Steamed Vegetable Salad With Herb Sauce
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Servings
- 3-Apr
- Category
- Ninja CRISPi - FN101
- Cuisine
- Japanese
Ingredients
- 1/8-piece
- Pumpkin (sliced into
- 1 cm
- thick,
- 6 cm
- long pieces)
- 1/2-piece
- Bell pepper (cut into
- 1.5 cm
- wide strips)
- 1/2-piece
- Zucchini (cut into 5–6 cm
- sticks)
- 1 large stalk
- Long green onion (cut into 6–8 cm
- chunks)
- 5–6 pieces
- Baby corn
- 5–6 pieces
- Cherry tomatoes
- Ninja CRISPi - FN101
- 2 tbsp Olive oil
- 2 tbsp Water
- Salt and pepper
- a pinch
- 4 tbsp Mayonnaise
- 2 tbsp Milk
- 6–8 leaves
- Basil leaves (coarsely chopped) or 1 tsp dried basil
- 2 tbsp Plain yogurt (or substitute with milk)
- Salt and pepper: a pinch
Directions
- Place the plate in the glass container and line it with oven paper.
- Mix the vegetables (A) with olive oil, then add salt, pepper, and 2 tablespoons of water.
- Place
- into the container.
- Set the cooker to
- ROAST
- mode
- and preheat for 20 minutes by
- pressing
- START. After preheating, cook for
- 20 minutes.
- While cooking, mix all herb sauce ingredients together.
- Once cooking is complete, serve with herb sauce and
- additional
- salt and pepper to taste.