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Mexican Grilled Vegetables
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- #14572
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup olive oil
6 tablespoons red wine or balsamic vinegar
2 teaspoons salt
1/2 teaspoon ground chile powder or cayenne
2 small sweet potatoes, peeled and cut into 4 inch slices
4 medium zucchini, cut into 4 long slices
2 small chayote, peeled and cut into 1/4-inch slices
1 medium eggplant, cut into 4 long slices, then cut in half widthwise
3 small bunches green onions, trimmed
1 pint small, ripe cherry tomatoes, tossed in a bowl with a little oil
1 tablespoon chopped fresh herbs (thyme, cilantro, basil or parsley)
4 limes, cut into wedges
directions
Combine the oil, vinegar, 2 teaspoons of salt and the chile powder in a blender. Process until smooth. Lightly coat vegetables with this mixture. Set the remaining vinaigrette beside the grill along with a basting brush and the salt.
Lay the vegetable slices and green onions on the grate. Don't crowd. Sprinkle lightly with salt and cook about 5 minutes. Turn over and baste with the vinaigrette. Cook 3 or 4 minutes longer.
Remove vegetables from grill as they are done. They will be done at different times. Put on platter in a decorative manner. When all are done, place the tomatoes onto the grate and warm through about 2 minutes.
Place onto the platter with the other vegetables. Sprinkle with herbs and decorate with lime wedges. Serve hot or at room temperature.
added by
Isabelle1974
nutrition data
303 calories, 19 grams fat, 34 grams carbohydrates, 5 grams protein per serving.
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