Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Red peppers |
| 2 mediums | Zucchini |
| 1 large | Eggplant |
| ⅔ cup | White wine vinegar |
| ½ cup | Soy sauce |
| 2 tablespoons | Minced ginger |
| 2 tablespoons | Olive oil |
| 2 tablespoons | Sesame oil |
| 2 larges | Garlic cloves; minced |
| 2 teaspoons | TABASCO pepper sauce |
SPICY MARINADE
Seed red peppers; cut each pepper into quarters. Cut each zucchini lengthwise into ¼-inch thick strips. Slice eggplant into ¼-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.
>From Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 24, 1998