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Chef with red wine glass

GRILLED VEGETABLES, EXOTIC STYLE

Makes 6 servings
Each serving equals two 5 A Day servings


Ingredients
1 lb Sweet dumpling squash, halved and seeded
1 lb baby red potatoes
1 lb Japanese eggplant, stem removed, and halved lengthwise
1 cup baby carrots
4 plantains, with peel and quartered
1 8-oz pkg cactus pads, thorns removed and cut into 1-inch wide strips
1 10-oz pkg pearl onions, peeled according to pkg. directions
1 4-oz pkg fresh shitake mushrooms, stems removed

Basting Sauce
2 Tbsp olive oil
¼ cup lime juice
2 cloves garlic, minced
2 Tbsp fresh mint, minced
1 Tbsp fresh oregano, minced
¼ tsp salt
¼ tsp pepper

Chopped fresh mint and oregano leaves for garnish


Pre-cook* squash, potatoes, eggplant, baby carrots, plantains, cactus leaves and pearl onions until not quite tender.

Meanwhile, combine oil, lime juice, garlic and herbs until well-combined.

Drain vegetables well; arrange on grill** over medium hot coals or on lightly oiled, preheated broiler pan.

Brush vegetables liberally with basting sauce; sprinkle with salt and pepper.

Grill or broil 5 to 10 minutes or until vegetables are tender, brushing frequently with basting sauce and turning once.

Remove from grill and peel plantains.

Spoon remaining sauce over veggies to serve.

Sprinkle chopped mint and oregano on top.

* To pre-cook squash, cook quartered in microwave oven in 1/4 cup water, loosely covered, for 5 to 9 minutes, depending on size. Or steam for 20 to 30 minutes until nearly tender. Pre-cook pearl onions as directed on package.

** Small shiitake or oyster mushrooms and pearl onions can be threaded on skewers for easier handling and to prevent accidental "fall-throughs" on grill.

Nutrition information per serving: Calories 366, Protein 7g, Fat 8g, Calories From Fat 18%, Cholesterol 0mg, Carbohydrates 75g, Fiber 9g, Sodium 160mg.

Source: Frieda’s
 

 

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