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Name: Grilled Marinated Veggies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 Zucchinis (up to 4); 2 tb Crushed garlic, more?; 3 c Soy sauce, more depending on; 1/3 c Rice vinegar, to taste; 2 Larte white onions (up to 3); 2 Anahiem chilis (up to 3); 3/4 lb Mushooms, large ones are; 3 Fresh tomatos (up to 4); A little Pam spray on each; 3 Jalapeno chilis, chopped; 2 Pickled capers (up to 3); 1 Eggplant, one is usually

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INGREDIENTS

3 Zucchinis (up to 4)
2 tb Crushed garlic, more?
TO COMPLETE
3 c Soy sauce, more depending on
1/3 c Rice vinegar, to taste
2 Larte white onions (up to 3)
2 Anahiem chilis (up to 3)
3/4 lb Mushooms, large ones are
MARINATE
3 Fresh tomatos (up to 4)
A little Pam spray on each
3 Jalapeno chilis, chopped
VEGGIES TO GRILL
2 Pickled capers (up to 3)
1 Eggplant, one is usually

Servings

INSTRUCTIONS

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. Slice the zucchini and Anaheims lengthwise and leave the mushrooms whole. Cut onions in slabs and keep slightly large so they wont 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. Posted to fatfree digest V97 #051 by hrw@VAS.viewlogic.com (Herbert Weaver) on Apr 8, 97

NOTES

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Grilled Marinated Veggies

3 Zucchinis (up to 4)
2 tb Crushed garlic, more?
 TO COMPLETE
3 c Soy sauce, more depending on
1/3 c Rice vinegar, to taste
2 Larte white onions (up to 3)
2 Anahiem chilis (up to 3)
3/4 lb Mushooms, large ones are
 MARINATE
3 Fresh tomatos (up to 4)
 A little Pam spray on each
3 Jalapeno chilis, chopped
 VEGGIES TO GRILL
2 Pickled capers (up to 3)
1 Eggplant, one is usually

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.    Slice the zucchini and Anaheims lengthwise and leave the mushrooms whole.  Cut onions in slabs and keep slightly large so they wont 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. Posted to  fatfree digest V97 #051 by hrw@VAS.viewlogic.com (Herbert Weaver) on Apr 8,  97

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Nutrition

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Serving Size: 1 Serving (340g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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