Name: Broiled Marinated Vegetables
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

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John Owen

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: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94 Issue
#174 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip

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