YOUR SOLIN GENERATED RECIPE
Crispy Paneer with Roasted Vegetables
Enjoy a vibrant and satisfying dinner featuring crispy, golden paneer paired with a medley of roasted vegetables. The rich, well-seasoned paneer complements the naturally sweet and smoky flavors of red bell pepper, broccoli, and zucchini, all lightly tossed with a hint of olive oil and aromatic spices.
INGREDIENTS
150 grams Paneer
1 cup chopped Broccoli (91g)
1 medium Red Bell Pepper (119g)
1 half medium Zucchini (90g)
0.5 tablespoon Olive Oil
Pinch Salt
Pinch Black Pepper
1 teaspoon Garlic Powder
PREPARATION
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cut the paneer into 1-inch cubes. In a bowl, gently toss the paneer with a pinch of salt, black pepper, and half of the garlic powder.
On the prepared baking sheet, arrange the paneer cubes and drizzle with half a tablespoon of olive oil. Spread out evenly.
In another bowl, combine the chopped broccoli, sliced red bell pepper, and sliced zucchini. Season with the remaining garlic powder, a pinch of salt, and black pepper. Lightly drizzle with a small amount of olive oil if desired.
Place both the paneer and the vegetables in the oven. Roast the vegetables for about 20 minutes, stirring halfway through, until they are tender and slightly charred.
Meanwhile, pan-fry the paneer in a non-stick skillet over medium-high heat for about 3-4 minutes on each side, if you prefer an extra crispy exterior. Alternatively, you can keep the paneer in the oven if you like it baked.
Once everything is cooked to your liking, combine the crispy paneer with the roasted vegetables on a serving plate.
Serve warm and enjoy your balanced, flavorful meal.