Recipe: Delicious Grilled vegetable lettuce pockets

Grilled vegetable lettuce pockets.

You can cook Grilled vegetable lettuce pockets using 23 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Grilled vegetable lettuce pockets

1. It's 1 of floret cauliflower or broccoli(small).
2. Prepare 1 of medium zucchini.
3. It's 2 of small brinjals/ aubergines.
4. It's 4 of iceberg lettuce leaves(pick sturdy ones).
5. Prepare 1 of each of a small green, yellow and red bell pepper.
6. It's 1 of medium carrot julienned.
7. You need 1/2 of onion thinly sliced.
8. It's sprigs of Fresh coriander.
9. It's Half of a lemon to serve.
10. It's 2-3 tbsp of oil for grilling/ saute.
11. It's of For the marinade.
12. Prepare 5 tbsp of fresh cream.
13. You need 2 tbsp of ginger garlic paste.
14. It's 1 tbsp of oil (I used mustard).
15. You need to taste of Salt and pepper.
16. You need of Juice of 1 lemon.
17. It's 1 tbsp of green chilli paste(optional).
18. It's of For the green chutney.
19. It's 1/2 bunch of fresh coriander leaves.
20. It's 1 inch of ginger, peeled.
21. It's 2-3 of green chillies.
22. Prepare 5-6 tbsp of curd (plain yogurt is a substitute).
23. Prepare to taste of Salt.

Grilled vegetable lettuce pockets instructions

1. Slice all the vegetables in big chunks, add all marinade ingredients and mix well. Keep aside for atleast an hour..
2. Meanwhile make the chutney by blending all ingredients well in a high speed blender. Keep some coriander leaves for garnish. Wash and dry the lettuce. Cut juliennes of the carrot and thinly slice the onion..
3. Heat a grill pan or any heavy bottomed pan you have on high flame, add 2 tbsp of oil and let it heat. Add vegetables in batches and saute/ grill on high heat for about 5-7minutes. Do not overcrowd the pan and do not overcook. We need nicely charred and crunchy vegetables without making them leave their juices in the pan..
4. Assemble the lettuce pockets by dividing the vegetables onto the leaves. Sprinkle lemon juice on all the pockets and garnish with carrots, onions and coriander leaves. Serve with the chutney. Enjoy!!.