Grilled Vegetables With Coffee Bbq Sauce
From midgelet 14 years agoIngredients
- Ingredients for the BBQ Sauce: shopping list
- 3/4 cup balsamic vinegar shopping list
- 3/4 cup apple cider vinegar shopping list
- 2 teaspoons whole pickling spices shopping list
- 2 tablespoons olive oil shopping list
- 1/2 cup chopped red onion shopping list
- 2 finely chopped garlic cloves shopping list
- 1 cup ketchup shopping list
- 1/2 cup coffee, freshly brewed shopping list
- 1/4 cup dark molasses shopping list
- 2 tablespoons chili powder shopping list
- 3 tablespoons tomato paste shopping list
- 2 tablespoons sugar shopping list
- Ingredients for the Grilled Vegetables: shopping list
- 6 small Japanese eggplants shopping list
- 6 small Italian squash (zucchini) shopping list
- 1 very large red onion shopping list
- 3 large red bell peppers shopping list
- 25 mushrooms shopping list
How to make it
- 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.
People Who Like This Dish 4
- quaziefly ALL POINTS
- momo_55grandma Mountianview, AR
- mbeards2 Omaha, NE
- rosiek Waterloo, CA
- crazeecndn Edmonton, CA
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 2 people-
great tasty post love it high5
momo_55grandma in Mountianview loved it
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