Asian Marinated Grilled Vegetables
1 red bell pepper, stemmed, seeded, deribbed and cut lengthwise into 8 strips
1 green bell pepper, stemmed, seeded, deribbed and cut lengthwise into 8 strips
2 zucchini, cut lengthwise into 4 slices
2 yellow squash, cut lengthwise into 4 slices
1 eggplant, cut into 1/4-inch rounds
2 portobello mushrooms, cleaned and cut into 1/4-inch strips
Vegetable or olive oil
Prepare the marinade. Place the bell peppers in a flat, microwave-safe dish and
pour in half of the marinade, making sure to coat the pieces well.
Place the zucchini, squash, eggplant and mushrooms in another microwave-safe
dish and pour in the remaining marinade. Tightly cover both dishes with plastic
wrap. Microwave the peppers for 6 minutes; microwave the other vegetables for 4
minutes. They should still be a little crisp.
Brush a grill pan with oil and place over high heat until the pan is hot. Or
prepare an outdoor grill, letting the coals burn down to the gray-ash stage.
Working in batches, place a single layer of vegetables (reserving the marinade)
in the grill pan (or on a vegetable-grilling rack on the barbecue, if grilling).
Cook for 2 to 3 minutes, or until you see charred grill marks on the bottom side
of the vegetables. Turn and grill other side for 2 to 3 minutes. Serve the
marinade on the side as a dipping sauce.
Makes a generous 1/2 cup
1 teaspoon minced fresh ginger
2 garlic cloves, minced
1/2 cup soy sauce
1 teaspoon rice wine vinegar
1/8 teaspoon Asian sesame oil
1/2 teaspoon fresh lemon juice
2 tablespoons chopped cilantro
Combine the ginger, garlic, soy sauce, vinegar, sesame oil and lemon juice in a
bowl. Mix well.
Sprinkle the cilantro over the grilled vegetables.
From: San Francisco Chronicle Cookbook