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Mediterranean Grilled Veggies

Barbecue.Master's picture
Ingredients
  Cauliflower florets 10 Medium (Medium Ones)
  Mushroom 10
  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)
  Charmoula marinade 1
  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
  Salt 2 Teaspoon
  Cumin 1 1⁄2 Teaspoon (Jeera)
  Ground ginger 1 Teaspoon (Sonth)
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.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Vegetable

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