Char-grilled Vegetables in Coconut Sweet Chilli Sauce

Coconut Sweet Chilli Sauce

• ¼ cup fresh coconut, shredded
• ¼ cup coconut cream
• ¼ cup sweet chilli sauce
• 2 tsp fish sauce
• 3 coriander roots

Char-grilled Vegetables

• 2 corn cobs cooked and cut in quarters
• 1 kumara potato peeled and sliced lengthways
• ½ red capsicum diced in 2cm squares
• ½ yellow capsicum diced in 2cm squares
• 1 green zucchini sliced lengthways
• 100g mushrooms
  
• 12 fresh basil leaves
  
• 2 tsp dried oregano
  
• ½ cup olive oil
  
• 3 cloves garlic sliced
  
• salt & pepper to taste

Combine all sauce ingredients in a food processor and blend until smooth. Place sauce in a small pot on the hot plate of your BBQ, heat and reduce as you cook your vegetables.

Place all vegetables in a large mixing bowl, sprinkle with dried oregano, salt, pepper, garlic, olive oil and mix to coat the vegetables.

Grill vegetables on hot char-grill until they have black char lines. Transfer to a flat hotplate to cook through. When cooked, combine basil and drizzle coconut sweet chilli sauce over the vegetables and serve with rice or your favourite BBQ meals.

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