This recipe comes from my cousin Diane, one of many in a family cookbook published three years ago. It's a favorite with her kids and husband -- and now a favorite of mine, too!
I made this for the first time last weekend, wrapping the vegetables in foil, turning them over to my Dad for cooking on the grill. Delicious! (We cooked four packets one night, four two nights later. They held over well, the second night's were as good as the first.)
Tonight I followed the oven version and was less taken. The vegetables were still good but there may well be something about the intense heat/moisture from the grill that exacts flavor.
(July 10 Leftover Report: I take it back! The grilled version is indeed better but I wouldn't hesitate to make the oven version again. These are great cold over spinach for a lunch salad, also great stirred into cottage cheese. They also rewarm beautifully.)
Celery and red onions are two distinctive ingredients -- I wouldn't recommend skipping either one. In fact, this would be be a great recipe to turn to if you, like me, often end up with leftover celery that needs using up.
After that, the choice of vegetables could depend on what's on hand, what looks especiallly pretty at the market, etc.
Be sure to use your very biggest bowl to collect the vegetables - this makes a lot.
2007 Update: I made this in June and it was just excellent! It's a really terrific way to cook a lot of vegetables on the grill.
BARBEQUES VEGETABLES ORIENTAL
Active time: 20 minutes
Time to table: 45 minutes with grill, 80 minutes with oven
Makes 12 cups
4 stalks celery, sliced diagonally 1/2 inch thick
4 carrots, peeled and sliced diagonally like the celery
4 ounces snow peas, tips removed, sliced diagonally into two or three pieces
1 red pepper, cut in narrow strips
1 red onion, cut into eighths
1 bunch broccoli, stems peeled, cut in florets
8 ounces mushrooms, sliced (I used baby bellas tonight)
1/2 cup vegetable oil
2 tablespoons soy sauce (Diane uses 2 teaspoons)
1 tablespoon garlic (Diane uses a single clove)
1 tablespoon fresh ginger (Diane uses 1 teaspoon, we've both used ground ginger as a substitute, it's fine and in fact MIGHT be better)
1 1/2 teaspoons salt
Freshly ground pepper
Collect vegetables in a very large bowl. Stir together oil, soy sauce, garlic, ginger and salt and pour over vegetables. Stir well until vegetables are well coated.
FOR GRILL: Divide vegetables among 8 (or more) strips of aluminum foil, each slightly longer than wide. Sprinkle each packet with pepper. Wrap foil around vegetables and seal. Place on hot grill for about 20 minutes (I'll confirm the timing with my Dad) or until vegetables are tender crisp.
FOR OVEN: Stir in pepper. Transfer vegetables to large casserole dish, cover with foil and bake at 350F for about an hour. (Diane's notes say 30 minutes but this wasn't nearly long enough for the volume of vegetables in the casserole dish I was using last night.)
Per Cup: 133 Cal (60% from Fat, 8% from Protein, 31% from Carb); 3 g Protein; 9 g Tot Fat; 1 g Sat Fat; 11 g Carb; 4 g Fiber; 58 mg Calcium; 1 mg Iron; 504 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points