Ingredients

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.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty post love it high5
    Was this review helpful? Yes Flag

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