Hot And Spicy Oriental Vegetables

Course : Vegetables
Serves: 4
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2 tablespoons sesame oil
2 cloves garlic
1 1/2 teaspoons minced fresh ginger
1/4 teaspoon crushed red pepper -- up to 1/2
1 tablespoon bottled chili sauce
2 tablespoons soy sauce
2 tablespoons chicken broth or water
4 medium zucchini -- halved lengthwise,
3 medium red peppers -- quartered and cored

Preparation / Directions:

1. Heat oil in small saucepan. 2. Add garlic and crushed red pepper; stir-fry 30 seconds. 3. Stir in chili sauce, vinegar, soy sauce and broth or water. 4. Heat just to boiling. Remove from heat. 5. Brush vegetables with the sauce. 6. Grill 4 to 5 inches above a hot fire, turning once, about 8 minutes or until zucchini is crisp-tender. Do not over-cook. 7. Arrange vegetables on serving plate, brush or spoon remaining sauce over. 8. Serve alongside your Natural Gourmet Steaks. Makes 4 to 6 servings.


Nutritional Information:

491 Calories (kcal); 29g Total Fat; (48% calories from fat); 15g Protein; 54g Carbohydrate; 0mg Cholesterol; 2290mg Sodium

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