Cooked up this dish just last night for #KLTweetUp#5 BBQ thanks organised by @rohant .

People would know that I preach "carnivore" in all my meals and abhor the general taste of cooked vegetables (prefer fresh salads) I just don't believe in eating Vege that has lost all its nutritional qualities to elongated exposure to heat and those with completely boiled out vitamin molecules, leaving only fibre. (and yea, I never eat vege cooked Chinese style).

'Aghast'.

Would be pretty much the word I would use to describe the people who thought they would never hear me cook a completely herbaceous dish. But I didn't want to use none of that fast-withering-limpy-after-cooking leafy or stalky vege.

I present the PSEUDO "Roasted" Vegetable dish (I'm lazy to put anything in the oven, My oven is sooo old it needs a fire starter =_= )

Ingredients: Aubergines (Eggplant), Japanese Kyrui Cucumbers / Zucchinis, Baby Carrots, Baby Potatoes, "Traffic Light" peppers/capsicums, Large Onions, Butter, Olive Oil, Parsley, Oregano

Seasoning : Salt, Lemon Juice, Ground Black Pepper, Whisky/White Wine (Optional)

Preparation time: 20 mins.

Boil Potatoes, Cube Aubergines, Slice Cucumbers, Cut Peppers into Strips, Halve Baby Carrots (my desired size), Strip Onions.

Throw everything into a big pan with butter, with the Onions going in first, Egg plant then everything else. Add a dash of white wine, olive oil to give it that glisten and lustre, Parsley flakes, Oregano flakes, salt and Black Pepper to Season.

And then I just throw everything into a microwave / toaster to give it a quick "dry" up for that "roasted" look.

Lazy and quick XD