Authentic home cooking from Italy, with US measurements. 
Vegetarian Grill with Mint Salsa Verde, Enchilada Sauce, and Agua de Pepino
Today's idea was to make a grilled meal, and since the nice weather is taking its time, we made it at home with a Mexican twist.
We grilled vegetables: bell peppers, eggplant, zucchini, hot peppers, sweet potato, and polenta.
I served them with an enchilada sauce made with canned tomatoes, onion, hot pepper, and spices, following @claupxx's recipe.
There’s also a mint salsa verde, made with olive oil, mint, parsley, garlic, vinegar, oil, and capers.
And Agua de Pepino, made with long cucumbers (I kept the skin on), lime juice, mint, sugar, and water.
To serve, I decorated the rim of the glasses after moistening them with Tajín, a mix of chili powder, lime, and sea salt.
Vegetarian Grill with Mint Salsa Verde, Enchilada Sauce, and Agua de Pepino
Today's idea was to make a grilled meal, and since the nice weather is taking its time, we made it at home with a Mexican twist.
We grilled vegetables: bell peppers, eggplant, zucchini, hot peppers, sweet potato, and polenta.
I served them with an enchilada sauce made with canned tomatoes, onion, hot pepper, and spices, following @claupxx's recipe.
There’s also a mint salsa verde, made with olive oil, mint, parsley, garlic, vinegar, oil, and capers.
And Agua de Pepino, made with long cucumbers (I kept the skin on), lime juice, mint, sugar, and water.
To serve, I decorated the rim of the glasses after moistening them with Tajín, a mix of chili powder, lime, and sea salt.
Open in Cookpad AppSteps
- 1
Agua de Pepino:
Prepare the ingredients. Wash the mint and cucumbers (you can peel them if you prefer, but I like to leave the skin on).
Blend with the juice of 4 limes, then add the water, sugar, and about 10 mint leaves.
Strain and chill in the refrigerator.
- 2
Polenta:
Prepare the polenta according to the package instructions, adding the oil and 1/2 tablespoon salt.
Once cooked, pour into an oiled container. For a round shape, you can use a metal pitcher.
Let cool.
- 3
Salsa Verde:
Prepare the ingredients. Wash the herbs and blend with an immersion blender.
Add olive oil as needed and the capers.
- 4
Enchilada Sauce:
Chop the onion and garlic, and sauté with the cumin and 1 tablespoon vegetable oil.
Add the sifted flour, and as soon as it thickens, add the tomato sauce.
- 5
Thin with a bit of water, season with oregano and hot pepper, add 1 teaspoon sugar, and cook for about 10 minutes.
Blend everything very well to get a smooth, even sauce.
Return to the heat and cook for another 5 to 10 minutes on very low heat, stirring often to prevent burning.
Let cool.
- 6
Grilling:
Wash the vegetables. Slice the eggplants and zucchini.
Cut the bell peppers into strips, removing seeds and white parts.
Grill on a hot grill on both sides.
- 7
Wash, peel, and slice the sweet potato with a vegetable peeler or mandoline.
Grill on the hot grill for a few minutes.Cut the polenta into 1/4-inch thick slices and grill on both sides.
- 8
Arrange the vegetables and sweet potato on a plate, drizzle with a few drops of salsa verde.
Place the sauces in bowls and the polenta on a plate.
Prepare the glasses: moisten the outer rim with water, dip the rim in Tajín.
Pour in the agua de pepino and add lime slices.
- 9
Enjoy!
Cooksnaps
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