Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 zucchinis, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1/2 cup kumis (fermented mare's milk)
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the kumis, olive oil, garlic, salt, and black pepper.
2. Add the sliced vegetables to the bowl and toss to coat them in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
4. Preheat the grill or grill pan to medium-high heat.
5. Remove the vegetables from the marinade and shake off any excess liquid.
6. Grill the vegetables for 5-7 minutes per side, or until they are tender and lightly charred.
7. Transfer the grilled vegetables to a serving platter and garnish with fresh herbs or a drizzle of olive oil, if desired.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 10-15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 14g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
Substitutions for ingredients:
- Kumis can be substituted with yogurt or kefir.
Variations:
- Add other vegetables such as mushrooms, onions, or cherry tomatoes.
- Add grilled chicken or tofu for a complete meal.
Tips and tricks:
- Make sure to shake off any excess marinade before grilling to prevent flare-ups.
- Use a grill basket or skewers to prevent smaller vegetables from falling through the grates.
- Don't overcrowd the grill or grill pan to ensure even cooking.
Storage instructions:
- Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the vegetables in the microwave or oven until warmed through.
Presentation ideas:
- Arrange the grilled vegetables on a platter and garnish with fresh herbs or a drizzle of olive oil.
Garnishes:
- Fresh herbs such as parsley, basil, or cilantro
- A drizzle of olive oil or balsamic vinegar
Pairings:
- Serve with grilled meats or fish for a complete meal.
- Pair with a glass of white wine or a light beer.
Suggested side dishes:
- Grilled bread or pita
- Couscous or quinoa salad
- Roasted potatoes or sweet potatoes
Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with a little bit of oil before grilling.
Food safety advice:
- Make sure to marinate the vegetables in the refrigerator to prevent bacterial growth.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
Food history:
- Kumis is a traditional fermented drink made from mare's milk that is popular in Central Asia.
Flavor profiles:
- The kumis marinade adds a tangy and slightly sour flavor to the grilled vegetables.
Serving suggestions:
- Serve the grilled vegetables as a side dish or as a vegetarian main course.
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