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.
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!!!
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.
How To Make
Mix together the vinegar, sorghum, olive oil, red pepper, and ground coriander; a blender makes this very quick. Set aside.
Thread the vegetables alternately on skewers, filling skewer as full as practical. Place skewers in a dish to catch drips, and baste well on all sides with the sauce.
Heat grill or broiler. Grill vegetables, turning and basting occasionally with more sauce. Cook until done to your liking. Test thick vegetables for doneness with the tines of a fork - the tines should pierce through easily.
Serve vegetables with additional sauce, if desired.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Grilled Vegetables with a Tangy Sauce: