|Name:||Grilled Vegetables w/ Warm Ginger Dressing||Contributor:||SWTPEA2NIA|
|Description:||Grilled Vegetables with Warm Ginger Dressing ('05 Gather Recipe)||Posted:||2005-09-05|
|Key words:||Gather, grill, vegetable||Category:||Side Dishes|
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
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.)
|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.
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.