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grilled vegetables with a tangy sauce

(5 ratings)
frenchtutor avatar
Blue Ribbon Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

I love making up flavorful sauces for marinating and basting. I used to avoid things that required basting, but after doing it a few times and noticing the difference in the finished product This sauce contains sorghum, a molasses-type syrup from the American Sorghum Cane plant. I get mine from a Mennonite village where they make it with horse-drawn presses and wood-fired boilers. You can get a similar effect by mixing equal parts of molasses and dark Karo syrup. But it's worth the effort to find and use sorghum. Find it online, at a farmer's market, or in a historical village.

Blue Ribbon Recipe

During grilling season, these vegetables with a tangy sauce are a delicious way to enjoy veggies. Grilling them enhances their natural sweetness and adds a subtle smokiness to the side dish. The sauce, though, takes these to the next level. Sorghum has a rich sweetness with hints of molasses that is cut by the bright acidity of apple cider vinegar. Ground coriander gives a citrusy undertone, and red pepper flakes bring subtle heat. A great addition to any summer barbecue.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 3 -4
prep time 15 Min
cook time 15 Min
method Grill

Ingredients For grilled vegetables with a tangy sauce

  • 1/2 c
    apple cider vinegar
  • 1/4 c
    sorghum
  • 1/4 c
    olive oil
  • 1/4 tsp
    red pepper flakes, or to taste
  • 1/2 tsp
    coriander
  • 3-4 c
    squash, zucchini, tomatoes, onions, peppers, eggplant, mushrooms, cut in large cubes

How To Make grilled vegetables with a tangy sauce

  • Blend apple cider vinegar, sorghum, olive oil, red pepper flakes, and coriander for the sauce.
    1
    If using wood or bamboo skewers, soak in water for 30 minutes. For the tangy sauce, in a blender mix vinegar, sorghum, olive oil, red pepper, and coriander. Set aside.
  • Slice vegetables in a uniform size.
    2
    Slice vegetables in a uniform size.
  • Thread vegetables on soaked skewers.
    3
    Preheat the grill to 350 degrees F. Thread the vegetables alternately on skewers, filling the skewer as full as possible.
  • Baste skewered vegetables.
    4
    Baste skewers on all sides with the sauce.
  • Grill the vegetables.
    5
    Grill vegetables.
  • Continue to baste the vegetables.
    6
    Turn and baste occasionally with more sauce. Cook until done to your liking, about 8 minutes on each side. Test thick vegetables for doneness with the tines of a fork. The tines should pierce through easily. Serve vegetables with additional sauce.
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