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Grilled Vegetables, Exotic Style

Fresh.n.Natural's picture
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!
  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.

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Grilled Vegetables, Exotic Style Recipe