Yield: 1 Servings
|2 pounds||Mixed baby squash (zucchini,|
|\N \N||Yellow squash, patty pan,|
|\N \N||Crookneck), split|
|4 \N||Baby japanese eggplant,|
|\N \N||Sliced into thirds|
|¼ cup||Olive oil|
|1 cup||Light soy sauce|
|1 cup||Lime juice|
|2 tablespoons||Fresh minced ginger|
|6 \N||Cloves garlic, minced|
|2 tablespoons||Ground cumin seed|
Mix it all together and marinate the vegetables for 1-2 hours. Spread them out in a flat casserole dish, cover with the marinade, and broil for about 10 minutes. Scoop out of the dish and serve.
Note: any part that is not covered with marinade will burn. The leftover marinade make a good stir-fry sauce or gravy over rice etc.
You can also marinate overnight, then grill the veggies on a BBQ in a grilling basket.
From: narad@... (Chuck Narad). rfvc Digest V94 Issue #174 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.