Mediterranean Grilled Veggies Recipe
Ingredients
| 8-10 medium florets of cauliflower | ||
| 8-10 whole mushroom | ||
| 2 thick round slices of eggplant (bhartabaingan), about 3/4 thick | ||
| 1 red or green bell pepper 1 pieces | ||
| 1 yellow bell pepper 1 pieces | ||
| 2 carrots peeled & cut into thick slices | ||
| 12 button onions or 1 onion cut into 8 | ||
| Ground roasted cumin | 1 Tablespoon | |
| CHARMOULA MARINADE | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Coriander/ cilantro | 1/2 Cup (16 tbs), chopped | |
| Parsley leaves | 1/2 Cup (16 tbs) | |
| Garlic | 10 Gram | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Red chilli flakes | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Cumin | 1 1/2 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
Directions
To make the charmoula marinade, combine all the ingredients in a food processor or blender.
Keep aside.
Blanch the cauliflower in boiling water for 2 minutes.
Drain.
Pat dry.
Cut each eggplant slice into 4 pieces.
Place the cauliflower, eggplant and other vegetables in a large bowl.
Add the charmoula and mix gently.
Cover and refrigerate for 30 minutes or till serving time.
Thread the marinated vegetables on metal skewers or bamboo sticks, reserving the marinade for basting.
Oil the barbecue plate/rack.
Preheat barbecue to medium heat.
Cook the skewers on the lightly oiled barbecue for 8-10 minutes, turning them occasionally inbetween.
Baste the vegetables several times with the reserved marinade.
Cook for another 5 minutes or until vegetables are lightly browned.
Keep aside.
Blanch the cauliflower in boiling water for 2 minutes.
Drain.
Pat dry.
Cut each eggplant slice into 4 pieces.
Place the cauliflower, eggplant and other vegetables in a large bowl.
Add the charmoula and mix gently.
Cover and refrigerate for 30 minutes or till serving time.
Thread the marinated vegetables on metal skewers or bamboo sticks, reserving the marinade for basting.
Oil the barbecue plate/rack.
Preheat barbecue to medium heat.
Cook the skewers on the lightly oiled barbecue for 8-10 minutes, turning them occasionally inbetween.
Baste the vegetables several times with the reserved marinade.
Cook for another 5 minutes or until vegetables are lightly browned.
Chef
