Grilled Vegetables Al Fresco

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  • 2 large red bell peppers
  • 2 medium zucchini
  • 1 large eggplant

Spicy Marinade

  • 2/3 cup white wine vinegar
  • 1/2 cup TABASCO® brand Soy Sauce
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 2 large garlic cloves, minced
  • 2 teaspoons TABASCO® brand Original Red Sauce


Cut peppers into quarters. Cut zucchini lengthwise into 1/4-inch thick strips. Slice eggplant into 1/4-inch-thick rounds.

Combine Spicy Marinade ingredients in a 13 x 9-inch baking dish. Place vegetable pieces in mixture and toss to coat well. Cover and refrigerate at least 2 hours and up to 24 hours, turning occasionally.

About 30 minutes before serving, preheat grill to medium, placing rack 5-6 inches above heat. Place vegetables on grill and cook 4 minutes, turning once and brushing with marinade occasionally. Or, preheat oven broiler and broil vegetables 5-6 inches below broiler flame for 4 minutes on each side.

Makes 4 servings.

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