Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Whisk ingredients in bowl. Wipe yer brow. Damn that wuz tough. Cover veggies that have been sliced/prepared to grill with the marinade and allow to sit at room temperature for 30 minutes. Grill veggies approx. 10 minutes, turning frequently/crosshatching. Season with salt and pepper after removing from grill if needed/desired. Can be made two days ahead. Use this marinade with: zucchini, sliced on a bias or lengthwise squash, yellow, sliced on a bias; lengthwise; fanned bell peppers, esp. yellow and red, sliced into thick "julienne" mushrooms, esp. portabellos, whole or halved eggplant, peeled or nonpeeled, in strips or sliced thick, lengthwise spring/green onions, whole tomatoes, sliced thick Or whatever... Uh, do note that the bit in this last recipe about "...season w/salt/pepper after removing from grill if needed/desired" well, I be talking about needing/desiring to salt/pepper the veggies. Obviously, one should desire to remove em from the grill...although after about 15 minutes, you wont need to cause theyll be playin with the charcoal and having a grand ole time. Recipe by: Rael Posted to CHILE-HEADS DIGEST V3 #318 by Senor Jesus on May 8, 1997
