Delicious Grilled Vegetables Recipe

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Recipe Ingredients

Serves 2 for Dinner, 4-6 as a side dish
1-2 portobello mushrooms, sliced
1 red bell pepper, cut into wide strips
1-2 cups chopped eggplant (cut into thin chunks or slices)

Marinade

3 Tbsp. sherry (or cooking sherry)
4 Tbsp. soy sauce
2 Tbsp. lime juice
1 Tbsp. sugar
2 tsp. minced garlic
1/2 tsp. ground coriander
1/2 tsp. white pepper

No -cook sauce

2 Tbsp. good-tasting oil, such as coconut or olive oil
2 Tbsp. soy sauce
juice of 1/2 lime
1/2 tsp minced garlic
1/4 to 1/2 tsp.cayenne pepper
2 tsp. sugar
handful fresh coriander, chopped

Recipe Method

Stir the marinade ingredients together in a cup. Then prepare vegetables and place in a mixing bowl.
Pour the marinade over the vegetables and toss to coat. Allow to marinate for at least 10 minutes, or up to 1 hour in the refrigerator.
Cook the marinated vegetables over a hot grill, brushing with any leftover marinade from the bottom of the bowl as you turn.
To finish, place the grilled vegetables in a bowl. Stir together the no-cook sauce and pour over, tossing well to coat.
Taste-test the vegetables, adding more soy sauce if not salty enough, and more sugar if too bitter. If more spice is preferred, sprinkle over a little more cayenne pepper.
Serve with rice for a main course, or on its own as a side dish. ENJOY!