Ingredients with Measurements:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
- 1/2 cup pekmez (Turkish grape molasses)
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together the pekmez, olive oil, minced garlic, salt, and black pepper.
2. Add the sliced vegetables to the bowl and toss to coat them evenly with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
4. Preheat the grill or grill pan over medium-high heat.
5. Remove the vegetables from the marinade and shake off any excess.
6. Place the vegetables on the grill or grill pan and cook for 3-4 minutes per side, or until they are charred and tender.
7. Remove the vegetables from the grill and transfer them to a serving platter.
8. Serve hot or at room temperature.
- Time:
Preparation time: 10 minutes
- Marinade time: 1-4 hours
- Cooking time: 10-15 minutes
5. Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180
- Fat: 9g
- Carbohydrates: 23g
- Protein: 3g
- Fiber: 5g
- Sugar: 15g
Substitutions for ingredients:
- You can use any combination of vegetables you like, such as mushrooms, asparagus, or cherry tomatoes.
- If you can't find pekmez, you can substitute it with honey or maple syrup.
Variations:
- You can add fresh herbs, such as thyme or rosemary, to the marinade for extra flavor.
- You can also sprinkle some crumbled feta cheese or chopped nuts over the grilled vegetables before serving.
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 will prevent the vegetables from getting charred.
- You can also skewer the vegetables before grilling them for a fun presentation.
Storage instructions:
- You can store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the grilled vegetables, you can either microwave them or reheat them in a skillet over medium heat until warmed through.
Presentation ideas:
- Arrange the grilled vegetables on a large platter and garnish with fresh herbs or crumbled cheese.
Garnishes:
- Fresh herbs, such as thyme or rosemary
- Crumbled feta cheese or chopped nuts
Pairings:
- This dish pairs well with grilled meats, such as chicken or lamb.
Suggested side dishes:
- You can serve these grilled vegetables with a side of rice or couscous for a complete meal.
Troubleshooting advice:
- If the vegetables are sticking to the grill or grill pan, brush them with a little bit of oil before cooking.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing them.
Food history:
- Pekmez is a traditional Turkish ingredient made from boiled grape juice that has been reduced to a thick syrup. It is commonly used in marinades and sauces for grilled meats and vegetables.
Flavor profiles:
- The pekmez marinade adds a sweet and tangy flavor to the grilled vegetables, while the charred edges give them a smoky flavor.
Serving suggestions:
- Serve these grilled vegetables as a side dish at a summer barbecue or as a vegetarian main course.
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Region: Turkish