SUZANNE'S SPICY THAI VEGGIES

3 Cloves Garlic, finely chopped
2 Tbs Grated ginger
1/2 tsp Coarse ground pepper
2 Tbs Lime juice
3/4 tsp Lime zest
3 Tbs Roasted chili paste
1 tsp Brown sugar
1 tsp Salt

1 Can Light coconut milk
1 Eggplant, sliced
1 Zucchini, cut julienne
1 Summer squash, cut julienne
1 Cup String beans, cut in half
1/4 Cup Torn basil leaves, firmly packed
1 Large Banana leaf

Preheat oven to 375 degrees

Combine the garlic, ginger, pepper, lime juice and zest, chili paste, brown sugar and salt in a small bowl. Once combined, add the coconut milk and mix.

Arrange eggplant, zucchini, squash and string beans in a baking dish. Pour the garlic-chili-coconut mixture over the vegetables. Sprinkle the basil on top. Place the banana leaf on top covering the vegetables completely. (If you don't have a banana leaf, use aluminum foil) Bake for 20 minutes. Take the banana leaf off (or uncover) and bake for another 5 minutes. Turn off oven, and let the vegetables sit in the oven for 10 minutes to cool off and for sauce to thicken.

Serve immediately with jasmine rice.

Servings: 6

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