Kathleen Rear

The intense marinade is what makes these veggies so delicious. I made up a big batch and used it for BSCB* too!

Ginger Sesame Marinade
1/4 cup Soy Sauce
1/3 cup Red Wine Vinegar
1/4 cup Sesame Oil
1/2 cup Canola Oil
3 tablespoons Fresh Ginger (grated)
1 tablespoon Fish Sauce
1 clove Fresh Garlic (grated)
1 tablespoon Toasted Sesame Seeds
1-2 tablespoons Sugar

Combine all ingredients in a tight sealing jar and shake very well to combine. Store in the refrigerator until ready to use. Shake well to re-combine before using.

Grilled Veggies
Pre-heat your grill to medium-high or about 400-500 degrees.
I have one of those handy grilling baskets that we use on the BBQ but you can also put down a layer of foil over the grates and cook your veg that way.
1/2 cup Ginger Sesame Marinade
2 Summer Squash
1 Red Onion
1 bunch Asparagus
1 Fennel Bulb
Salt & Pepper

Slice the squash, onion and fennel into 1/2 inch thick slices. Leave the asparagus whole.
Place all the veggies into a zip top bag and add about 1/2 cup of the Ginger Sesame Marinade. Allow to sit at room temp for about 30min to and hour.
Place the veggies onto a sheet pan or a grill basket and place it on your hot grill for about 2 minutes a side, or until the veggies are browned.
Take off the heat and wrap the veggies in foil and allow to rest for about 5 minutes.
This will cook the veggies the rest of the way through.
Serve with a little more dressing spooned over.

(*boneless skinless chicken breasts)

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