Tuesday, 12 July 2011

Vegetarian Barbecue



Recipe Ingredients
1 each: yellow and green zucchini, cut lengthways into slices 1/4-in. (5-cm) thick.
1 each: red and orange peppers, seeded and cut into 8 pieces
8 white mushrooms
1 small red onion, cut into 8 segments
2 Tbsp. (30 mL) olive oil
1 Tbsp. (15 mL) balsamic vinegar
1 1/2 tsp. (7 mL) each: fresh or dried oregano, basil and parsley

Preparation 
Preheat barbecue to medium-high. Thread vegetables onto skewers; set aside. In a bowl, mix oil, balsamic vinegar, salt and pepper together. Brush vegetables with sauce. Sprinkle with herbs. Place vegetables on an oiled grill and cook 2-3 min. per side, until tender-crisp.

For a South Asian Desi Twist: 
Add 1 teaspoon of cumin power and 1 teaspoon of coriander powder to the oil marinade, before brushing the vegetables with it.  Once brushed, lightly sprinkle chili powder over the vegetables before barbecuing.

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