixture of hot white wine, tea and vegetable stock with a little ginger, chilllies, vanilla essence.
  • Cover the bowl with a plate, leave for 15 minutes.
For The Sauce
  • Take a pan and heat some left over vegetable stock. Simmer the heat and then add some cream.
  • Strain it into a fine sauce.
For Serving
  • Mix the khus khus and plate it nicely.
  • Place the roasted vegetables nicely over it.
  • Drizzle the sauce over the veggies and garnish it with some coriander leaves.


  • 10 minutes
  • 25 minutes
  • Not Rated Yet
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