Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 1/2 an eggplant, cut into 1/2 inch to 1 inch thick slices
• several sweet peppers of different colors, cut lengthwise and de-seeded
• optional: other vegetables such as portobello mushroom slices, onions (quartered), or sweet potato slices
• MARINADE:
• 6 cloves garlic
• 1 Tbsp. salt
• 2 tsp. dark soy sauce (or 1 Tbsp. wheat-free tamari for gluten-free diets)
• 1/4 cup fresh lime juice (or substitute lemon juice)
• 1/2 loose cup fresh coriander, including the stems, chopped
• GARNISH:
• handful of fresh coriander/cilantro leaves

Preparation:

1. Place all marinade ingredients in a small chopper or food processor. Process to a fine paste-like sauce.
2. Place prepared vegetables in a long and flat dish or pan. Pour the marinade over.
3. Distribute the marinade over both sides of the vegetables. Allow to sit for at least 10 minutes (while you prepare the barbecue), or up to several hours in the refrigerator.
4. Grill on your barbecue (or on an indoor countertop grill), turning several times. Vegetables are done when browned slightly and flesh has softened - about 10 to 15 minutes, depending on the heat of your grill.

Grilling Tips for  

Perfectly Cooked Meats

Beef:

Internal cook temperature: 160� F
Portion Size: One pound of raw boneless cut makes three to four 3-ounce servings when cooked. One pound of raw bone-in cut makes two to three 3-ounce servings when cooked.
Marinade Time: When tenderizing, marinate for at least 6 hours but no more than 24 hours. Tender cuts such as tenderloin or top sirloin only need to be marinated from 15 minutes to 2 hours to soak up the flavor.
Visual Check for "Doneness": The clearer the juice, the more well-done the meat.

Thickness Guide:Aim for steaks that are at least 1" thick.
Grilling Tip: Allow meat to rest for 10 to 15 minutes before serving. This will give the juices more time to settle.

Internal cook temperature: 170� F
Portion Size: One pound of raw boneless poultry makes four 3-ounce servings when cooked. For bone-in poultry, 2 pounds will be needed to feed 4 people.
Marinade Time: Poultry can be refrigerated for up to 2 days in a marinade.
Visual Check for "Doneness": Chicken is done when the joints move easily and the juices run clear.
Thickness Guide: Aim for even thickness of 1/2" for a breast, 1/4" for a cutlet.
Grilling Tip: When grilling poultry, place it on the grill skin side up.

Internal cook temperature: 145� F
Portion Size: An 8-ounce raw fillet makes a 6-ounce serving when cooked.
Marinade Time: Marinade fish for less than 30 minutes to prevent the meat from breaking down.
Visual Check for "Doneness": Cook until the fish is a solid color all the way through.
Thickness Guide: Fish that is less than 1/2" thick does not require turning when cooking.
Grilling Tip: Brush the grill lightly with oil to make sure the fish does not stick.

In a medium size saucepan, combine chili sauce, jams, five spice powder, salt, vinegar, brown sugar, soy sauce, orange juice and orange peel.  Cook stirring often, over medium low heat until jams are melted.  Pour into serving bowl and cool slightly. Stir in brandy.  Yields about 2 1/2 cups.