Grilled Veggies Made Better

by | Dec 2, 2021 | Asian, Grill, Latin American Recipes, RECIPES, Vegetarian Recipes | 0 comments

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With the abundance of fresh veggies everywhere, even in the winter months, you can’t go wrong with simply turning on the grill and searing up some simply great flavor with whatever you find – zucchini, summer squash, peppers, tomatoes, corn, etc.

One of our favorite recipe is to skewer a bunch of veggies, and glaze them with our favorite sauce on the grill.  Serve along side of a protein, or just go all veggie – with maybe some quinoa or brown rice.

Another simple, but very flavorful, recipe is to grill the veggies, finish  with one of the Serious Foodie spice rubs (think “seasoning salt), then serve as a warm salad with a flavorful vinaigrette.

So, find your favorite bunch of veggies at your favorite fresh grocer, and heat up the grill for a very veggie Serious Foodie meal!  Here’s a very simple recipe pump up the flavor of any veggie skewer.

Grilled Veggies Made Better

There are many choices here, since most of our spice rubs and sauces work very well with fresh veggies. We suggest the Peruvian Blood Orange sauce, but the Mirasol Mole works well if you want to have a Mexican flavor. You can also use any of the spice rubs from Serious Foodie as great seasonings for vegetables.
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Course Vegetarian

Ingredients
  

  • 8 ounces extra firm tofu It is important to use extra firm
  • 2 tablespoons corn starch
  • 2 tablespoons neutral vegetable oil We use grapeseed oil
  • 2 scallion Sliced, on a bias
  • 1/2 medium Sweet onion Julienne sliced
  • 3 cups Vegetables We used snow peas, shredded carrots, and broccolini
  • 1 bottle Serious Foodie Tamarillo Grill Sauce Go to shop.serious-foodie.devsquad.tech to order
  • Salt and Pepper To taste

Instructions
 

  • Pat dry both sides of the steak.  Liberally season the steak with the Serious Foodie Seattle Espresso Rub.  Wrap the seasoned flank steak tightly with plastic wrap, and refrigerate for at least 2 hours, or overnight. Sthe sauce over medium heat until it is reduced by one half. Add the mustard, rosemary, . Cook on low heat until the sauce is thick.
  • Remove the steak from the refrigerator at least 30 minutes before cooking; pre-heat a gas or charcoal grill.
  • To make the sauce: add the olive oil to a sauce pan, and heat over medium. Add the minced garlic, and saute until fragrant, about 60 to 90 seconds. Immediately add the wine and soy sauce, and reduce by 1/2 (about 5 minutes). Stir in the Dijon mustard, rosemary, brown sugar, and optional cayenne pepper. Simmer until desired thickness is achieved.
  • Place the steak on the grill, and cook to desired doneness - about 6 minutes per side for rare. It's best not to over-cook flank steak.
  • Transfer the steak to a plate, and let stand for 5 minutes before carving. Cut the steak across the grain, and serve with the sauce and the optional arugula fennel salad - see https://serious-foodie.devsquad.tech/versatile-vinaigrettes/

Notes

Some people have asked "what about the bright red color we see from tandoori chicken at our local restaurant?"  The red color comes from food coloring.  If you want red color, we suggest using annatto paste, which can be found in most Latin American grocery stores.  One teaspoon added to the yogurt marinade works just fine.
This same marinade works well with lamb, or a meaty fish such as swordfish.

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