A simple and delicious Vegan dish.
- Zucchini, sliced into discs.
- Lemon Juice.
- Grated Garlic.
- Dried Herbs.
- Olive Oil.
Mix together the paprika, lemon juice, garlic, lemon and olive oil in a bowl. Stir it up. The quantity should be enough to dip a zucchini disc in it. Leave the bowl undisturbed for a couple of mins. All the solids must settle down to the base. This is important.
Heat a heavy grill pan till its almost at smoking point. Reduce the heat a little. Dip each disc in the oil mixture. Do not disturb the sediments. We only want a thin coating of oil before the disc is put on the pan. Once all the discs have been spread out, let them sizzle away for 3-4 minutes. Flip the first disc and check if its getting char marks. If it has, then start flipping all the disc.
When the zucchini is soft even that you can pierce them with a fork, remove form the pan. Pour the juices collected in the pan on top of these discs. Add the remaining oil and garlic pieces from the bowl.
Pair in some roasted nuts to give it a crunch. I used roasted Jackfruit seeds.