Gingery Grilled Vegetables
An impressive, easy to make first course or side dish for your main protein of choice, this marinade recipe was in a booklet that came with my first Weber grill over 30 years ago. It pairs beautifully with poultry, meat, fish, tofu, or seitan. I have used it for years and can’t find it online, but it is a 5TastesTable standard for grilled summer vegetables, so I’m sharing it. The five tastes, sweet, salty, sour, umami, and bitter, combine to produce the perfect vegetable marinade for summer grilling. If you love grilled summer squash, zucchini, meaty portobellos, asparagus, and eggplant this marinade is a must try. I haven’t tried it with tofu, but the flavorful marinade should work well with tofu as well as garden veggies.
Gingery Grilled Vegetable Marinade
Makes about a cup; enough for 3 medium squash
Ingredients:
½ cup white wine vinegar
1/3 cup light soy sauce
6 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons minced fresh ginger
1 tablespoon brown sugar
2 large cloves garlic crushed/minced
2 teaspoons pepper sauce
black pepper to taste
Use with Portobellos, Zucchini, Summer Squash, Egg Plant, Asparagus, etc. Marinate 30-60 min.
Preparation:
Cut your vegetables to the size you want. Use small to medium size squash quartered lengthwise, leave the mushrooms whole, cut eggplant into inch thick pieces.
Place the vegetables in a plastic zip-lock bag or flat covered container and cover with the marinade. Allow to marinate for at least 30 minutes, preferably for an hour.
Preheat your grill to medium hot. Once to temperature, oil the grill grates to prevent the vegetables from sticking to the grates.
Grill the vegetables about 2 minutes per side until just fork tender. A thick portobello will take a bit longer on the grill than slices of squash
You can slice portobellos in half inch slices.
Wine pair: if served as a main course this recipe will pair with a wide range of white and red wines, otherwise choose your wine to pair with your choice of main entree.