Grilled Vegetables with Coffee BBQ Sauce
This recipe is so easy, it’s sure to become a summertime ritual, and it’s totally delicious - so why not impress your friends and family and début it at your next grilling get together?
This recipe makes 6 generous servings.
Ingredients for the Coffee BBQ Sauce:
3/4 cup balsamic vinegar
3/4 cup apple cider vinegar
2 teaspoons whole pickling spices
2 tablespoons olive oil
1/2 cup chopped red onion
2 finely chopped garlic cloves
1 cup ketchup
1/2 cup coffee (unflavored), freshly brewed
1/4 cup dark molasses
2 tablespoons chili powder
3 tablespoons tomato paste
2 tablespoons sugar
Ingredients for the Grilled Vegetables:
6 small Japanese eggplants
6 small Italian squash (zucchini)
1 very large red onion
3 large red bell peppers
In a small saucepan, combine the two vinegars with the pickling spices and bring to a boil over high heat.
Reduce to medium and continue to boil, uncovered, until the mixture is reduced to about 3/4 cup. (This should take about 8 to 10 minutes.)
Strain the liquid through a sieve into a bowl. Discard the spices.
In a frying pan, heat the olive oil until hot, then add the onion and garlic and sauté until the onion is translucent, about 3-4 minutes.
Slowly add the reduced vinegar liquid; then add all the remaining Coffee BBQ sauce ingredients.
Stir until smooth and thoroughly incorporated.
Simmer over low heat for 10-12 minutes. Remove the pan from the stove and allow to cool.
Heat up the grill and prepare the vegetables.
Cut the eggplant and squash lengthwise in two to four pieces depending on their size.
Slice the large onion into six thick slices, about 1/4" thick.
Cut the bell peppers in half then in quarters; then remove the membranes and seeds.
Cut off the woody edges of the mushroom stems.
If the mushrooms are small, leave as is; if large, cut them in half.
Brush the pieces of vegetables lightly and grill until they're brown but not burnt.
If the sauce needs thinning add a little more olive oil.