Brush pumpkin, eggplant and paneer with oil. Grill pumpkin and eggplant, in batches, for 4 minutes or until browned and tender. Transfer to a heatproof plate. each side or until browned and heated. Transfer to a heatproof plate. on a serving platter. Top with paneer, mint leaves and Tomato Salsa. Serve sprinkled with pine nuts (if using). PHOTOGRAPHY ROB SHAW, BRETT STEVENS & JOHN PAUL URIZAR
2 Heat a barbecue grill to moderately high.
3 Add paneer to grill; cook for 1 minute
Servings 4 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 360.0mg15%
- Total Carbohydrate 17.9g6%
- Dietary Fiber 0.9g4%
- Sugars 12.7g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
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