Griddled and Steamed Vegetables | BSH Home of Innovation Showroom

3 mixed peppers cut into 3cm

3 aubergine cut into 3cm

3 courgette cut into 3cm

1 tbsp vegetable oil

¼ tsp black pepper

¼ tsp salt

Steam:

100g kale

1 red onion thickly sliced

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Place the peppers, courgette and aubergine into a bowl.
Season with black pepper, salt and 1 tbsp vegetable oil.
In the meantime, heat the griddle plate on the induction hob level 8.
Start with the mixed peppers first; they take a bit longer than the rest of the vegetables.
They should take 7-8 minutes, when cooked, place them in a warm dish.
Place the sliced red onion in a steam dish and steam 100c for 5-10 minutes, then add the kale for 5 minutes.