I LOVE to grill!And when I do, I'll grill any vegetable in the house that's not moving.My only problem with grilled veggies is that there are seldom leftovers for the next day when I do this really simple, stupid recipe:Try those mini-sweet peppers, mushrooms, asparagus, onions, garlic, artichoke hearts, thinly sliced sweet potatoes, etc.Slice/clean them to chunky stir-fry size.Marinate them in olive oil and this amazing fig-balsamic vinegar glaze.Grill them on a wok-for-the-grill -- saves skewering them (no matter how well you do it, they still fall off!).Remove when done to your liking.Then drizzle more of this glaze and then add salt and pepper to taste.You will get raving reviews from your guests.The problem is that once you put it on the plate (and I have a HUGE one), everything disappears before you, the grill-master, gets a chance to nibble some!So keep aside what you want, THEN give the rest to your guests!
I've done many meats grilled with this as a finishing glaze -- even moose and bear.(Hey, I live in Alaska, and we have great road kill up here!)I've even grilled "chicken in foil", a favorite of the pu-pu platter, and with only the addition of ginger and soy to the glaze, and I have a winner!!I just have to make PLENTY of it.
If you don't like any of the above recommendations, whine to me in any subsequent reviews.I grilled all the above on charcoal, not gas, so there might be that missing element of smoky flavor, but I still get great results even with my George Foreman grill.
Click Here to see more reviews about: Blaze Fig Balsamic Glaze, 12.9-Ounce Bottles (Pack of 3)
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