From the Galley: Spicy Vegetables on the BBQ

I'm guessing it won't be long now before things start to cool down in Turkey. And when that happens I'm sure I'll think it's way too cold (although I'm already dreaming of soups, stews, and casseroles), but for now I can't get over the heat. It's hot. So hot that my galley is no longer enticing and cooking is now a sweat-drenching chore. The inside of the boat has easily been reaching 90F.

Of course with the sun and heat comes brilliant fruits and vegetables. The Saturday market in Finike is so great in fact, that about a month ago I dedicated a blog post to it!

Three photos from the market (click filmstrip or slideshow icon on the bar to load):

There is only one thing to do when presented with such gorgeous and fresh vegetables in these hot months ... BBQ. And with fall approaching it's time to get in those last summer BBQs and feast on the last of the summer veggies.

You can't go wrong with any grilled vegetable - but why don't you spice it up a little? This spicy grill mix is an excellent blend of flavor with just the right amount of heat. It's easy, fast, healthy, and delicious.

Spicy Mix
2 tsp cumin seed
2 tsp coriander seed
1 small red chili, finely chopped (more if you like the heat)
2 cloves of garlic
2 roots of coriander (or use a few dashes of ground coriander)
1 tsp tumeric powder
1 cup olive oil
1 tsp each salt and pepper

Place cumin & coriander seeds in a saute pan and heat until fragrant. Mash the chili, garlic, and coriander into a paste. Combine seeds, paste, and remaining ingredients in a blender.

Vegetables
Combine in hearty chunks or wedges vegetables of your choice:
Capsicums (red and/or green)
Zucchini
Eggplant
String Beans
Carrots

Toss vegetables in Spicy Mix and BBQ on a flat plan (a cast iron works best, but use whatever you've got) over a hot grill. While the veggies are cooking make the Tomato Jus.

Tomato Jus
2 medium overripe tomatoes
1 tsp salt
2 Tblsp olive oil
1 chili, red or green, chopped

Combine all the ingredients together in a skillet and simmer until juice thickens. Drain off any excess water.

Lay grilled veggies on a plate/dish and pour Tomato Jus over the middle.