Grilled Vegetables, Exotic Style
|Squash||1 1⁄2 Liter, halved and seeded (4 Cups, Delicata / Table Queen / Sweet Dumpling / Golden Nugget)|
|Finnish potatoes||1 Pound (455 Gram, Baby Red / Small Yellow Colored)|
|Japanese eggplant||1 , stem removed, halved lengthwise|
|Baby carrots||1⁄2 Pound, trimmed and peeled, if desired (230 Gram)|
|Plantains||480 Milliliter, peel on and quartered (2 Cups)|
|Cactus leaves||1 , thorns removed and cut into 1 inch wide strips|
|Pearl onions||6 Ounce, peeled according to package directions (180 Gram, Gold / Red / White Colored)|
|Fresh mushrooms||6 Ounce, stems removed (180 Gram, Shiitakes / Whole Oyster)|
|Olive oil/Vegetable oil||60 Milliliter (1/4 Cup)|
|Lime juice||60 Milliliter (1/4 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Fresh mint||30 Milliliter, minced (2 Tablespoon)|
|Fresh oregano||15 Milliliter, minced (1 Tablespoon)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Chopped fresh mint||1⁄4 Teaspoon (1 Milliliter, For Garnish)|
|Oregano leaves||4 (For Garnish)|
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.