Roasted Vegetables with Dalia
- Total Time: 15 mins
- Yield: 2 1x
Description
You can serve these roasted veggies on a bed of broken grains like dalia or couscous. Top with toasted poha rice for crunch.
Ingredients
- Yellow, Green & Red bell peppers - 1 each, sliced
- Tomatoes - 2, sliced fine
- Zucchini - 1/2, diced fine
- Cucumbers - 1/2, diced fine
- Garlic - 4-5 cloves, minced fine
- Basil Pesto - 1 tbsp (15 ml)
- Olive oil - 1 tbsp (15 ml)
- Dalia or a mixture of broken whole grains or couscous - 1/2 C (120 ml), cooked per instructions
- Poha or beaten rice - 1/4 C (60 ml), Toasted in an oven
Instructions
- Toss the peppers along with basil pesto, olive oil and garlic pieces. Spread them on a grill pan and bake in a pre-heated oven at 200 C for 10 min.
- Layer the cooked dalia on the serving plate. Arrange the tomato, cucumber and zucchini pieces on the dalia.
- Layer the cooked peppers on this , top with the beaten rice and serve hot.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
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Frequently Asked Questions
What is dalia and how is it used in this dish?
Dalia is broken wheat (also called cracked wheat), a whole grain common in Indian cooking. The recipe calls for 1/2 cup (120 ml) of dalia or a mixture of broken whole grains or couscous, cooked per package instructions, then layered as the base of the serving plate before the roasted peppers and raw vegetables are arranged on top.
What is poha and what role does it play in this recipe?
Poha is flattened (beaten) rice — thin, light rice flakes that are oven-toasted until crisp. The recipe uses 1/4 cup (60 ml) of poha toasted in the oven, then scattered on top of the assembled dish as a crunchy finish, as the excerpt describes: “top with toasted poha rice for crunch.” 
