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Here are the ingridients that are required to serve a yummy Tossed veggies in Italian sauce:
- Provide 3 tbsp of all purpose flour.
- Get 0.75-1.25 cup of milk.
- Prepare 1 of yellow capsicum.
- You need 1 of red capsicum.
- You need 1 of green capsicum.
- Get 2 of diced carrots.
- Take of Other veggies (optional).
- You need leaves of Oregano.
- You need of Pepper.
- Take of Italian herbs.
- You need of Salt.
- Use 1 tsp of Sugar.
- Prepare of Chopped garlic.
- You need 1 tsp of paprika powder.
- Use 1 tsp of Kashmiri chilli powder.
- Use 2 tbsp of olive oil.
- Prepare 2 cubes of butter.
- Get of Red chilli flakes.
Ready with the ingridients? Below are the sequences on cooking Tossed veggies in Italian sauce:
- In a pan take olive oil. Add garlic and chilli flakes and sauté it. Now add the vegetables and toss it in high flame. Add seasoning like salt+pepper +Italian herbs+oregano leaves. Optionally add other seasoning ingredients.
- In other pan take butter and oil. Add all purpose flour and mix well using whisker. Incrementally add milk and whisk it smooth without lumps..
- Add chilli powder + paprika powder + salt + sugar + oregano leaves + mixed herbs and slight seasoning. Let the sauce boil and once it comes to a semi thick paste add vegetables from step 1.
- Optionally add milk if you find the sauce thick. Garnish the vegetables in Italian sauce with cilantro leaves. Serve it as side dish.
I sauteed the veggies first, then the chicken, both in a little oil. When the chicken was nearly done I added the veggies back in and added the seasoning (entire recipe) w/ about I cut up the chicken into small pieces and tossed lightly in seasoning for quesadillas. We have a nostalgic quesadilla maker. This Pesto Salmon with Italian Veggies is no exception! It's full of flavor and you end with perfectly baked salmon.
Recipe : Tossed veggies in Italian sauce
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