Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Mixed baby squash (zucchini, |
| \N \N | Yellow squash, patty pan, |
| \N \N | Crookneck), split |
| \N \N | Lengthwise |
| 4 \N | Baby japanese eggplant, |
| \N \N | Sliced into thirds |
| \N \N | Lengthwise |
| 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.