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GINGERY GRILLED VEGETABLES
Gingery Grilled Vegetable Marinade
Makes about a cup; enough for 3 medium squash
Ingredients:
-½ cup white wine vinegar
-1/3 cup light soy sauce
-6 tablespoons olive oil
-2 tablespoons sesame oil
-2 tablespoons minced fresh ginger
-1 tablespoon brown sugar
-2 large cloves garlic crushed/minced
-2 teaspoons pepper sauce
-black pepper to taste
Use with Portobellos, Zucchini, Summer Squash, Egg Plant, Asparagus, etc. Marinate 30-60 minutes.
Preparation:
1. Cut your vegetables to the size you want. Use small to medium size squash quartered lengthwise, leave the mushrooms whole, cut eggplant into inch thick pieces.
2. Place the vegetables in a plastic zip-lock bag or flat covered container and cover with the marinade. Allow to marinate for at least 30 minutes, preferably for an hour.
3. Preheat your grill to medium hot. Once to temperature, oil the grill grates to prevent the vegetables from sticking to the grates.
4. Grill the vegetables about 2 minutes per side until just fork tender. A thick portobello will take a bit longer on the grill than slices of squash
5. You can slice the portobellos in half inch slices before serving.