Grilled Vegetables Al Fresco

2 large red peppers
2 medium zucchini
1 large eggplant
Spicy Marinade
2/3 cup white wine vinegar
1/2 cup soy sauce
2 tablespoons minced ginger
2 tablespoons olive oil
2 tablespoons sesame oil
2 large garlic cloves, minced
2 teaspoons tabasco sauce

Seed red peppers; cut each pepper into quarters. Cut each zucchini lengthwise into 1/4-inch thick strips. Slice eggplant into 1/4-inch thick rounds.

In 13 x 9-inch baking dish, combine Spicy Marinade ingredients. Place vegetable pieces in mixture; toss to mix well. Cover and refrigerate vegetables at least 2 hours and up to 24 hours, turning occasionally.

About 30 minutes before serving, preheat grill to medium heat, placing rack 5-6 inches above coals. Place red peppers, zucchini and eggplant slices on grill rack. Grill vegetables 4 minutes, turning once and brushing with marinade occasionally.

Or: Preheat oven broiler and broil vegetables 5-6 inches below broiler flame 4 minutes on each side.

Makes 4 servings.



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