I was craving grilled vegetables one day, and as usual all the recipes I found didn't quite fit the bill or what I had in my fridge. So I came up with this. In proper portions it serves 6-8 but it was so yummy I couldn't stop eating and finished it all myself. Veggies are healthy, right? ;) I think it would be nice in a quinoa or couscous salad too. This is actually quite good served cool too. Prep time does not include marinating time.

Ingredients

6 serv.

chili paste, I use Rooster Brand Chili Garlic Sauce↗1⁄4 cup
extra virgin olive oil↗2 tablespoons
liquid honey, I prefer unpasteurized↗2 tablespoons
red bell pepper↗1⁄2
orange bell pepper↗1⁄2
yellow bell pepper↗1⁄2
red onion↗1⁄2
zucchini1⁄2
cremini mushroom (or your favourite)↗1⁄2 cup
fresh green beans↗1⁄2 cup
canola oil↗1 tablespoon

Step-by-step instructions

1
In a small bowl, mix first three ingredients well and set aside.
2
Cut all the veggies into about 1 - 1 1/2 inch pieces, green beans can just be cut in half.
3
Add vegetables to a large bowl and pour sauce over and mix well.
4
Marinate veg at room temperature for 20 - 30 minutes, or more, or less, or not at all if you don't have time :).
5
Meanwhile, preheat BBQ to about 350°F and coat grill basket with canola oil (or olive oil or Pam cooking spray).
6
Place marinated veg in grill basket and grill until golden, about 6-8 min, then flip and do other side.
7
(Do not turn lots, grill should be low enough to not burn. All grills are different, better to turn it down than flip often).
8
Serve with your favourite grilled meat or grilled tofu for the vegetarians ….
9
Enjoy!

Source: food.com

Original recipe ↗

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