My significant-other was leery of me at first since I wasn't a
vegitarian and I loved to barbecue, most chicken and fish. Then
I introduced her to this recipe and found I had to buy another
barbecue (a smaller one) so she could have fun too making this and
other grilled veggies. It has really opened new worlds of
experimentation and tastes to both of us. Grilled chilis are
outstanding.
I think this basic recipe came from "West Magazine", a Sunday feature
of the San Jose Mercury News. You can mix and match any veggies you
like to suit you and your guests' tastes.
Grilled Marinated Veggies
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Veggies to grill:
white onions - 2-3 large ones
Anahiem chilis - 2-3
mushooms - 3/4 pound, large ones are best
zucchinis - 3-4
eggplant - one is usually enough
(a little Pam spray on each just before grilling to prevent sticking)
Marinate:
soy sauce - 3 cups, more depending on amount of veggies
crushed garlic - 2 tablespoons, more?
jalapino chilis - 3-4 chopped fine, grilling removes the heat
and gives the marinate a rich, complex, spicy flavor
(the jalapinos are not required but add so much you
really should try them)
To complete:
fresh tomatos - 3-4
capers - pickled, 2-3 tablespoons
rice vinegar - 1/3 of a cup to taste
Slice the zucchini and Anaheims lengthwise and leave the mushrooms whole.
Cut onions in slabs and keep slightly large so they won't fall through the
barbecue grill (or use a finer mesh grill). Marinate all but the eggplant
for 1/2 hour or so. I like to poke the veggies with a fork to get marinate
inside more. This is a good time to start the briquets. Once briquets are
ready, grill the veggies until they are soften and have nice brown sides.
Let the eggplant marinate for just one minute or less as they soak they
will soak up too much soy sauce. Grill eggplant last. When everything is
finished chop all veggies into 1 inch squares in a bowl. Complete with
chopped tomatos, capers and rice vinegar. Serve with white rice.
Herb
Fremont, CA
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