Grilled Vegetables Al Fresco

Yield:	4 Servings
Categories:	Tabasco

2	lg	Red peppers
2	md	Zucchini
1	lg	Eggplant
		SPICY MARINADE
2/3	c	White wine vinegar
1/2	c	Soy sauce
2	tb	Minced ginger
2	tb	Olive oil
2	tb	Sesame oil
2	lg	Garlic cloves; minced
2	ts	TABASCO pepper sauce

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