6 shiitake mushrooms, 3 1/2 inches diameter |
1 japanese eggplant, cut in half, then split length-wise |
1 leek, bottom split length-wise, rinsed well |
2 maui onions, peeled, wedge cut into 6 pieces |
6 slices zucchini, sliced on the bias |
6 slices yellow squash, sliced |
2 red bell pepper rings, 1/4-inch thick |
2 yellow bell pepper rings, 1/4-inch thick |
herb marinade |
2 tablespoons roasted garlic puree |
2 cups olive oil |
1 tablespoon hawaiian shiso, if available, chopped |
1 tablespoon basil, african, fresh, chopped |
1 tablespoon thyme, english, fresh, chopped |
1 tablespoon rosemary, fresh, chopped |
1 tablespoon parsley, fresh, chopped |
6 -ounces white balsamic vinegar |
1 teaspoon alae hawaiian salt (or substitute sea salt or kosher salt) |
4 cloves garlic |
1 tablespoon olive oil |
2 teaspoons hawaiian salt |
