Recipe

Grilled Vegetables With Coffee Bbq Sauce Recipe

	Midgelet / All my dishes 6 months, 1 week ago We think dad’s gonna love this new entrée and add it to the grill recipe lexicon. It’s so easy to do, it’s sure to become a summertime ritual, and it’s totally delicious: excerpt from Steal This Recipe website Prep:20m Cook:20m Servings:6	Midgelet
	sides vegetables barbecue coffee

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Ingredients

Ingredients for the BBQ Sauce:

3/4 cup balsamic vinegar

3/4 cup apple cider vinegar

2 teaspoons whole pickling spices

2 tablespoons olive oil

1/2 cup chopped red onion

2 finely chopped garlic cloves

1 cup ketchup

1/2 cup Coffee, freshly brewed

1/4 cup dark molasses

2 tablespoons chili powder

3 tablespoons tomato paste

2 tablespoons sugar

Ingredients for the Grilled Vegetables:

6 small Japanese eggplants

6 small Italian squash (zucchini)

1 very large red onion

3 large red bell peppers

25 mushrooms

Directions

Directions:

In a small saucepan, combine the two vinegars with the pickling spices and bring to a boil over high heat.

Reduce to medium and continue to boil, uncovered, until the mixture is reduced to about 3/4 cup.

This should take about 8 to 10 minutes.

Strain the liquid through a sieve into a bowl.

Discard the spices.

In a frying pan, heat the olive oil until hot, then add the onion and garlic and sauté until the onion is translucent, about 3-4 minutes.

Slowly add the reduced vinegar liquid; then add all the remaining

BBQ sauce ingredients.

Stir until smooth and thoroughly incorporated.

Simmer over low heat for 10-12 minutes.

Remove the pan from the stove and allow to cool.

Heat up the grill and prepare the vegetables.

Cut the eggplant and squash lengthwise in two to four pieces

depending on their size.

Slice the onion into six thick slices, about 1/4" thick.

Cut the bell peppers in half then in quarters; then remove the membranes and seeds.

Cut off the woody edges of the mushroom stems.

If the mushrooms are small, leave as is; if large, cut them in half.

Brush the pieces of vegetables lightly and grill until they're brown but not burnt.

If the sauce needs thinning add a little more olive oil.

Serve with brown rice and steamed corn on the cob.

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Comments

momo_55grandma 6 months, 1 week ago said:
Great tasty post love it high5

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