Grilled Curried Vegetables

Ease of Preparation: Easy

Yields: 8 servings

Ingredients

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

Method

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.