Ingredients: 2 large red peppers 2 medium zucchini 1 large eggplant Spicy Marinade: 2/3 cup white wine vinegar 1/2 cup soy sauce 2 tablespoons minced ginger 2 tablespoons olive oil 2 tablespoons sesame oil 2 large garlic cloves, minced 2 teaspoons TABASCO brand Pepper Sauce
Directions:1. 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. 2. 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. 3. 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. |