grilled vegetables exotic style

GRILLED VEGETABLES, EXOTIC STYLE

VEGETABLE RECIPES

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Nutrition information per serving: Calories 366, Protein 7g, Fat 8g, Calories From Fat 18%, Cholesterol 0mg, Carbohydrates 75g, Fiber 9g, Sodium 160mg.

Cooking Ingredients

    • 1 lb Sweet dumpling squash, divided and cultivated
    • 1 lb child red potatoes
    • 1 lb Japanese eggplant, stem eliminated, and split the long way
    • 1 cup child carrots
    • 4 plantains, with strip and quartered
    • 1 8-oz pkg desert plant cushions, thistles eliminated and cut into 1-inch wide strips
    • 1 10-oz pkg pearl onions, stripped by pkg. bearings
    • 1 4-oz pkg new shitake mushrooms, stems eliminated
    • Seasoning Sauce
    • 2 Tbsp olive oil
    • ¼ cup lime juice
    • 2 cloves garlic, minced
    • 2 Tbsp new mint, minced
    • 1 Tbsp new oregano, minced
    • ¼ tsp salt
    • ¼ tsp pepper
       

Cooking Direction

    • Pre-cook* squash, potatoes, eggplant, child carrots, plantains, cactus leaves and pearl onions until not exactly delicate.
    • In the interim, join oil, lime juice, garlic and spices until all around consolidated.
    • Channel vegetables well; organize on grill** over medium hot coals or on daintily oiled, preheated oven skillet.
    • Brush vegetables generously with treating sauce; sprinkle with salt and pepper.
    • Barbecue or sear 5 to 10 minutes or until vegetables are delicate, brushing as often as possible with treating sauce and turning once.
    • Eliminate from barbecue and strip plantains.
    • Spoon remaining sauce over veggies to serve.
    • Sprinkle cleaved mint and oregano on top.