Ginger makes the grill

Joined Mar 13, 2001
The following recipe was also published in a local newspaper.

Grilled Vegetables with Warm Ginger Dressing — Serves 4

2 baby fennel, cut in half lengthwise
4 baby bock choy, cut in half lengthwise
4 small eggplants, cut in half lengthwise
2 red Spanish onions, cut into 6 wedges each
2 long red chili peppers, cut in half lenghtwise
12 fresh asparagus spears, trimmed
2 tablespoons (25 ml) vegetable oil
3 cloves garlic, finely chopped

3 teaspoons (15 ml) sesame oil
2 tablespoons (25 ml) vegetable oil
3 teaspoons (15 ml) finely grated ginger
1/3 cup (75 ml) fresh lime juice
2 tablespoons (25 ml) mirin (low-alcohol sweet wine found in Japanese markets)

Place prepared vegetables in a shallow dish. In a bowl, combine oil and garlic and toss through vegetables until well coated.

Preheat a grill pan or barbecue. Working in batches, grill vegetables until golden, 1 to 2 minutes each side. Remove from grill, place into serving bowls and drizzle with warm ginger dressing. Serve immediately.

To make warm ginger dressing, place oils, ginger, lime juice and mirin into a small saucepan. Whisk over a low heat until just warm, about 1 minute, and serve.

This recipe is from Asian Grilling: The Essential Kitchen, by Vicki Liley (Raincoast Books)

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