Grilled Curried Vegetables

Grilled Curried Vegetables

½ cup of olive oil (125ml)
4 tablespoons of rice wine vinegar (50ml)
3 tablespoons of orange juice (45ml)
6 garlic cloves, minced
2 tablespoons of freshly grated ginger root (30ml)
3 tablespoons of curry powder (45ml)
1 teaspoon of ground cinnamon (5ml)
1 teaspoon of ground Tumeric (5ml)
½ teaspoon of nutmeg (2ml)
1 tablespoon of freshly chopped mint leaves (30ml)
1 teaspoon of ground pepper (5ml)
2 tablespoons of honey (30ml)
2 red onions quartered
3 carrots halved
3 parsnips halved
12 mushrooms halved
Fresh cilantro for garnish

Combine all the ingredients and vegetables into a large plastic bag, toss to coat and refrigerate overnight.

Preheat the grill to 375°F/190°C or medium high heat.

Oil the grill. Place onions on first. Grill onions 3 minutes per side or until caramelized.

While onions are cooking, add parsnips, and carrots to the grill. Grill the two vegetables 4 minutes per side or until slightly charred.

While parsnips and carrots are grilling add the mushrooms to the grill and cook 2 minutes per side or until golden.

Serve warm garnished with fresh cilantro.

Yield: 8 servings