Yields approx. 6 cups

These pickled vegetables are great as a side dish, a snack, or on top of a bed of greens. The longer they sit in the marinade, the spicier and more vinegary they will get.

Asian Grilled Vegetables

2 bell peppers (red, yellow, or green, in any combination), seeded and cut into 2-inch squares

1 zucchini, cut into 1-inch slices

1 summer squash, cut into 1-inch slices

12 whole mushrooms, approximately 1-inch in diameter

12 whole pearl onions or 12 (2-inch) pieces of white onion

1 recipe Asian Marinade (see recipes in Chapter 1)

  1. Alternate the vegetables on 6 skewers (soak the skewers in water until soft if using wooden skewers).
  2. Place the skewers in a pan large enough to allow them to lay flat. Pour the marinade over the skewers and let sit for approximately 1 hour.
  3. Place the skewers in a lightly oiled grill basket and place on a hot grill. Cook approximately 5 minutes on each side or until vegetables are done to your liking.

illustration Grilling Isn't Just for Meats!

Grilling vegetables may be my favorite way to prepare them. Even when I just baste them in a little olive oil and sprinkle them with salt and pepper, grilling gives them this special taste you just can't get any other way. And if you burn them a little bit — who cares — the charring just adds a little more flavor!