Spice-It-Up Paste for Grilled Vegetables

Spice-It-Up Paste for Grilled Vegetables

You can BBQ all types of vegetables but this recipe uses classic grilling vegetables such as peppers, zucchini and eggplant. Adding canola oil to the spice rub gives you a flavour packed grilling paste.

Makes
12
  • Ingredients

    Spice-It-Up Rub Base

    • 1/4 cup paprika (60 mL)
    • 2 Tbsp mustard powder (30 mL)
    • 2 Tbsp kosher salt (30 mL)
    • 2 Tbsp granulated sugar (30 mL)
    • 2 Tbsp granulated garlic (30 mL)
    • 1 Tbsp coarse black pepper (15 mL)
    • 2 tsp onion powder (10 mL)

    Spice-It-Up Paste for Grilled Vegetables

    • 2 Tbsp Spice-It-Up Rub Base (see above) (30 mL)
    • 1/2 tsp dried basil (2 mL)
    • 2 Tbsp canola oil (30 mL)
    • 1 green pepper, seeded, and cut into wedges (1 )
    • 1 red pepper, seeded, and cut into wedges (1 )
    • 1 yellow pepper, seeded, and cut into wedges (1 )
    • 1 red onion, peeled and cut into wedges (1 )
    • 6 mini eggplants, cut into halves (6 )
    • 1 zucchini, cut lengthwise into 2 pieces and then crosswire into 6 to 8 pieces (1 )
    •  
  • Directions

    Spice-It-Up Rub Base

    1. Combine paprika, mustard powder, kosher salt, sugar, garlic, pepper and onion powder. Store in a jar with tight fitting lid. This is your Spice-It-Up Rub Base that you can use for all types of meats and vegetables. Check out the recipe possibilities: Spice-It-Up Paste for Chicken Legs, Spice-It-Up Paste for Pork Back Ribs, Spice-It-Up Paste for Grilled Steak Salad.

    Spice-It-Up Paste for Grilled Vegetables

    1. Combine 2 Tbsp (30 mL) of the Spice-It-Up Rub base with the basil and canola oil to make a paste. (The amount of canola oil you use depends on how thick you would like it.)
    2. In a large resealable plastic bag, add paste to your prepared vegetables. Seal bag and refrigerate.
    3. Let marinate in refrigerator for 1 hour. Turning once.
    4. Grill vegetables over medium high heat until done, about 15- 20 minutes. Turn occasionally to prevent burning.
    5. Remove vegetables as they are cooked. The onion will take the longest to cook. Serve.

Nutritional Analysis

Servings
12
Calories
110
Total Fat
3 g
Saturated Fat
0 g
Cholesterol
0 mg
Sodium
240 mg
Carbohydrates
20 g
Fiber
10 g
Protein
4 g