Grilled Vegetables Al Fresco

Recipe Ingredients

2		Red peppers (large)
2		Zucchini (medium)
1		Eggplant (large)
		Spicy Marinade
2/3 cup	157ml	White wine vinegar
1/2 cup	118ml	Soy sauce
2 tablespoons	30ml	Minced ginger
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Garlic cloves - minced (large)
2 teaspoons	10ml	Tabasco pepper sauce

Recipe Instructions

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- by 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 to 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 to 6 inches below broiler flame 4 minutes on each side.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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