Grilled Vegetables, Exotic Style Recipe
I would describe my Grilled Vegetables, Exotic Style recipe in one word-wonderful! Such a mix of flavors and aroma's in this Grilled Vegetables, Exotic Style. Enough to take you to another world!
Ingredients
4 cups (1.4 1) Delicata, Table Queen, Sweet Dumpling or Golden Nugget Squash, halved and seeded
1 lb (455 g) Baby Red or small Yellow Finnish Potatoes
1 Japanese eggplant, stem removed, halved lengthwise
1/2 lb (230 g) Baby Carrots, trimmed and peeled, if desired
2 cups (480 ml) Plantains, peel on and quartered leaves from 1 Cactus, thorns removed and cut into 1 -inch wide strips
6 oz (180 g) Gold, Red or White Pearl Onions, peeled according to package directions
6 oz (180 g) Fresh Shiitakes or whole oyster mushrooms, stems removed
BASTING SAUCE:
1/4 cup (60 ml) olive or vegetable oil
1/4 cup (60 ml) lime juice
2 cloves garlic, minced
2 tbs (30 ml) Fresh Mint, minced
1 tbs (15 ml) Fresh Oregano, minced
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) pepper Chopped fresh mint, garnish oregano leaves, for garnish
Directions
Precook squash, potatoes, eggplant, baby carrots, plantains, cactus leaves and pearl onions until not quite tender.
Meanwhile, mix oil, lime juice, garlic, herbs and seasonings of Basting Sauce until well combined.
Drain vegetables well; arrange on grill* over medium-hot coals or on lightly oiled broiler pan from preheated broiler.
Brush mushrooms and vegetables liberally with Basting Sauce and turn once.
Remove vegetables from grill and peel plantains.
Meanwhile, mix oil, lime juice, garlic, herbs and seasonings of Basting Sauce until well combined.
Drain vegetables well; arrange on grill* over medium-hot coals or on lightly oiled broiler pan from preheated broiler.
Brush mushrooms and vegetables liberally with Basting Sauce and turn once.
Remove vegetables from grill and peel plantains.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
