| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
*, Tabasco |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Red peppers |
| 2 |
md |
Zucchini |
| 1 |
lg |
Eggplant |
| 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 |
INSTRUCTIONS
SPICY MARINADE
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 <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Mar 24, 1998
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