Ingredients

2 large red peppers
2 medium zucchini
1 large eggplant

Spicy marinade:
2/3 cup white wine vinegar
1/2 cup soy sauce
2 Tbsp. minced ginger
2 Tbsp. olive oil
2 Tbsp. sesame oil
2 large garlic cloves, minced
2 tsp. Tabasco

Instructions

Seed peppers and cut into quarters. Cut each zucchini lengthwise into 1/4" thick strips. Slice eggplant into 1/4" thick rounds.
Combine marinade ingredients, toss veggies in mix well. Cover & refrigerate 2 - 24 hours turning occasionally. Grill about 4 -5 minutes, turning once and brushing with marinade.

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