GRILLED PINAKBET

Prep time: 30 minutes

Cooking time: 30 minutes to 1 hour

- 10 medium shrimps

- 1/2 medium squash, peeled and sliced into squares

- 3 medium native tomatoes, sliced in half

- 1 medium red onion, sliced into ring

- 1 medium bitter melon (ampalaya), sliced

- 5 small round eggplants, sliced in half

- 5 small okra

- 1 bunch winged beans (sigarilyas), sliced into bite-sized pieces

- A few lima beans (patani)

- Olive oil, to drizzle

- Salt and pepper

- 1 (1-inch) piece ginger, minced

- 2 tablespoons vegetable oil

- 1 small bunch corkwood tree flowers (katuray, optional)

For the bagoong vinaigrette:

- 2 tablespoons bottled bagoong alamang

- 1 tablespoon calamansi juice

- 1 green finger chili (siling pangsigang)

- 5 tablespoons olive oil

For the bagoong-yogurt dressing

- 2 tablespoons bottled bagoong alamang

- 1 tablespoon calamansi juice

- 1 green finger chili (siling pangsigang)

- 5 tablespoons olive oil

- 1 cup plain yogurt

1. Toss shrimps and vegetables (except katuray) with olive oil, salt, pepper, and ginger. Heat vegetable oil on a griller or grill pan. Grill shrimps and vegetables until just cooked. Make sure vegetables are not soggy. 

2. Make the bagoong vinaigrette: Mix all ingredients together in a bowl. 

3. Make the bagoong-yogurt dressing: Mix all ingredients together in a bowl. 

4. Place shrimps, vegetables, and katuray on a platter. Drizzle with desired dressing or serve dressings on the side. 

Enjoy your cooking with your loved one