Ingredients with Measurements:
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 zucchini, sliced into rounds
- 1 eggplant, sliced into rounds
- 1 red onion, sliced into rounds
- 1/4 cup vegetable oil
- 1/4 cup tamarind paste
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- Salt and pepper to taste
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 small bowl, whisk together vegetable oil, tamarind paste, honey, soy sauce, smoked paprika, salt, and pepper.
3. Brush the mixture onto the sliced vegetables.
4. Place the vegetables onto the grill pan or outdoor grill and cook for 5-7 minutes on each side or until grill marks appear and the vegetables are tender.
5. Remove from the grill and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-14 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 12g
Carbohydrates: 22g
Protein: 3g
Fiber: 5g
Sugar: 14g
Sodium: 250mg
Substitutions for ingredients:
- Tamarind paste can be substituted with lime juice or lemon juice.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add sliced mushrooms or cherry tomatoes to the mix.
- Use different types of vegetables such as asparagus, broccoli, or cauliflower.
- Add fresh herbs such as cilantro or parsley for extra flavor.
Tips and tricks:
- Make sure to brush the vegetables with the tamarind mixture evenly to ensure even cooking.
- Don't overcrowd the grill pan or outdoor grill to prevent steaming the vegetables.
- Use a grill basket to prevent smaller vegetables from falling through the grates.
Storage instructions:
Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grilled vegetables in the microwave or oven until heated through.
Presentation ideas:
Arrange the grilled vegetables on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as cilantro or parsley.
Pairings:
Serve with grilled chicken or fish for a complete meal.
Suggested side dishes:
Serve with a side of rice or quinoa.
Troubleshooting advice:
- If the vegetables are not cooking evenly, adjust the heat on the grill pan or outdoor grill.
- If the vegetables are sticking to the grill, brush them with a little bit of oil before grilling.
Food safety advice:
- Make sure to wash all vegetables before slicing and grilling.
- Use separate cutting boards for vegetables and meat to prevent cross-contamination.
Food history:
Tamarind is a fruit that is commonly used in Southeast Asian and Indian cuisine. It has a sweet and sour flavor and is often used in sauces and marinades.
Flavor profiles:
The tamarind paste adds a sweet and sour flavor to the grilled vegetables, while the smoked paprika adds a smoky flavor.
Serving suggestions:
Serve the grilled vegetables as a side dish or as a vegetarian main course.
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