Grilled Vegetables, Kamin
This simple and savory method of preparing vegetables comes from our friends Judy and Sam Kamin, January, 1999.
Take care not to overcook the vegetables so that they retain their individual flavors and textures. You can adjust the
amount of the spice mixture you use depending on your personal taste - it's fairly strong. These vegetables go well with
grilled or plain roasted meats and chicken.
- 2 T. salt
- 3 T. packed golden brown sugar
- 2 T. paprika
- 1 1/2 T. chili powder
- 1 T. ground black pepper
- 2 1/4 tsp. garlic powder
- 1 1/2 tsp. cayenne pepper
- 1 1/2 tsp. dried basil
- Assorted vegetables (zucchini, bell peppers, red onions, large mushrooms)
- Olive Oil
Combine first 8 ingredients in a food processor. Blend 15
seconds. Transfer to a small jar; cover tightly. Spice mixture can be
prepared 2 weeks ahead and stored in the refrigerator.
Preheat a barbecue or broiler. Clean and cut all vegetables into 1/2 inch thick
slices. Brush with olive oil. Sprinkle generously with spice mixture.
Grill until just cooked through, turning occasionally,
about 8 minutes.