Grilled Vegetables With Coffee Bbq Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
We think dad’s gonna love this new entrée and add it to the grill recipe lexicon. Ingredients:
ingredients for the bbq sauce |
3/4 cup balsamic vinegar |
3/4 cup apple cider vinegar |
2 teaspoons whole pickling spices |
2 tablespoons olive oil |
1/2 cup chopped red onion |
2 finely chopped garlic cloves |
1 cup ketchup |
1/2 cup coffee, freshly brewed |
1/4 cup dark molasses |
2 tablespoons chili powder |
3 tablespoons tomato paste |
2 tablespoons sugar |
ingredients for the grilled vegetables |
6 small japanese eggplants |
6 small italian squash (zucchini) |
1 very large red onion |
3 large red bell peppers |
25 mushrooms |
Directions:
1. Directions:
2. In a small saucepan, combine the two vinegars with the pickling spices and bring to a boil over high heat.
3. Reduce to medium and continue to boil, uncovered, until the mixture is reduced to about 3/4 cup.
4. This should take about 8 to 10 minutes.
5. Strain the liquid through a sieve into a bowl.
6. Discard the spices.
7. In a frying pan, heat the olive oil until hot, then add the onion and garlic and sauté until the onion is translucent, about 3-4 minutes.
8. Slowly add the reduced vinegar liquid; then add all the remaining
9. BBQ sauce ingredients.
10. Stir until smooth and thoroughly incorporated.
11. Simmer over low heat for 10-12 minutes.
12. Remove the pan from the stove and allow to cool.
13. Heat up the grill and prepare the vegetables.
14. Cut the eggplant and squash lengthwise in two to four pieces
15. depending on their size.
16. Slice the onion into six thick slices, about 1/4 thick.
17. Cut the bell peppers in half then in quarters; then remove the membranes and seeds.
18. Cut off the woody edges of the mushroom stems.
19. If the mushrooms are small, leave as is; if large, cut them in half.
20. Brush the pieces of vegetables lightly and grill until they're brown but not burnt.
21. If the sauce needs thinning add a little more olive oil.
22. Serve with brown rice and steamed corn on the cob.
|
|