GRILLED GINGER GLAZED VEGETABLES (Chef Kevin Enright, Oakland Community College, Culinary Studies Institute)

8 oz. Shiitaki mushrooms, stems removed, brush or rinse all dirt
1 bunch asparagus spears medium to large size, peel with dull vegetable peeler
2 medium red onions peel, cut into thick slices, put on a skewer or toothpick
3 red peppers, cut in half, remove seeds, cut into thick slices
4 Japanese eggplants, cut on a bias into thick slices, thread onto skewers

GINGER GLAZE:

6 cloves garlic, minced
4 scallions, minced
4 t. fresh ginger, grated fine
4 T. hoisen sauce
2 T. soy sauce
2 t. sugar
2 T. cider vinegar
4 T. toasted sesame oil
salt and black pepper
3 t. toasted sesame seeds

Mix together all the ingredients in the ginger glaze. Brush the glaze onto the vegetables and let sit for 10 minutes. Heat grill to medium; clean and season the grill with oil (use a grill plate or a basket if the grill bars are more than 1/4 inch apart). Place the items on the grill; cook 3-4 minutes on each side or until brown and soft. Brush more glaze on the vegetables when they are done. Arrange the vegetables on a platter and sprinkle with toasted sesame seeds. Serve with grilled meat or seafood.


Ginger Glazed Vegetables recipe is published in our July, 2005 Menu Minder.