Grilled Marinated Vegetables Recipe - Cooking Index
Grilled Marinated Vegetables Recipe - Cooking Index
| 1 | Zucchini - (abt 6" to 7") - cut large chunks | |
| 1 | Green bell pepper - cut large pieces | |
| 1 | Red bell pepper - cut large pieces | |
| 8 oz | 227g | Fresh crimini or baby bella mushrooms |
| 2 oz | 56g | Onions - larged ringed (small) |
| 1/4 lb | 113g / 4oz | Large asparagus - snapped, and |
| Cut into 3" pieces | ||
| 1 | Eggplant - cut large chunks (medium) | |
| 1 cup | 237ml | Worchestershire sauce |
| 1 cup | 237ml | Soy sauce |
| 1/2 cup | 118ml | Rice wine vinegar or mirin |
| Zest and juice of 1 lemon | ||
| Freshly-cracked black pepper | ||
| 1/4 cup | 59ml | Garlic powder |
Mix all ingredients, except mushrooms, in a large sealable container. Shake and refrigerate overnight.
Place mushrooms in container shortly before grilling. Grill on a grate for vegetable grilling until vegetables are nicely browned.
This recipe yields 6 servings.
Source:
Culinary Cafe at http://www.culinarycafe.com
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