Grilled vegetables al fresco

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


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 Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 24, 1998

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