Ingredients with Measurements:
- 1/2 cup Murri sauce
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
Special equipment needed:
- Grill pan or outdoor grill
- Large mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, whisk together the Murri sauce, olive oil, lemon juice, honey, cumin, smoked paprika, 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 30 minutes, or up to 2 hours.
4. Preheat a grill pan or outdoor grill to medium-high heat.
5. Remove the vegetables from the marinade and shake off any excess.
6. Grill the vegetables for 5-7 minutes per side, or until they are tender and charred in spots.
7. Transfer the grilled vegetables to a serving platter and garnish with fresh herbs or lemon wedges, if desired.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10-14 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 18g
Protein: 3g
Fiber: 5g
Sugar: 11g
Sodium: 310mg
Substitutions for ingredients:
- Murri sauce: soy sauce or Worcestershire sauce
- Honey: maple syrup or agave nectar
- Vegetables: any other vegetables of your choice
Variations:
- Add grilled chicken or shrimp to make it a complete meal.
- Use the grilled vegetables as a topping for a salad or sandwich.
- Add some feta cheese or olives for a Mediterranean twist.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- Don't overcrowd the grill pan or outdoor grill to ensure even cooking.
- Use a grill basket to prevent small pieces of vegetables from falling through the grill grates.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetables in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the grilled vegetables on a large platter and sprinkle with fresh herbs or lemon wedges.
Garnishes:
Fresh herbs or lemon wedges
Pairings:
- Serve with grilled chicken or shrimp for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Grilled corn on the cob
- Quinoa salad
- Garlic bread
Troubleshooting advice:
- If the vegetables are sticking to the grill pan or outdoor grill, brush them with a little bit of oil before grilling.
- If the vegetables are not getting charred enough, increase the heat and grill them for a few more minutes.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing them.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
- Make sure the internal temperature of the chicken or shrimp reaches 165°F before serving.
Food history:
Murri sauce is a traditional Middle Eastern condiment made from fermented barley or wheat. It is commonly used in marinades and dressings.
Flavor profiles:
The Murri sauce adds a salty and tangy flavor to the grilled vegetables, while the honey and smoked paprika add a touch of sweetness and smokiness.
Serving suggestions:
Serve the Murri-Marinated Grilled Vegetables as a side dish or as a topping for a salad or sandwich.
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