1414. Grilled Vegetables with Pomegranate Marinade

Some consider this one of the best ways to use up excess vegetables stored just a bit too long in the fridge. I consider it well worthwhile to buy vegetables just to make this. Aubergines and courgettes are pretty much standard. Roasted red pepper would not be amiss here either. I added roasted butternut cubes for a contrast in both color and flavor. The dressing which also serves as a marinade is what really brings it all together.
There are two ways you can cook this: fire up a grill, or fire up your broiler. I have been enjoying maximizing use of the broiler recently. The broiler is the top heat source of your oven which exudes extreme temperature usually used for a minute or two to brown already cooked food. The dressing is
tangy-sweet pomegranate molasses lightly tinged with mustard. This is the kind of dishes that may be considered antipasto by the Italians and get even better if eaten the next day.



Ingredients:

A selection or a mix of the following:
aubergines
courgettes
red capsicums
butternut squash
cabbage
cauliflower
broccoli
potato

For the marinade:
1/4 cup olive oil
1 clove garlic, grated
3 Tbsp water
1 Tbsp pomegranate molasses
salt & pepper
1/2 tsp dijon mustard



Method:

Prepare the vegetables:
Slice the aubergines and courgettes lengthwise about 1cm thick.
Peel and cube the butternut squash and potato.
Slice the cabbage into 1cm thick wedges
Cut the cauliflower and broccoli into florettes.

Working in batches, salt the vegetables and toss in a bit of oil to coat lightly. arrange in single layer in a rimmed baking sheet and place just under the broiler. Monitor closely since the broiler works fast and things can turn from charred to burnt really fast.
The capsicims are cooked a bit differently: they are inserted whole under the broiler and you want them to be blistered black. Once black on all sides, put in a bowl and cover so it steams. When cool enough to handle, peel off the blackened skin and discard the seeds then cut into strips.

Arrange cooked vegetables in your serving platter.
To make the dressing, blitz all the ingredients in a mini-blender and drizzle over the cooked vegetables.

صحة و عافية