Guest Author - Vanette (Vannie) Ryanes
This is a perfect grilling blend of vegetable flavors and colors, the beaufiful deep dark purple of eggplant and bright red and green bell pepper all made delicious with a touch of garlic, ginger and hoisin sauce.
1 1/2 pounds eggplant, peeled and cut into 1x1x2-inch strips
1 green bell pepper, cut into 1x2-inch strips
1 red bell pepper, cut into 1x2-inch strips
2/3 cup olive oil, divided in half
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/2 tablespoon hoisin sauce or hot bean sauce
1/4 cup sugar
1/4 cup rice vinegar
1/4 cup vegetable broth
1/4 cup light soy sauce
1/4 cup dark soy sauce
1 tablespoon sesame oil
2 tablespoons cornstarch
2 tablespoons water
Place eggplant and pepper strips in large bowl; pour 1/3 cup oil over strips
and toss to coat. Place vegetables in center of cooking grate. Grill 6 to 8 minutes.
1. Meanwhile in small saucepan heat 1/3 cup oil over medium heat.
2. Add ginger and garlic and cook 1 minute until brown.
3. Add hoisin sauce and stir.
4. Quickly add sugar, vinegar, broth, light soy sauce, dark soy sauce, and sesame oil. Bring to a boil.
5.Stir cornstarch into water until dissolved.
6.Add to sauce and stir until thickened.
7.Pour sauce over vegetables; toss to coat.
From: International Vegetarian Union (IVU)
Vanette (Vannie) Ryanes is CEO of Spices Plus E-Zine for Women and Independent Watkins Associate
"Who says you can't have it all?"
September 6, 2003