0
0
00Ingredients
For the Vegetables:
-
8 cherry tomatoes
-
1 green bell pepper, seeds, ribs, and stem removed, cut lengthwise into wedges
-
8 large button mushrooms
-
1 onion, cut into wedges and separated
-
1 zucchini, scored with a fork and cut into ½-inch slices
For the Marinade:
-
6 green onions, minced
-
1 Scotch bonnet chile, seeds and stem removed, minced
-
½ cup soy sauce
-
½ cup malt vinegar
-
1/4 cup vegetable oil
-
2 tablespoons fresh lime juice
-
2 tablespoons chopped fresh thyme
-
½ teaspoon ground cloves
-
½ teaspoon ground allspice
-
1/4 teaspoon ground cinnamon
Instructions
To prepare the vegetables, thread them onto skewers, alternating colors and shapes, and place the skewers in a non-reactive baking dish.
To make the marinade, combine all the ingredients in a bowl and pour over the vegetables. Marinate for 2 to 3 hours, spooning the marinade over the vegetables occasionally.
Brush a grill rack with vegetable oil. Grill the vegetables for 3 to 5 minutes, or until the vegetables are cooked but still crisp, basting frequently with the marinade.
| Servings |
| 4 to 6 |
|
|
|
Serve these spicy vegetables as a side dish to just about any grilled meat or fish. If using bamboo skewers, soak them in water for 20 minutes to prevent them from burning. From The Habanero Cookbook, by Dave DeWitt and Nancy Gerlach, Ten Speed Press, 1995.
IngredientsFor the Vegetables:
For the Marinade:
InstructionsTo prepare the vegetables, thread them onto skewers, alternating colors and shapes, and place the skewers in a non-reactive baking dish. To make the marinade, combine all the ingredients in a bowl and pour over the vegetables. Marinate for 2 to 3 hours, spooning the marinade over the vegetables occasionally. Brush a grill rack with vegetable oil. Grill the vegetables for 3 to 5 minutes, or until the vegetables are cooked but still crisp, basting frequently with the marinade.
|
