[CH] St. Campbell's sauce and some veggies

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Hi!

Just wanted to share with you all what went on the grill last night for
our Dinner Club party.

Large chunks of several vegetables of choice, marinated two hours in
balsamic vinegar, pepper, thyme and salt.  They were threaded onto
bamboo skewers and lightly grilled.  Then I made up a basting sauce of 1
cup of Jim's Fiery Hot Habanero Sauce, 1/3 cup balsamic vinegar and 2
largish cloves of garlic, minced.  Just before the veggies were ready to
come off the bbq, I brushed them with the sauce and and served it with
lots of fresh bread.

They were the hit of the party.  Even non-chili-heads approved.  Hotter
than the grill was and tasty to boot!

TTFN

roxie

-- 
on-line herb columnist for 
Seasoned  Cooking  at
http://www.seasoned.com     and
Whispers Magazine at
http://www.whispersmagazine.com

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