Yield: 1 Servings
|2||Larte white onions (up to 3)|
|2||Anahiem chilis (up to 3)|
|¾ pounds||Mushooms, large ones are best|
|3||Zucchinis (up to 4)|
|1||Eggplant, one is usually enough|
|A little Pam spray on each just before grilling to prevent sticking|
|3 cups||Soy sauce, more depending on amount of veggies|
|2 tablespoons||Crushed garlic, more?|
|3||Jalapeno chilis, chopped fine, grilling removes the heat and gives the marinate a rich, complex, spicy flavor (the jalapinos are not required but add so much you really should try them) (up to 4)|
|3||Fresh tomatos (up to 4)|
|2||Pickled capers (up to 3)|
|⅓ cup||Rice vinegar, to taste|
VEGGIES TO GRILL
I think this basic recipe came from "West Magazine", a Sunday feature of the San Jose Mercury News. You can mix and match any veggies you like to suit you and your guests' tastes.
Slice the zucchini and Anaheims lengthwise and leave the mushrooms whole.
Cut onions in slabs and keep slightly large so they won't fall through the barbecue grill (or use a finer mesh grill). Marinate all but the eggplant for ½ hour or so. I like to poke the veggies with a fork to get marinate inside more. This is a good time to start the briquets. Once briquets are ready, grill the veggies until they are soften and have nice brown sides.
Let the eggplant marinate for just one minute or less as they soak they will soak up too much soy sauce. Grill eggplant last. When everything is finished chop all veggies into 1 inch squares in a bowl. Complete with chopped tomatos, capers and rice vinegar. Serve with white rice. Posted to fatfree digest V97 #051 by hrw@... (Herbert Weaver) on Apr 8, 97