The following recipe is from local cookbook author and food expert Sue Spitler. She varies the recipe according to the availability of vegetables and will often use leeks, three colors of bell peppers, sweet potato or Idaho potato slices and patty pan squash.
SUE SPITLER`S GRILLED OKRA AND SQUASH
Four servings
Preparation time: 15 minutes
Marinating time: 1 1/2 to 2 hours
Grilling time: 10 minutes
8 to 12 ounces fresh okra,
trimmed
1 medium zucchini, cut lengthwise
into quarters
1 large red or yellow pepper, cut
into 1 1/2-inch pieces
1 medium onion, cut into scant 1-
inch slices, optional
2/3 cup light olive or vegetable oil
1/4 cup white vinegar
1 tablespoon water
2 teaspoons whole-grain mustard
1 clove garlic, minced
1 teaspoon fennel seeds, crushed
1/8 teaspoon pepper
1. Combine vegetables in plastic bag or shallow glass baking dish. Combine il and remaining ingredients; pour over vegetables and seal bag or cover dish. L t stand 1 1/2 to 2 hours; drain, reserving marinade.
Thread vegetables on wooden skewers and grill 4 inches from hot coals until browned, turning halfway through cooking time and basting occasionally with mari ade.
