• 1 cup olive oil
  • 2 cloves chopped garlic
  • 1 teaspoon hot pepper flakes
  • ¼ cup seasoned rice vinegar
  • 2 ears of corn, husks turned down to expose the whole ear
  • 1 carrot, peeled and quartered lengthwise
  • 1 yellow summer squash, trimmed and halved lengthwise
  • red onion, quartered lengthwise head garlic, halved crosswise
  • Japanese eggplant, trimmed and quartered lengthwise
  • acorn squash, halved crosswise, peeled, seeded, and cut into 1-inch-wide slices
  • 6 green onions, trimmed
  • 2 fresh Anaheim chiles
  • Sesame-Sage Sauce
    • 1 cup homemade mayonnaise
    • 1-½ tablespoon seasoned rice vinegar
    • 1 tablespoon tamar! or soy sauce
    • juice of 1 lemon
    • 2-½ tablespoons white sesame seed, toasted I fresh Anaheim chile, chopped
    • 2 cloves garlic, minced
    • 1-½ tablespoon Dijon-style mustard
    • 1 teaspoon finely chopped fresh sage
    • Black sesame seed, for garnish


In a large bowl, whisk together the oil, garlic, pepper flakes, and vinegar. Add the corn, carrot, summer squash, red onion, garlic, eggplar. acorn squash, green onions, and chiles. Toss gently. Marinate at room temperature jar 1 hour.

To make the sage sauce, spoon the mayonnaise into a glass bowl. Stir in vinegar, taman', lemon juice, white sesame seed, chile, garlic, mustard, and sage. Garnish with black sesame seed. Cover and chill.

Prepare a fire in a charcoal grill. Remove vegetables from marinad and arrange them on the grill over medium-hot coals. Cook until tender, about 4 minutes on each side. Serve sauce on the side.


Sage grows like crazy in New Mexico and I have truly come to love cooking with it. Lightly grilled vegetables dipped in a rich sage sauce make a perject light autumn dinner.

Appetizers, Condiments, Side Dishes, Vegetable, Vegetarian
MacGourmet downloadGrilled Vegetables with Sesame-sage Sauce. To import, drag image to your MacGourmet recipe box.