When shopping for plantains for this side dish, be sure to pick ripe ones with black skin and just a touch of firmness. These go very well with the Churrasco With Chimichurri Sauce or the Grilled Cornish Hens With Honey Mustard-Cilantro Glaze. A grill basket makes grilling the plantains a breeze.
1 cup balsamic vinegar
2 tablespoons butter or stick margarine, melted
2 tablespoons honey
2 tablespoons chopped fresh basil
1/2 teaspoon salt
4 soft black plantains, peeled (about 2 pounds)
How to Make It
Place vinegar in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 7 minutes). Combine vinegar, butter, honey, basil, and salt in a small bowl. Place plantains on grill rack coated with cooking spray; grill 10 minutes or until tender, turning and basting frequently with vinegar mixture. Cut plantains in half diagonally.