Grilled Vegetables Al Fresco

Title:
Grilled Vegetables Al Fresco

Yield:
4 Servings

Categories:
Tabasco




Ingredients:





     2 lg Red peppers


     2 md Zucchini


     1 lg Eggplant





-------------------------------SPICY
MARINADE-------------------------------


   2/3 c  White wine vinegar


   1/2 c  Soy sauce


     2 tb Minced ginger


     2 tb Olive oil


     2 tb Sesame oil


     2 lg Garlic cloves; minced


     2 ts TABASCO pepper sauce





 Seed red peppers; cut each pepper into quarters. Cut each zucchini


 lengthwise into 1/4-inch thick strips. Slice eggplant into 1/4-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 


 


 Recipe by: Tabasco www.tabasco.com


 


 Posted to MC-Recipe Digest by "Karen Sonnessa" 


 on Mar 24, 1998