Grilled Veggies (schooner)
- see below
- This is a versatile dish of no fixed ingredients. Today, i used eggplant (1 small), zucchini (2 medium) peppers (1 green, 1 red and half a yellow), almost a pound of shiitake mushrooms (had our first delivery of the season) and two dozen or so wild leeks (the ones i mauled when digging them up, so they’re too ugly to pickle).
- I have some asparugus, but left it out this time. I sometimes put in squash, sweet potato, baby corn (at the end of the season), celery, onion, pod peas, green beans. Anything, really, except potatoes and tomatoes.
- Make a marinade of oil (for this lot, only 3 tablespoons), soy sauce (a quarter cup) lemon (1) and/or lime (2) juice, black pepper, a little water. Peel, slice vegetables; bathe, toss them around every 5-10 minutes until your patience runs out (half an hour, max). Dump into large baking dish, marinade and all. Put in hot (400+) oven . Turn with a slotted spoon whenever you remember to, for about 45 minutes. Serve over rice.