1/4 cup (50 mL) rice vinegar
1/4 cup (50 mL) soy sauce
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) grated fresh ginger
1 clove garlic, finely chopped
1 tsp (5 mL) hot pepper sauce
8 cups (2 L) assorted vegetable pieces (bell peppers, mushrooms, onions and zucchini)

To prepare marinade, combine all ingredients except vegetables in a heavy zip-lock plastic bag. Add vegetables and squeeze bag to coat vegetables with marinade; seal bag. Let stand 15 minutes. Remove vegetables from marinade; discard marinade. Grill vegetables in a grill wok over medium heat on natural gas barbecue, stirring occasionally, for 10 - 15 minutes or until browned and tender. Serves 6 - 8.

Last updated on January 18, 2019