GRILLED VEGETABLES WITH A TANGY SAUCE

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Grilled Vegetables with a Tangy Sauce image

These vegetables were fresh and flavorful without the sauce. But, that sauce! The sauce takes these up a level or two. I would suggest marinating the vegetables in the sauce to allow the flavors to meld together a little more. Delicious!!!

Provided by Susan Feliciano

Categories     Vegetable Appetizers

Time 30m

Number Of Ingredients 7

1/2 c apple cider vinegar
1/4 c sorghum (or substitute - see note)
1/4 c olive oil
1/4 tsp red pepper flakes (or to taste)
1/2 tsp ground coriander
3-4 c various vegetables cut in large cubes - squash, zucchini, tomatoes, onions, peppers, eggplant, mushrooms
1 skewer for each serving. If using wood or bamboo skewers, soak them first in water for 30 minutes.

Steps:

  • 1. Mix together the vinegar, sorghum, olive oil, red pepper, and ground coriander; a blender makes this very quick. Set aside.
  • 2. Thread the vegetables alternately on skewers, filling skewer as full as practical. Place skewers in a dish to catch drips, and baste well on all sides with the sauce.
  • 3. Heat grill or broiler. Grill vegetables, turning and basting occasionally with more sauce. Cook until done to your liking. Test thick vegetables for doneness with the tines of a fork - the tines should pierce through easily.
  • 4. Serve vegetables with additional sauce, if desired.

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