(Made with Fat Cat Papaya Pequin Passion Hot Sauce — available at PepperHotSpot.com)
Cook Time: About 45 minutes (includes marinating)
Ingredients
2 medium zucchini
1 large eggplant (or 2 Japanese eggplants)
2 medium yellow squash
1 red bell pepper
1 orange or yellow bell pepper
4 medium potatoes
1 medium onion
1 bottle Fat Cat Papaya Pequin Passion Savory Fruit Hot Sauce
2 tbsp olive oil or vegetable oil
Salt and pepper
Cooking spray or grill oil
Instructions
1. Heat the grill
Set your grill or grill pan to medium heat.
2. Prep the vegetables
Slice zucchini and yellow squash into ¼-inch rings.
Slice eggplant into ¼-inch rounds.
Quarter the onion and separate the layers.
Cut the potatoes in half lengthwise. Par-boil them in salted water for 8 minutes, or microwave them for 3 minutes.
Cut bell peppers into wedges about 2 inches wide.
3. Marinate
Place all the vegetables into a large zip bag.
Add:
2/3 bottle of Fat Cat Papaya Pequin Passion sauce
The oil
A little salt and pepper
Seal the bag and shake it hard so every piece gets coated.
Let it sit for 10–20 minutes.
4. Grill
Oil the grill grates or spray with cooking spray.
Lay the vegetables down in a single layer.
Cook until they soften and get char marks — 5–7 minutes per side.
Flip and repeat.
5. Finish and serve
Move the vegetables to a serving platter.
Drizzle the remaining Fat Cat Papaya Pequin Passion sauce over the top.
Serve warm.
Notes
You can swap or add any firm veggies you like: tomatoes, butternut squash (par-boil 8 minutes first), carrots, asparagus, etc.
No grill? Roast them in the oven at 425°F on a greased, foil-lined tray.
-
- Roast for 20–25 minutes, flipping after 10 minutes, until tender and lightly charred.