Ingredients with Measurements:
- 2 red bell peppers, sliced into strips
- 2 yellow bell peppers, sliced into strips
- 1 large eggplant, sliced into rounds
- 1 large zucchini, sliced into rounds
- 1/4 cup olive oil
- Salt and pepper to taste
For the Marie Rose Sauce:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a large bowl, toss the sliced vegetables with olive oil, salt, and pepper.
3. Grill the vegetables for 5-7 minutes on each side, or until they are tender and have grill marks.
4. While the vegetables are grilling, make the Marie Rose sauce by whisking together the mayonnaise, ketchup, Worcestershire sauce, lemon juice, salt, and pepper in a small bowl.
5. Once the vegetables are done, arrange them on a platter and drizzle the Marie Rose sauce over the top.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 24g
- Carbohydrates: 16g
- Protein: 3g
- Fiber: 5g
Substitutions for ingredients:
- You can use any type of bell pepper or squash in place of the ones listed in the recipe.
- You can use any type of oil in place of olive oil.
Variations:
- Add grilled onions or mushrooms to the vegetable mix.
- Use the Marie Rose sauce as a dip for the vegetables instead of drizzling it over the top.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook at the same rate.
- Don't overcrowd the grill or grill pan, as this can cause the vegetables to steam instead of grill.
- If you don't have a grill or grill pan, you can roast the vegetables in the oven at 400°F for 20-25 minutes.
Storage instructions:
- Store any leftover vegetables and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the vegetables, place them in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
- To reheat the sauce, simply whisk it together again and serve at room temperature.
Presentation ideas:
- Arrange the grilled vegetables in a colorful pattern on a platter.
- Drizzle the Marie Rose sauce in a zigzag pattern over the top of the vegetables for a more artistic presentation.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or basil, over the top of the vegetables for added flavor and color.
Pairings:
- Serve the grilled vegetables with grilled chicken or fish for a complete meal.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a side of crusty bread or a simple green salad.
Troubleshooting advice:
- If the vegetables are sticking to the grill or grill pan, brush them with a little more oil before grilling.
- If the vegetables are not cooking evenly, you can move them around on the grill or grill pan to ensure they cook at the same rate.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and grilling.
- Use separate cutting boards and utensils for raw vegetables and meat to prevent cross-contamination.
Food history:
- Marie Rose sauce is a classic British condiment that is often served with seafood, but it also pairs well with grilled vegetables.
Flavor profiles:
- The grilled vegetables have a smoky, charred flavor that is complemented by the tangy and slightly sweet Marie Rose sauce.
Serving suggestions:
- Serve the grilled vegetables as a side dish at a summer barbecue or as a light lunch or dinner.
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