Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 zucchinis, sliced lengthwise
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup Mahyawa sauce
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Preheat grill pan or outdoor grill to medium-high heat.
2. In a large bowl, toss eggplant, zucchinis, red and yellow bell peppers with olive oil, salt, and pepper.
3. Grill vegetables for 5-7 minutes on each side or until tender and slightly charred.
4. Brush Mahyawa sauce on vegetables and grill for an additional 1-2 minutes on each side.
5. Remove from grill and sprinkle with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Grill pan or outdoor grill at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 14g
Carbohydrates: 13g
Protein: 3g
Fiber: 5g
Sodium: 150mg
Substitutions for ingredients:
- Mahyawa sauce can be substituted with any other sweet and tangy sauce such as balsamic glaze or teriyaki sauce.
Variations:
- Add sliced onions or mushrooms to the vegetable mix for added flavor.
- Use different vegetables such as asparagus, broccoli, or cauliflower.
Tips and tricks:
- Make sure to slice vegetables evenly to ensure even cooking.
- Brush Mahyawa sauce on vegetables towards the end of grilling to prevent burning.
- Serve with a side of rice or quinoa for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Arrange grilled vegetables on a platter and sprinkle with chopped parsley for a pop of color.
Garnishes:
Sprinkle with crumbled feta cheese or chopped nuts for added texture.
Pairings:
Pair with a glass of white wine or a light beer.
Suggested side dishes:
Serve with a side of rice or quinoa for a complete meal.
Troubleshooting advice:
If vegetables are not cooking evenly, adjust heat or move them around on the grill.
Food safety advice:
Make sure to wash vegetables thoroughly before grilling.
Food history:
Mahyawa sauce is a traditional condiment in Yemeni cuisine, made from a blend of spices, herbs, and tamarind paste.
Flavor profiles:
This dish is sweet, tangy, and slightly smoky.
Serving suggestions:
Serve as a side dish or as a main course with a side of rice or quinoa.
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