Ingredients with Measurements:
- 1/2 cup of Tkemali sauce
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of honey
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a bowl, whisk together the Tkemali sauce, olive oil, red wine vinegar, honey, 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 30 minutes, or up to 2 hours.
4. Preheat the grill to medium-high heat.
5. Remove the vegetables from the marinade and discard any excess marinade.
6. Grill the vegetables for 3-4 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, if desired.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10-15 minutes
5. Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 410mg
Total carbohydrates: 15g
Dietary fiber: 5g
Sugar: 9g
Protein: 2g
Substitutions for ingredients:
- You can use any type of vinegar instead of red wine vinegar.
- Maple syrup or agave nectar can be used instead of honey.
- Any type of bell pepper can be used.
- Any type of squash can be used instead of zucchini.
- Any type of onion can be used instead of red onion.
Variations:
- You can add other vegetables to the marinade, such as mushrooms, cherry tomatoes, or asparagus.
- You can use different types of marinades, such as balsamic vinaigrette or lemon herb.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly on the grill.
- If you don't have a grill, you can use a grill pan or broil the vegetables in the oven.
- You can serve the grilled vegetables hot or cold.
Storage instructions:
Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the grilled vegetables, you can microwave them or heat them in a pan on the stove.
Presentation ideas:
Arrange the grilled vegetables on a platter and garnish with fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
This dish pairs well with grilled meats, such as chicken or steak.
Suggested side dishes:
This dish can be served with a side of rice or quinoa.
Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with a little bit of oil before grilling.
- If the vegetables are not cooking evenly, adjust the heat on the grill or move them around on the grill.
Food safety advice:
Make sure to wash the vegetables thoroughly before slicing them. Keep the marinated vegetables refrigerated until ready to grill.
Food history:
Tkemali sauce is a traditional Georgian sauce made from sour plums, garlic, and spices. It is commonly used as a marinade for grilled meats and vegetables.
Flavor profiles:
This dish has a tangy and slightly sweet flavor from the Tkemali sauce, with a smoky and charred flavor from the grilled vegetables.
Serving suggestions:
Serve the grilled vegetables as a side dish or as a vegetarian main course.
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Region: Georgian