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Asian Grilled Vegetables




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Recipe By Chef Jim Coleman

This versatile recipe can go on top of a salad, over rice or pasta but for a hearty vegetarian dish stuff a grilled portobello mushroom with these tasty vegetables.

Ingredients

  • 1 tablespoon coriander seeds
  • 2 tablespoon soy sauce
  • 2 tablespoon dry sherry
  • 1 tablespoon honey
  • 2 teaspoon minced fresh ginger
  • 1 teaspoon chili or sesame oil
  • 2 cloves garlic, minced
  • 1 large yellow squash, cut into ½-inch thick slices
  • 1 large onion, cut into 8 wedges
  • 1 red bell pepper, cut into 8 pieces
  • 1 green bell pepper, cut into 8 pieces

Directions

    1. Put coriander seeds into a medium bowl and crush, using the back of a spoon. Add the soy sauce, sherry, honey, ginger, oil, and garlic. Add the vegetables and toss. Let stand for 15 minutes.
    2. Preheat the grill or broiler. String the vegetables onto four 6-inch skewers.
    3. Cook 4 inches from the heat source, 3 minutes per side, brushing once with the marinade.
Photo by Flicker user Crystl / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



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By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.




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