Grilled Vegetable Stir Fry

This is a perfect recipe where taste and health go hand in hand. Its really quick too if you have a grill pan, which I didn't and because I wanted the grill marks and hence it took a little longer for me to cook this. Its ideal for lunch and heavy enough for you not to miss those carbs for lunch or dinner when you have this. 

You need not have all the vegetables I have used. Just use whatever you have on hand. And of course 'The more the merrier'. If you happen to have any leftovers, use them to make a sandwich ;).

Ingredients:

Thai Red Chilies, 2 chopped

Garlic, 2 tbsp finely chopped

Ginger, 1 tsp finely chopped

Red Onion, 1 big sliced

Red & Green Pepper, 1 big cubed

Zucchini, 1 small, halved and sliced

Broccoli florets, 1/2 cup

Cauliflower florets, 1/2 cup

Mushrooms, halved 1 cup (I used crimini but use whatever you have on hand)

Halloumi, 1 cup cubed

Olive oil, 1 tbsp

Basil leaves, a few

Asparagus, 1 bunch discarding the hard portion break the asparagus stalks into two

Worcestershire sauce, 2 tbsp

Tomato Ketchup, 2 tbsp

Black Pepper crushed, 1 tbsp

Red chili crushed, 1 tbsp (or to taste)

Salt to taste

Procedure:

1. Grill all the vegetables in a grille. If you have a grill pan, just proceed with Step 2.

2. Heat a pan and add olive oil to it

3. Add in the torn basil leaves to get that wonderful aroma

4. Add in the ginger, garlic and red chilies and let it brown. 

5. Now add in the grilled onions and toss

6. Add in the grilled broccoli and cauliflower florets and haloumi and toss

7. Add in the asparagus stalks and grilled mushrooms and toss

8. Add in the grilled mushrooms and give it a good toss

9. Now add in the Worcestershire sauce, ketchup, salt, crushed red chili and pepper and toss again. Be careful with the salt as Halloumi is very salty in itself and we are also adding the sauces.

10. And voila, our stir fry is ready!