Grilled Vegetables (Khudra Mashwiya)
The Quirky Foodster Team
Ingredients
- Courgettes, sliced lengthwise — 2
- Eggplant, sliced — 1
- Sweet Peppers, quartered — 2
- Onion, cut into thick rounds — 1
- Olive oil — 4 tbsp
- Ground cumin — 1 tsp
- Paprika — 1/2 tsp
- Salt and black pepper, — to taste
- Juice of 1 lemon
Method
- Toss all the vegetables with olive oil, cumin, paprika, salt and pepper.
- Preheat a grill or griddle pan to medium-high heat.
- Grill the vegetables in batches for 3-4 minutes per side until tender and lightly charred.
- Arrange on a serving platter.
- Drizzle with lemon juice just before serving.
Introduction: A colourful medley of vegetables char-grilled with olive oil and warm spices.
Cultural Background: Grilled vegetables offer a simple, healthy accompaniment to Saudi Arabia's often richer meat and rice dishes, the char from grilling adding a smoky depth to seasonal produce.
Tips: Cut the vegetables into similar-sized pieces for even grilling. Don't overcrowd the grill, or the vegetables will steam rather than char.
Variations: Add a sprinkle of sumac for extra tang; toss with fresh herbs like parsley or mint just before serving.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat briefly in a hot pan or under a broiler to restore some char.
Nutrition: Approx. 150 kcal, 3 g protein, 14 g carbohydrate, 10 g fat per serving.
FAQs:
Q: Can these vegetables be roasted instead of grilled?
A: Yes, roast at 220°C (425°F) for 20-25 minutes for a similar result without a grill.
Q: What vegetables work best for grilling?
A: Firm vegetables that hold their shape like courgette, eggplant, peppers and onion are ideal.
- Courgettes, sliced lengthwise — 2
- Eggplant, sliced — 1
- Sweet Peppers, quartered — 2
- Onion, cut into thick rounds — 1
- Olive oil — 4 tbsp
- Ground cumin — 1 tsp
- Paprika — 1/2 tsp
- Salt and black pepper, — to taste
- Juice of 1 lemon
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