Grilled Vegetables with a Tangy Sauce

Susan Feliciano


I love making up flavorful sauces for marinating and basting. I used to try to avoid things that required basting, but after doing it a few times and noticing the difference in the finished product, I am now a fan!

This sauce contains Sorghum - a molasses-type syrup made from the American Sorghum Cane plant. I get mine from a Mennonite village in Monterey, TN, 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 really worth the effort to find and use sorghum.

Sometimes farmers markets will have it, or historical villages, or you can try ordering it on-line. Look for the Guenther Family in Monterey, TN.

pinch tips: How to Wash Fruits & Vegetables





15 Min


15 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
These vegetables were fresh and flavorful without the sauce. But, that sauce! The sauce takes these up a level or two.

I would suggest marinating the vegetables in the sauce to allow the flavors to meld together a little more. Delicious!!!


1/2 c
apple cider vinegar
1/4 c
sorghum (or substitute - see note)
1/4 c
olive oil
1/4 tsp
red pepper flakes (or to taste)
1/2 tsp
ground coriander
3-4 c
various vegetables cut in large cubes - squash, zucchini, tomatoes, onions, peppers, eggplant, mushrooms
skewer for each serving. If using wood or bamboo skewers, soak them first in water for 30 minutes.

Directions Step-By-Step

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy