| | VEGGIES TO GRILL |
| 2 | | Larte white onions (up to 3) |
| 2 | | Anahiem chilis (up to 3) |
| 3/4 | lb | Mushooms, large ones are best |
| 3 | | Zucchinis (up to 4) |
| 1 | | Eggplant, one is usually enough |
| | A little Pam spray on each just before grilling to prevent sticking |
| | MARINATE |
| 3 | c | Soy sauce, more depending on amount of veggies |
| 2 | tb | Crushed garlic, more? |
| 3 | | Jalapeno chilis, chopped fine, grilling removes the heat and gives the marinate a rich, complex, spicy flavor (the jalapinos are not required but add so much you really should try them) (up to 4) |
| | TO COMPLETE |
| 3 | | Fresh tomatos (up to 4) |
| 2 | | Pickled capers (up to 3) |
| 1/3 | c | Rice vinegar, to taste |
