Ingredients Weight Measure
Fennel bulb, fresh 2 ea.
Zucchini 1 lb.
Red peppers 1 lb.
Yellow peppers 1 lb.
Olive oil 1/2 cup
Olives, Calamata 40 ea.
Parmesan, shaved 1/2 cup
Onions 2 oz.
Lime juice 1/4 cup
Lemon juice 1/4 cup
Orange juice 2 cups
Wine, white 1 cup
Honey 1/4 cup
TABASCO® brand Habanero Sauce 1 tsp.
Cilantro 1 tsp.
Cornstarch 2 tsp.
Salt, to taste
Lemon zest, to taste
Lime zest, to taste


  1. CITRUS HABANERO GLAZE - Sweat onion with butter in a sauté pan.
  2. Add one cup orange juice, lemon and lime juices, wine, honey, TABASCO® brand Habanero Sauce and cilantro.
  3. Bring glaze to a simmer; add mixture of cornstarch and the remaining orange juice until the glaze thickens.
  4. MEDITERRANEAN VEGETABLES - Grill vegetables and baste with the Citrus Habanero Glaze.
  5. Serve on a kale base with olives, shaved parmesan and olive oil.

Yield: 8 Servings