Herby Spice Blend Zucchini and Bell Pepper Stir Fry
Zucchini and capsicum don't need much — just high heat, a little oil, and the right seasoning. A generous pinch of Herby Spice Blend added at the end of a hot kadai stir-fry blooms the dried basil and oregano instantly, coating every piece of vegetable with that deep, smoky-herby aroma that makes you think of a wood-fired Italian kitchen. It is a simple side dish that somehow tastes like it took much longer than it did.
Prep: 10 min | Cook: 10 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Herby Spice Blend
- 1 medium zucchini, cut into thin rounds or half-moons
- 1 medium capsicum (any colour), cut into strips
- 2 tsp oil (sunflower or any neutral oil)
- 1/2 tsp miriyalu (black pepper), freshly crushed
- Salt to taste salt
- 1 tsp (optional) lemon juice, to finish
Method
- Heat a kadai on high flame until it is very hot — a drop of water should evaporate the moment it touches the surface.
- Add the oil and let it shimmer, then add the capsicum strips. Toss on high heat for 2 minutes until the edges just start to blister and colour.
- Add the zucchini rounds. Keep tossing on high heat — you want the vegetables to char lightly at the edges, not steam. This takes about 3 to 4 minutes. The zucchini will turn golden at the edges and soften slightly but still hold its shape.
- Reduce the flame to medium. Sprinkle the Herby Spice Blend and freshly crushed miriyalu over the vegetables. Toss immediately — the heat will bloom the dried basil and oregano and you will smell the herbs open up within seconds.
- Taste for salt and adjust. If using lemon juice, add it now and give a final toss.
- Serve immediately as a side with roti, on top of toast, or alongside pasta.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Source of Potassium