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Wednesday, Aug 14, 2013 on Food.com
“I tried this recipe, marinating the squash and some unpeeled eggplant slices for about 6 hr. with some chopped fresh thyme, rosemary and basil. While the marinated and grilled squash and eggplant were good, I would prefer their not tasting so sour. I would advise reducing the lemon juice to 1 Tbsp. and omitting the wine vinegar altogether." ”