YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Paneer with Roasted Vegetables
Savor the delightful textures and flavors of this dish featuring golden, crispy paneer paired with an array of tender, roasted vegetables and hearty chickpeas. The combination creates a satisfying balance of savory cheese, caramelized veggies, and subtle spices that elevate this meal to a comforting culinary experience.
INGREDIENTS
130g Paneer
70g Canned Chickpeas (drained)
80g Red Bell Pepper
100g Zucchini
50g Red Onion
1 tsp Olive Oil
Salt & Pepper to taste
Dried Herbs to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Cut the paneer into 1/2-inch thick slices. Pat dry with a paper towel and season both sides with salt, pepper, and a pinch of dried herbs.
Heat a non-stick skillet over medium-high heat. Add the olive oil and once shimmering, place the paneer slices in the skillet. Sear for about 2-3 minutes on each side until a golden, crispy crust forms. Remove and set aside.
Rinse and cut the red bell pepper, zucchini, and red onion into bite-sized pieces. In a bowl, toss them with a light sprinkle of salt, pepper, and a dash of dried herbs.
Spread the vegetables on a baking sheet and roast in the preheated oven for approximately 12-15 minutes until they are tender and slightly caramelized.
Meanwhile, gently mix in the drained chickpeas with the vegetables during the last 5 minutes of roasting to warm them through.
Plate the roasted vegetables and chickpeas as a bed, then arrange the crispy paneer slices on top.
Serve immediately and enjoy your balanced, protein-rich meal.