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2 2212 hours ago
Do you know that torch hotel Doha has a 360 Resturant that revoles and you see all doha in a single dinner!!👌 يكتملك فندق الشعلة مطعم يدور ٣٦٠ درجة، و يمكنك أن تري كل الدوحة في عشاء واحد!! 👌
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Grilled Vegetable Salad from VB22 & VB23 kitchens:
With this summer salad, making the homemade pistachio vinaigrette is easy—the hard part is picking which vegetables to grill! We recommend plum tomatoes, zucchini, yellow squash, eggplant, bell pepper, red onion, and asparagus, but the beauty of this recipe is that you can pick the vegetables that look freshest or that you like the most! Customizing this recipe also means that you can make this dish year round, with different vegetables depending on what’s in-season.
1 teaspoon chopped fresh rosemary
1/8 teaspoon freshly ground pepper
2 1/2 teaspoons olive oil
1 tablespoon raspberry-flavored vinegar
1 clove garlic, minced
2 ears fresh corn, husked
1 small zucchini, cut in half lengthwise (about 1/4 pound)
1 small yellow squash, cut in half lengthwise (about 1/4 pound)
1 large red bell pepper, cut into quarters
1 medium eggplant, cut in half lengthwise (about 1 pound)
2 (1/2-inch) slices purple onion
1 large, unpeeled tomato, cored and cut in half crosswise
Vegetable cooking spray
How to Make It
Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until blended. Brush ears of corn and the cut surfaces of the remaining vegetables with half of olive oil mixture, and set aside.
Coat grill rack with cooking spray; place on grill over medium-hot coals. Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender. Remove from grill; cut each ear of corn into 6 pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces in half.