| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Japanese | Veg-cook, August | 1 | Servings |
INGREDIENTS
| 2 | lb | Mixed baby squash (zucchini, |
| Yellow squash, patty pan, | ||
| Crookneck), split | ||
| Lengthwise | ||
| 4 | Baby japanese eggplant, | |
| Sliced into thirds | ||
| Lengthwise | ||
| 1/4 | c | Olive oil |
| 1 | c | Light soy sauce |
| 1 | c | Lime juice |
| 2 | tb | Fresh minced ginger |
| 6 | Cloves garlic, minced | |
| 2 | tb | Ground cumin seed |
INSTRUCTIONS
Mix it all together and marinate the vegetables for 1-2 hours. Spread them out in a flat casserole dish, cover with the marinade, and broil for about 10 minutes. Scoop out of the dish and serve. Note: any part that is not covered with marinade will burn. The leftover marinade make a good stir-fry sauce or gravy over rice etc. You can also marinate overnight, then grill the veggies on a BBQ in a grilling basket. From: [email protected] (Chuck Narad). rfvc Digest V94 Issue #174 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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