| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 7g | 1g | 18g |
| sugars | fibre | protein | salt |
| 3g | 9g | 2g | 0.39g |
There’s an undeniable charm to the recipe of Grilled Caigua with Lemon and Garlic. Inspired by the vast wealth of vegetables found in the great outdoors of Colorado, this refreshing dish elegantly marries the zest of lemon with the distinctive flavor of the supremely nutritious Caigua. Boasting a rich array of health benefits and a uniquely satisfying taste, it’s an exciting addition to any meal.
A Nod to Nature
Just like game meats and mountain trout made their way from the wild Rockies into my kitchen growing up, the Caigua vegetable too, holds a special place in my heart. Bursting with a myriad of nutritional benefits, such as high fiber content and cholesterol-lowering properties, it serves as an embodiment of the vibrant produce generously offered by Mother Nature.
Echoing the simplicity and wholesomeness of the ingredients sourced from the wilderness, this recipe finds a balance between the hearty mountain fare I hold dear and the healthy modern cuisine my partner, Gordon, and I enjoy experimenting with.
The Versatility of the Dish
Grilled Caigua with Lemon and Garlic is remarkably versatile and pairs beautifully with a variety of dishes. Much like grilled zucchini or asparagus, it holds its own as a standalone dish but could also complement heartier meat dishes, mirroring the rich game dishes I often prepare. It would also pair wonderfully with trout, another food staple in my Colorado upbringing.
Whether you’re looking to spruce up a traditional BBQ, impress your guests at a dinner party, or even just enjoy a healthy dinner on a quiet evening, this grilled vegetable dish checks all the boxes. Just imagine the tangy burst of lemon, the aromatic zing of garlic, and the humble earthiness of the grilled Caigua creating a symphony of flavor, making it an irresistible addition to your culinary repertoire.
If you’re interested in learning more about the Caigua, World Crops provides a detailed overview of this often overlooked gem. Once you’ve tried this Grilled Caigua with Lemon and Garlic, I’m sure you’ll wonder how you ever did without it.
What You’ll Need
- 6 medium-sized Caigua (Cyclanthera Pedata)
- 3 whole lemons
- 6 cloves of garlic
- 3 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1 teaspoon of freshly ground black pepper
- Fresh parsley for garnish
Method
Step One
Start by preparing the Caiguas. Rinse them thoroughly under cold water then pat dry with a kitchen towel. Once they are dry, cut them in half lengthwise and remove the seeds. Set them aside for grilling.
Step Two
Next, prepare the lemon and garlic mixture. Take the 3 whole lemons and juice them. You should have about half a cup of fresh lemon juice. Peel the 6 cloves of garlic and finely mince them. Add the minced garlic to the lemon juice and stir well.
Step Three
In a large bowl, combine the lemon and garlic mixture, 3 tablespoons of olive oil, 1 teaspoon of sea salt, and 1 teaspoon of freshly ground black pepper. Mix well until all the ingredients are blended together.
Step Four
Place the prepared Caigua halves in the bowl with the marinade. Make sure each piece is well coated with the marinade. Let the Caigua marinate for at least 20 minutes for the flavors to combine.
Step Five
After the Caigua have marinated, place them on a hot grill. Grill the Caigua for about 10 minutes on each side or until they become slightly charred and softened.
Step Six
Once the Caigua are grilled to your liking, take them off the grill and place them on a serving plate. Drizzle any leftover marinade from the bowl over the grilled Caigua.
Step Seven
Right before serving, garnish the Grilled Caigua with Lemon and Garlic with fresh parsley. This refreshing and tangy dish is best enjoyed hot, as an appetizer or a side dish with your favorite meal.
