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Grilled Veg
🇿🇦 South AfricaSides

🥕 Grilled Veg

Prepared med veg roasted and finished on order.

Dairy

Videos

How to slice green peppers

How to cut onions

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

Place the required vegetables into a bucket for pre rinsing.vegetable
SOP 12 · Vegetable Rinse
5. Wash vegetables thoroughly under running water, removing all soil and unwanted elements 6. Shake off / drain excess rinse water and place washed vegetables into the container containing the Bacterex Solution. 7. Soak the vegetables in the Bacterex solution for a contact time of NO LONGER THAN 3 minutes and remove from the solution.
Shake off well/ drain the excess solution from the vegetables.vegetable
SOP 12 · Vegetable Rinse
9. Notes: Make a fresh Bacterex solution when it appears dirty and soiled. 10. Make a fresh solution for each batch of vegetables being rinsed. 11. Rinse the lug/ basin or bucket well after use before storing it away. v1. 18 July 2023
Shake off well/ drain the excess solution from the vegetables.
VEGETABLES & DAIRY PRODUCTSvegetable

Ingredients

  • •Fresh: 300g Butternut, 350g Zucchini, 150g Red pepper, 150g Green pepper, 50g White onion, 100ml Vegetable oil per 1kg, 15g Seasoning
  • •Prepared: 200g Prepared med veg, 5ml Vegetable oil
  • •1 serving is a 200g portion

Equipment

  • Flat top grill
  • Spatula
  • Scale
  • •Oven
  • Vegetable knife
  • Chopping board

Method

  1. 1Prepare and cut the fresh vegetables.
  2. 2Preheat your oven to 180°C. Place the raw med veg on a baking tray.
  3. 3Pour the vegetable oil over the veg and season.
  4. 4Mix together so that all the veg are coated in oil and seasoning.
  5. 5Roast at 180°C for 25–35 minutes.
  6. 6Cool the vegetables down and portion into 200g portions.
  7. 7Label and date and store in the fridge until needed. Use within 2 days.
  8. 8Prepare 200g portion on order by heating on the flat top grill using 5ml vegetable oil.
  9. 9Turn occasionally to ensure even heating. Veggies are ready when a knife can be easily inserted.

Plating

Starter Pan or with the guest’s meal of choice.

SOP 6 · Bar and Deli
Feta Cheese (Removed from Brine) 3 Days Cucumber Uncut 5 Days Cut Cucumber 2 Days Onions 7 Days Onions Cut 3 Days Green Peppers Whole 7 Days Green Peppers Cut 3 Days Tomato Whole 7 Days Olives In Brine 7 Days Zucchini Whole 7 Days Zucchini Cut 2 Days Lemons Whole 7 Days Lemons Cut 2 Days Baked Yogurt cheesecake (refrigerated) 3 days Baklava (decanted into food safe seal able container) 1 week at ambient Baklava (2 or 3 portions stored in a glass seal able display container) 2 days at ambient Avo crema 3 days Curry mayo 2 weeks Pre-made Halal Curry mayo 3 days Zucchini brined 3 days after portioning Zucchini in brine 24 hours Prepared couscous 3 days Fresh herbs whole 1 week Fresh herbs chopped 24 hours Peaches chopped 1 week Pickled Red onion two weeks