Grill Glazed Veggies
There are many choices here, since most of the Serious Foodie sauces work very well with fresh veggies. We suggest the Fig/Orange sauce, Blood Orange sauce, Pacific Mango, or the Pomegranate sauce. The Mirasol Mole works well if you want to have a Mexican flavor, or use the Romesco Sauce nearer to the end of cooking for a Spanish inspired meal. (Click HERE to order)
Ingredients
- 1 medium zucchini Sliced, 1/4 inch rounds
- 1 medium summer squash Sliced, 1/4 inch rounds
- 10 - 15 crimini or button mushrooms
- 2 medium bell peppers Mixture of red, orange, yellow, or green, cut into 1 inch pieces
- 10-15 baby carrots or 2 peeled large carrots
- 2-3 tablespoons olive oil
- Salt and pepper To taste
- 1 jar Serious Food Sauce Try the Southern Italian Fig/Orange, Peruvian Blood Orange, South Pacific Spicy Mango, or Mediterranean Pomegranate
Instructions
- Pre-heat the grill to medium high. If you are using charcoal, it is best to wait 20 minutes or more after lighting.
- Thoroughly wash all the vegetables, and pat dry. Cut the squash and zucchini into 1/4 inch rounds. Cut the peppers into 1 inch pieces. If you are using large carrots, cut into 2 inch lengths.
- If you are using bamboo skewers, make sure to soak in cold water for 1 hour before use. Place the vegetables onto the skewers, alternating between the vegetables.
- Lightly coat all the vegetables with olive oil, then salt and pepper to taste.
- Place onto well-oiled grill grates. Grill on each side, rotating after about 3-4 minutes per side. after rotating, brush the Serious Foodie Sauce onto the cooked side. When the last side has cooked, brush this side with the sauce after removing from the grill. Do not overcook.
Notes
Grill Veggie Salad
Follow the same recipe, except do not glaze with the sauce. Instead, make your own vinaigrette (we have a nice vinaigrette primer on our website - click HERE), or use the Serious Foodie Tamarillo Dressing/Marinade - then dress the grilled veggies on the plate. We also suggest the Fig/Orange sauce, Mango/Aji Amarillo sauce, Blood Orange sauce, or the Pomegranate sauce (follow the Blood Orange sauce vinaigrette, and just substitute the Pomegranate Sauce). We also have a fantastic roasted corn, roasted pepper, and quinoa salad using the Mexican Mole sauce (click HERE).
Tomatoes and leafy vegetables (like kale, Romain lettuce, Swiss chard) can also be grilled. Slice the tomatoes, drizzle with olive oil, salt, and pepper, then place onto a grill basket or grill pan. You can do the same with the leafy vegetable, but you have to be very diligent - they can burn quickly. Just a light char does the trick.