Grilled vegetables in honey-chili marinade

Ingredients for 2 servings:

• 2 peppers, colored
• 1 zucchini
• 2 carrots
• 250 g mushrooms
• 1 onion(s), red or spring onion
• 3 tbsp honey
• 1 tbsp vegetable oil
• some chili powder
• some turmeric powder
• some coriander powder
• some sweet paprika powder
• some pepper
• 2 pinches of salt
• 1 pinch(s) cumin powder
• 1 pinch(s) of allspice powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Also for the oven

Cut the vegetables into bite-sized pieces. Make sure the carrots are sliced ​​as thinly as possible so they cook at the same time as the other vegetables. Next, stir the marinade together in a bowl. Mix the honey and oil together. It’s best to use runny honey, but thicker honey will work too. In this case, simply add a little more oil. Season to your taste. The proportions are roughly 1:1, but you should use a little more coriander and paprika. Add chili to taste, as everyone likes their own level of spiciness. The honey balances it out a bit. Just taste it as you go. Once the marinade is ready, roll the vegetables in it and then transfer them to a tray made of aluminum foil or a baking dish, etc. Then place it on the grill or in the oven at around 150°C. If the oven isn’t preheated, the cooking time will increase to around 25-30 minutes. Stir the vegetables occasionally to check whether they’re cooked to your desired consistency. I personally like them crispier. When grilling, don’t pile them too high, or they won’t cook evenly. Variations: You can, of course, add more or change the vegetables; for example, you can add corn or tomatoes, or leave out others. Just don’t use vegetables that are too moist, or they’ll be too runny. These vegetables aren’t just great as a side dish to grilled food; they’re also great with homemade oven-baked wedges as a vegetarian dish.