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| Name: | Grilled Vegetables w/ Warm Ginger Dressing | Contributor: | SWTPEA2NIA |
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| Description: | Grilled Vegetables with Warm Ginger Dressing ('05 Gather Recipe) | Posted: | 2005-09-05 |
| Key words: | Gather, grill, vegetable | Category: | Side Dishes |
| ID: | 632 | Updated: | 2006-04-01 22:33:38 |
| Ingredients: | Vegetables:
2 baby fennel 2 baby bok choy 4 small eggplants (aubergines) 2 red (Spanish) onions 2 long red chili peppers 12 fresh asparagus spears 4 large mushrooms (I added these and you can add any of your favorite vegetables too!) 2 Tbsp vegetable oil 3 cloves garlic Dressing: 3 tsp sesame oil 2 Tbsp vegetable oil, canola oil or olive oil (your preference) 3 tsp freshly grated ginger (finely grated infuses flavor best) 1/3 c fresh lime juice 2 Tbsp mirin (sweet alcoholic wine made from rice and used in Japanese cooking. Sweet cherry can be substituted.) |
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| Preparation: | Cut fennel in half lengthwise.
Cut baby bok choy in half lengthwise. Cut small eggplants in half lengthwise. Cut red onions into 4-6 wedges each. Cut red chili peppers in half lengthwise. Trim asparagus. Cut mushrooms in half. Leave garlic whole, finely chop or crush as you desire. Place prepared vegetables in a shallow dish. In a bowl, combine oil and garlic then toss through vegetables until well coated. Preheat a grill pan or barbecue or oven broiler. Working in batches, grill vegetables until golden, 1-2 minutes each side. Remove from grill, place into serving bowls and drizzle with warm ginger dressing. Serve immediately. Warm ginger dressing: Place oils, ginger, lime juice and mirin into a small saucepan. Whisk over low heat until just warm, about 1 minute, and serve. |
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| Notes: | Serves 2-4 | ||
| Equipment: | |||