Grilled vegetables
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Grilled Marinated Vegetables

This is a great recipe for making sandwiches that taste like gourmet food. Simple, and yet very tasty.

INGREDIENTS:

 MIXED VEGETABLES THAT ARE GOOD FOR GRILLING, NAMELY, EGGPLANT, ZUCCHINI, ONION, PEPPERS, JALAPENO, ETC.  IN THIS RECIPE I'VE USED

 2 CUPS ( 200 GM) OF  SLICED EGGPLANT

1 CUP ( 70 GM or 1 medium) ZUCCHINI

1 1/2 CUPS ( 125 GM) OF MIXED PEPPERS ( can include hot peppers like Anaheim or Jalapeno

 100 gm ( 1/2 large) ONION

MARINADE: 

2 TBS OLIVE OIL

1/2 TSP RED PEPPER FLAKES ( OPTIONAL)

1/4 CUP ORANGE JUICE

1 TBS MOLASSES OR HONEY

 1/2 LIME OR 1 LEMON SQUEEZED

2 TBS CHOPPED FRESH CILANTRO

1/2 TSP SALT

1 GARLIC CLOVE FINELY CHOPPED

Don't use dried cilantro leaves since it is nowhere near the flavor of fresh ones.

In a non-reactive glass, ceramic or plastic rectangular platter (that could hold the marinade and all the vegetables used) mix all the marinade ingredients together thoroughly. 

Slice all the vegetables into similar size pieces so they can all grill at the same rate.  The size of the slices depends on your personal preference. I like to slice onions 1/4 inch thick rounds, peppers and eggplants into 1 inch by 2 inches long pieces, Zucchinis either 1/4 inch thick rounds or 1 inch by 2 inches long pieces too. Add all sliced veggies to the marinade and leave the platter in the fridge for at least 3-4 hours. After marinating for few hours, take it out and transfer into a baking tray and roast it in a 400 F oven for 30 - 40 minutes. The cooking time varies depending on the size of the vegetables sliced. But the same mixture can be grilled in the broiler for 5- 10 minutes. Broiler needs to be watched more often than a grill. Fifteen minutes after roasting in the oven take out the tray and turn all the veggies once. If the marinade looks like drying out you can add some more orange juice and olive oil to the veggies and turn them over to mix, and finish the cooking. These grilled veggies can be used as a sandwich filling (served with lettuce and a slice of tomato) or as a side vegetable dish that can be served with cooked low protein imitation rice, Cilantro chutney(recipe in another page) and a low protein salad.

SERVES 4.

 

 

PROTEIN (gms)

METHIONINE (mg)

PHENYLALANINE (mg)

LEUCINE (mg)

CALORIES

per recipe

9.32

96

284

452

782

per serving

2.33

24

70

113

195

 

RECIPE PREPARATION: 45 MINUTES for oven roasting or 10 - 15 MINUTES for broiler grilling