¼ cup fresh coconut, shredded
¼ cup coconut cream
¼ cup sweet chilli sauce
2 tspn fish sauce
3 coriander roots
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
12 fresh basil leaves
2 tspn 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.