Mediterranean Grilled Veggies
|Cauliflower florets||10 Medium (Medium Ones)|
|Eggplant slices||2 (Thick Round)|
|Green bell/Red bell pepper||1 (1 Pieces)|
|Yellow bell pepper||1 (1 Pieces)|
|Carrots||2 , peeled and cut into thick slices|
|Button onions/1 onion cut into eight||12|
|Ground roasted cumin||1 Tablespoon (Bhuna Jeera Powder)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped coriander||1⁄2 Cup (8 tbs) (Chopped Cilantro)|
|Parsley leaves||1⁄2 Cup (8 tbs)|
|Garlic flakes||10 Gram|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Red chili flakes||1 Teaspoon|
|Cumin||1 1⁄2 Teaspoon (Jeera)|
|Ground ginger||1 Teaspoon (Sonth)|
To make the charmoula marinade, combine all the ingredients in a food processor or blender.
Blanch the cauliflower in boiling water for 2 minutes.
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.