Ingredients
2 large red peppers
2 medium zucchini
1 large eggplant
Spicy marinade:
⅔ cup white wine vinegar
½ cup soy sauce
2 Tbsp. minced ginger
2 Tbsp. olive oil
2 Tbsp. sesame oil
2 large garlic cloves, minced
2 teaspoon. Tabasco
Nutritional information
No nutrition information available
Instructions
Seed peppers and cut into quarters. Cut each zucchini lengthwise into ¼" thick strips. Slice eggplant into ¼" 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.