Anna Sultana’s Grilled Vegetables with a Garlic and Herb Spice Mix, Maltese Style

It’s been a really hot summer here in Manitoba.

We’re used to a dry heat, and the humidity is really getting to us.

On the bright side, folks with gardens are beginning to harvest their crops.

Our gardens have been doing well, even though we've had a few hazy days due to the forest fires in the western provinces.

If you’ve been using your grill for cooking meat it seems a shame to run into the kitchen to cook the vegetables.

And salads can get a bit boring.

Why not share the grill space with the veggies?

Add a bit of oil and spices and the grilled vegetables will wow your family and guests.

Don’t let the kosher salt discourage you from making this spice blend.

Kosher salt is just a big grained salt, so it gives a bit more of a salty flavour.

If you’ve ever eaten a pretzel, you’ve eaten kosher salt.

If you don’t want to buy kosher salt, you can use regular salt, just use less (maybe a quarter to a half of the amount in the recipe) since the smaller grains of regular salt fill the measuring cup more densely.

Taste and see if you’d prefer it saltier.

If it tastes too salty, add a bit more of the other ingredients.

Hints:

You can use other vegetables, too, just be sure to cut them the same size and allow the denser vegetables, such as potatoes, a longer cooking time.

Start with a very hot grill and keep the lid open to prevent them from steaming.

if the vegetables steam they will just get soft instead of browning.

Allow the vegetables to rest so that they will dry out and brown better.

While they are resting, give the grill a wipe so you'll have a nice clean grill top.

The grilled vegetables can be served as a side dish or added to a salad.

Store any leftovers in the refrigerator.

                        Grilled Vegetables

Serves 6

Cutting at an angle, slice into pieces 1/4 inch thick

2 zucchinis

Place the slices in a large bowl and set aside.

Split and remove the seeds from

1 red bell pepper

1 yellow bell pepper

Slice into wedges and add them to the bowl.

Drizzle over the vegetables

1/4 Cup extra virgin olive oil 

Toss the vegetables to coat.

Sprinkle over the vegetables

2 Tablespoons Garlic and Herb Spice Mix

Toss the vegetables to coat.

Allow the vegetables to rest for 30 minutes.

Preheat BBQ to 400º F to 500º F

Using tongs, place the vegetables directly onto the grill. 

Reduce the heat to medium-high and allow them to cook, uncovered, for 6 minutes.
Turn the vegetables, and allow them to cook, uncovered, for another 6 minutes.

Remove the vegetables from the grill and place them on a serving platter.

Sprinkle with a light dusting of Garlic and Herb Spice Mix.

                        Garlic and Herb Spice Mix

Makes 2/3 Cup

In a medium bowl combine

1/4 Cup dark brown sugar

1/4 Cup kosher salt

1 Tablespoon pepper

2 Tablespoons dried garlic

1 Tablespoon dried parsley flakes

1 Tablespoon dried basil

1 Tablespoon dried oregano

2 teaspoons dried thyme

1 teaspoon lemon zest

Stir with a wooden spoon.
The mix can also be used on meats.

Store in an airtight container in a cool, dry place for up to 3 months.