Grilled Vegetables with a Tangy Sauce
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.
Blue Ribbon Recipe
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!!! The Test Kitchen
- 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.