| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Japanese | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Olive oil |
| 1/4 | c | Lemon juice |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1 | t | Chicken or beef bouillon |
| granules | ||
| minutes, turning frequently. |
INSTRUCTIONS
Marinade and basting: Mix the above in a container that will allow you to marinate the vegetables as well as brush them while they grill. Makes about 1/2 cup. Note: Dense vegetables need to be precooked (completly or blanched) before grilling. *ARTICHOKES: Whole baby artichokes; large artichokes, halved or quartered. Trim and steam until tender; marinate briefly before grilling. Grilling time: 10 to 15 minutes or until brown. *CARROTS: Rub unpeeled medium-sized carrot with marinade before grilling. Grilling time: 20 to 25 minutes, turning frequently, until brown and soft. *CORN ON THE COB: Pull husk down and discard silk. Brush corn with marinade. Pull husk up and secure with string. Soak in water for 10 to 15 minutes before grilling. Grilling time: 15 to 20 minutes, turning frequently, until husks are charred. *EGGPLANT AND JAPANESE EGGPLANT: Cut large eggplant into 1/2-inch rounds or lengthwise slices; cut small Japanese eggplants in half or leave whole. Marinate briefly before grilling. Grilling time; 5 to 7 minutes per side, or until soft and brown. *FENNEL: Cut in half or into thick, lengthwise slices; marinate briefly before grilling. Grilling time: 10 to 20 minutes per side, or until brown and tender. *LEEKS: Cut large leeks in half, leaving enough of the root to hold the halves together. Marinate briefly before grilling. Grilling time: 10 to *MUSHROOMS: Large mushrooms can be cooked on the grill; skewer small mushrooms. Brush with marinade during grilling. Grilling time: 5 to 10 minutes, turning frequently. *ONIONS: Quarter or slice large onions; skewer small onions. Marinate briefly before grilling. Grilling time: 10 to 30 minutes, or until brown, glossy and soft. *PEPPERS: Skewer chunks, slice into rings or briefly before grilling. Brush whole peppers with marinade during grilling. Grilling time: 10 to 20 minutes, or until brown and tender. *POTATOES: Slice large potatoes into 1/2-inch slices or quarter them; small potatoes can be grilled whole. Marinate slices or quarters briefly before grilling. Rub skins of whole potatoes with marinade and prick skins. Grilling time: About 15 minutes per side or until soft; small whole potatoes will take about 30 minutes, turning frequently. *SCALLIONS: Leave whole; marinate briefly before grilling. Grilling time: 10 minutes or until brown and tender. *SUMMER SQUASH: Small zucchini can be grilled whole; cut larger ones in half; skewer slices or chunks. Treat yellow squash the same, but allow more grilling time, since it has a denser texture. Marinate slices and chunks briefly. Rub skins of whole squash with marinade before grilling. Grilling time: 10 to 15 minutes for slices or chunks; 20 to 30 minutes for whole. *TOMATOES: Skewer small tomatoes; cut larger ones into slices or quarters. Plum tomatoes can be cut in half or grilled whole. Brush with marinade during grilling. Grilling time: 3 to 5 minutes, or until hot. *SWEET POTATOES OR YAMS: Cut in half or into 1/2-inch lengthwise slices; marinate briefly before grilling. Grilling time: 10 to 20 minutes per side, or until brown and soft. Posted to MC-Recipe Digest V1 #188 Date: Wed, 7 Aug 1996 15:03:31 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 734
Calories From Fat: 654
Total Fat: 74.1g
Cholesterol: 0mg
Sodium: 711.5mg
Potassium: 752mg
Carbohydrates: 16.8g
Fiber: 8.4g
Sugar: 2.7g
Protein: 9.4g