This year I marinated lots of veggies overnight to grill the next day. They were very flavorful and yummy. We also had vegan tex-mex dip, grilled bbq tempeh, corn on the cob, rice with fresh garden basil and banana pudding for dessert. Yum.
|Our lovely herb garden!|
|Marinated veggies overnight|
1/3 C. soy sauce
1/4 C. packed brown sugar
1/3 C. rice vinegar
1/4 C. corn oil
4 garlic cloves, finely minced
4 t. fresh ginger, finely grated
1 t. hot sesame oil or chili oil (I used regular sesame oil)
1 T. sesame seeds
Add ingredients to bag; seal and shake to mix. Fill bag with sliced veggies, whatever kind you like. I used broccoli, eggplant, yellow squash, slices of potatoes (boiled to tender), and yellow peppers. Refrigerate and marinate 1-3 hours or overnight, if you have time. It does taste better. Turn bag occasionally.
To cook: Heat up grill. Lightly coat a grill pan with cooking spray. Add veggies to pan and grill until browned, turning after a few minutes. You may need to lower or raise temperature depending on how they are cooking. Sometimes they seem to burn so fast! If you would like, you can use a brush to coat the veggies as they cook. The marinade is kinda runny so just dip a brush in the bag and carefully coat the veggies, trying not to burn your arm. :)
Remove carefully from grill with hot pad and place in a pretty bowl. Serve with rice.
After dinner we went to the park to see what all the commotion was about. We all got a sno-cone and listened to a local band cover popular music like the Rolling Stones, The Beatles,.. not my preferred celebration music. But it was fun.I hope you all had a safe and wonderful fourth of July! God bless our troops!