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Print this Recipe    Grilled Veggies 10

Grilled Vegetables

1 medium eggplant
1 zucchini
1 yellow summer squash
1 large onion
2 large carrots
8-10 large button mushrooms
2-3 garlic cloves, minced
1/2-inch (1.25 cm) slice gingerroot, minced
1 tablespoon cumin seed
1 tablespoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon cayenne pepper (or more or less to taste)
1 teaspoon turmeric powder
1/2 cup vegetable oil

Wash all vegetables. Cut carrots into slices approximately 1/8
inch (3 mm) thick. Slice onion into rings approximately 1/4 inch
(6 mm) thick. Cut all other vegetables into slices approximately
1/4 inch (6 mm) thick.

Using a mortar and pestle or spice grinder, grind the cumin and
coriander seeds.

Heat three or four tablespoons of vegetable oil over medium heat.
Add garlic and ginger and heat for a minute or two. Add the cumin,
coriander, and mustard seed and continue to heat until garlic begins
to brown. Remove from heat and add remaining spices and vegetable
oil. Pour over sliced vegetables and marinate overnight.

The next day, get your grill going hot. Grill the vegetables until
they start to brown on one side, then turn/stir and continue cooking
until they brown on the other side. If you want them a little
softer, flip again and cook a few more minutes.

Because these vegetables are sliced, you will need to have a
vegetable rack for your grill (one with criss-crossed bars).

Serve with rice pilaf.


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