Broiled marinated vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Mixed baby squash (zucchini, |
| Yellow squash, patty pan, | ||
| Crookneck), split | ||
| Lengthwise | ||
| 4 | Baby japanese eggplant, | |
| Sliced into thirds | ||
| Lengthwise | ||
| ¼ | cup | Olive oil |
| 1 | cup | Light soy sauce |
| 1 | cup | Lime juice |
| 2 | tablespoons | Fresh minced ginger |
| 6 | Cloves garlic, minced | |
| 2 | tablespoons | Ground cumin seed |
Directions
Mix it all together and marinate the vegetables for 1-2 hours. Spread them out in a flat casserole dish, cover with the marinade, and broil for about 10 minutes. Scoop out of the dish and serve.
Note: any part that is not covered with marinade will burn. The leftover marinade make a good stir-fry sauce or gravy over rice etc.
You can also marinate overnight, then grill the veggies on a BBQ in a grilling basket.
From: narad@... (Chuck Narad). rfvc Digest V94 Issue #174 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
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