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grilled vegetables with a tangy sauce

(5 ratings)
Blue Ribbon Recipe by
Susan Feliciano
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
  • 1/4 c
    olive oil
  • 1/4 tsp
    red pepper flakes, or to taste
  • 1/2 tsp
  • 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.
    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.
    Slice vegetables in a uniform size.
  • Thread vegetables on soaked skewers.
    Preheat the grill to 350 degrees F. Thread the vegetables alternately on skewers, filling the skewer as full as possible.
  • Baste skewered vegetables.
    Baste skewers on all sides with the sauce.
  • Grill the vegetables.
    Grill vegetables.
  • Continue to baste the vegetables.
    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.