Recipe - Grilled Spicy Skirt Steak

VEGETABLES
1 lg Leek with thick green top
cut off
Halved lengthwise and
cleaned
1 pound Asparagus
1 Red bell pepper
Cut into 2inch strips
1 Red onion
Sliced into 1/2inch rings
1 Asian or Japanese eggplant
Sliced 1/4inch thick
1 tablespoon Olive oil
One fourth cup Balsamic vinegar
3 Cloves garlic; chopped
1 teaspoon Salt

RICE
1 tablespoon Olive oil
One half md Onion; chopped fine
1 md Carrot; chopped fine
1 Stalk celery; chopped fine
1 teaspoon Minced garlic
Salt and pepper; to taste
1 cup Rice
1 One half cup Vegetable stock
3 tablespoon Chopped fresh basil

TOMATOES
3 md Tomatoes
Seeded and chopped
Salt and pepper to taste
4 Scallions; chopped

MAKES 6 SERVING VEGAN

Asian or Japanese eggplants are long and straight and range in color from
purple to striated. The flesh is more tender and sweeter than its larger,
thicker cousin, the common purple eggplant.

VEGETABLES: Cut each leek half in half crosswise. Snap thick stem from each
asparagus stalk.

Place leek, asparagus, pepper, onion and eggplant in shallow bowl. Add oil,
vinegar, garlic and salt and marinate for 20 minutes.

RICE: Heat oil in large nonstick saucepan with tightfitting lid on medium
heat. When oil is hot, add onion, carrot, celery and garlic and heat until
aromatic, about 2 minutes. Season with salt and pepper; add rice, stirring
to coat well. Add stock; bring to a boil over high heat. Add basil, cover
tightly and reduce heat to a simmer. Cook over low heat until liquid is
absorbed, about 20 minutes. Preheat grill or broiler. Cook marinated
vegetables on grill or 4 inches from heat under broiler until lightly
browned, turning once, from 4 to 15 minutes. Check vegetables every couple
of minutes as they cook at different rates. Asparagus will be done first at
about 4 minutes, then leek, eggplant, pepper and finally the onion at 1 5
minutes. Return vegetables to marinade. Turn grill or broiler off and keep
vegetables in warm oven while rice finishes cooking.

TOMATOES: Heat tomatoes in nonstick saute pan over mediumhigh heat.
Season with salt and pepper. Stir in half of scallions.

Fluff cooked rice with fork and place on serving plates. Top rice with
tomato and scallion mixture and grilled vegetables. Garnish with remaining
scallion. Makes 6