East west marinade for grilled vegetables
2 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Garlic cloves; minced | |
| 2 | tablespoons | Ginger; minced |
| 2 | Limes | |
| ½ | cup | Mint leaves; chopped |
| ½ | cup | Cilantro; chopped |
| ½ | cup | Basil; chopped |
| 3 | Green onions; minced | |
| 8 | Serrano chilies; minced | |
| ½ | cup | Olive oil |
| ½ | cup | Sherry; dry |
| ¼ | cup | Oyster sauce |
| ¼ | cup | Soy sauce |
| ¼ | cup | Honey |
| 1 | tablespoon | Chili sauce |
Directions
Remove and grate zest of limes and juice limes. Combine ingredients and marinate 8 to 12 cups of vegetables prepared for the grill for 2 hours rotating occasionally. Grill vegetables, brushing with marinade. Source: Calgary Herald May 7, 1995 from a class presented by Hugh Carpenter (Fusion Food Cookbook) to a cooking class for Benkris School of Culinary Arts. Typed by Sharon Verrall Submitted By SHARON VERRALL On 05-07-95
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