Mexican Grilled Vegetables

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Mexican Grilled Vegetables

 

1/2 cup olive oil

6 tablespoons vinegar, such as a rich red-wine vinegar or balsamic

2 teaspoons salt

1/2 teaspoon pure ground chile powder or cayenne

2 small sweet potatoes, peeled and each cut into 4 long slices

4 medium zucchini, each cut into 4 long slices

2 small chayote, peeled and cut into 1/4 inch thick slices

1 medium eggplant, cut into 4 long slices, then each slice cut in half widthwise

3 small bunches green onions, trimmed

1 pint small ripe cherry tomatoes, tossed in a bowl with a little oil

1 to 2 tablespoons chopped fresh herbs, such as thyme, cilantro, basil or

parsley

4 limes, cut into wedges

 

Combine the oil, vinegar, 2 teaspoons salt and chile powder in a blender.

Process until smooth. Lightly coat cut vegetables with this mixture. Set the

remaining vinaigrette beside the grill, along with a basting brush and the salt.

One by one lay the vegetables slices and green onions on the cooking grate. Do

this in batches so the grill is not crowded. Sprinkle lightly with salt and cook

about 5 minutes. Turn the vegetables over and baste with the seasoned

vinaigrette. Cook 3 or 4 minutes longer. As soon as vegetables are done, remove

from grill and transfer to a platter.

The zucchini, chayote and green onions should be just about tender but still

have good texture. The eggplant will be cooked to the center in couple of

minutes. The sweet potatoes will be the last to cook through. When all

vegetables are done, place the tomatoes onto the cooking grate to mark and warm

through, about 2 minutes.

Place onto the platter with the other vegetables. Sprinkle with chopped herbs,

decorate with lime wedges and serve hot or at room temperature. Serves 6.

 

 

 

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