Its good to hear it is finally warm enough to go to the beach in New England!

Yesterday Billy and myself attended our community Pot Luck, where all of the eccentric adults who live in our building show off their bbq-ing skills. It is a time to meet your neighbors, drink, and eat good food. There is, however, and underlying tone of competition among the grillers. Below is what I brought to the table!

Veggie skewers

Marinade
3 tons* minced fresh ginger
2 tons minced fresh garlic
1/2 cup Korean Chili sauce Sriracha
4 T mustard of your liking
4T Hoison Sauce (although plain soy would be good too)
Enough grapeseed oil** to cover the veggies and thin out the sauce
Red wine vinegar- I also think Balsamic or rice wine vinegar would work
Salt, and pepper

Veggies!
Green Pepper
Red Pepper
Eggplant- Cubed with skin left on
Mushrooms- any and all the mushrooms soak up the marinade the best!
Onions

On some of the skewers I put shrimpies, but I didn’t marinade them with this-just the traditional S&P.

I let the veggies marinade almost 24 hours, and it was worth it! The chili sauce was grabbed up by both the eggplant and the mushrooms. But the sweetness of the mustard and hoison made the peppers delicious too!

*as per hollys instructions. However, here I felt there needed to be some specification as to how much garlic/ginger we are talking about
**which I have switched to for most occasions unless of course the olive oil is the star of the show!