May 20, 2019
SPORTS / RECIPE
THE ASIAN REPORTER n Page 13
Vegetable kebabs with a
crisp exterior and juicy interior
By America’s
Test Kitchen
egetables on their
own can be a great
option for grilled
kebabs, because they cook
quickly and, when done
right, offer a crisp, charred
exterior and a juicy, tender
interior.
Tossing grilled vege-
tables with a bold dressing
can do wonders to brighten
up an otherwise boring
dinner, but for our take on
vegetable kebabs, we took
the idea one step further.
We tossed the vegetables
with half of our dressing
base before skewering and
grilling them, giving them
great flavor from the start.
We also grilled lemon
quarters to tone down their
bright acidity and give the
juice a deeper, more
complex flavor when added
to the dressing. Bell
peppers and zucchini are
classic grilling vegetables
for good reason: Bell
peppers sweeten over the
flame, while zucchini hold
their shape and meaty
texture.
Portobello
mushroom
caps were the perfect
addition to the kebabs; as
V
HOME OPENERS. Portland’s Thorns and Timbers are ready for the home openers of both clubs on June 1
and 2 in the newly renovated Providence Park. After 20 months of construction, the stadium will now accommo-
date 4,074 more fans. (AR Photo/Jody Lim)
Providence Park is ready for
home openers June 1-2
Portland’s Thorns and Timbers are
ready for the home openers of both clubs
next month. The squads have played all
their matches so far this year away due to
the renovation project at Providence Park,
which was originally built in 1926.
Work began on the stadium’s $85-mil-
lion privately financed expansion project
in September 2017. The renovation
completes the full U-shape stadium design
that was envisioned in 1925 by the original
then-Multnomah Stadium architects.
The 93-foot-tall covered structure fea-
tures four levels on the expanded east side.
Other upgrades to the park include the
addition of a state-of-the-art video
board/scoreboard on the west side of the
stadium, a brand-new sound system, LED
field lighting, refreshed concession stands
and concourse amenities, new team store
and locker rooms, and more.
More than 4,000 seats were added to the
previous attendance number of 21,144,
with the capacity now allowing 25,218
fans. After construction that spanned 20
months, raucous PTFC fans are eager to
support their players.
The first home match for the Timbers in
Major League Soccer (MLS) takes place
Saturday, June 1 at 7:30pm against Los
Angeles FC. The Thorns open their
seventh season in the National Women’s
Soccer League’s (NWSL) on Sunday, June
2 at 3:00pm against the Chicago Red Stars.
To buy tickets to upcoming Thorns and
Timbers matches, call (503) 553-5555, or
visit <www.thornsfc.com> or <www.port
landtimbers.com>.
Japan coach Takakura goes with youth for Women’s World Cup
TOKYO (AP) — Japan head coach Asako
Takakura has named her World Cup
squad, going with a youthful team as the
country aims to regain its winning form.
Forwards Jun Endo, 18, and 19-year-old
Riko Ueki were among 23 players named.
Veteran forward Mana Iwabuchi was also
chosen.
Japan won the World Cup in 2011 and is
currently seventh in the world rankings.
Takakura’s team was drawn into Group
D with England, Scotland, and Argentina
for the tournament’s opening stage that
begins June 7 in France. Japan finished
runner-up to the United States at the
previous World Cup in 2015 in Canada.
The 51-year-old Takakura was hired as
head coach in 2016, replacing Norio Sasaki
and becoming the first woman to hold the
position.
Goalkeepers: Sakiko Ikeda, Ayaka
Yamashita, Chika Hirao.
Defenders: Aya Sameshima, Rumi
India hires Igor Stimac as
coach for World Cup qualifying
NEW DELHI (AP) — India will try to
qualify for the World Cup with former
Croatia international Igor Stimac as
coach.
Stimac, a defender on the national team
when Croatia reached the World Cup
semifinals in 1998, signed a two-year
contract, the Indian soccer federation said.
India has never qualified for the World
Cup. The country will begin the second
phase of Asian qualifying for the 2022
tournament in September.
“Indian football is going through a
transition, and I am confident his vast
experience will guide us to higher
echelons,” federation president Praful
Patel said in a statement.
Stimac previously coached Croatia’s
national
team
and
Qatari
club
Al-Shahania.
He resigned as Croatia coach after
completing a 2014 World Cup qualifying
group. Niko Kovac, Stimac’s former
teammate, then led Croatia to a playoff
win over Iceland.
Utsugi, Saki Kumagai, Shiori Miyake,
Risa Shimizu, Nana Ichisei, Asato
Miyagawa, Moeka Minami.
Midfielders: Mizuho Sakaguchi, Emi
Nakajima, Yuka Momiki, Yui Hasegawa,
Hina Sugita, Narumi Miura.
Forwards: Yuika Sugasawa, Mana
Iwabuchi, Kumi Yokoyama, Rikako
Kobayashi, Riko Ueki, Jun Endo.
First all-female crew appointed
to handle AFC Cup game
KUALA LUMPUR, Malaysia (AP) —
Referee
Yoshimi
Yamashita
and
assistants Makoto Bozono and Naomi
Teshirogi are set to become the first
all-female crew to officiate one of the Asian
Football
Confederation’s
(AFC)
continental club competitions.
The AFC said all three women passed a
fitness test that matched the requirements
for male officials, and described the
appointment for the AFC Cup Group F
match between Yangon United of
Myanmar and Naga World of Cambodia as
a “timely boost” considering the referees
are among 12 Asian match officials
involved in the Women’s World Cup in
France in June.
Yamashita has previously officiated at
the under-17 Women’s World Cup and the
Women’s Asian Cup.
“This is one of my dreams,” Yamashita
was quoted as saying. “It’s an important
achievement for us because it’s the first
time three women will officiate in an AFC
club competition and it comes before the
Women’s World Cup.
“I have to thank the AFC for giving us
this opportunity to join the history books
in women’s refereeing in Asia.”
Assistant referee Teshirogi said she was
expecting a tough assignment because the
male players “have different personalities
and temperament.”
“In the future, we hope to set the
example for more female referees to take
the leap to officiate in men’s football
matches,” Teshirogi said. “More women
passed the men’s fitness test, so that shows
how motivated the women referees are.”
GRILLED GOODNESS. These Grilled Vegetable Kebabs have
a crisp exterior and juicy interior. The recipe appears in the cookbook
Master of the Grill. (Daniel J. van Ackere/America’s Test Kitchen via AP)
they
released
their
moisture on the grill, they
picked up great char flavor
and developed a deep,
meaty taste.
America’s Test Kitchen provided
this article to The Associated Press.
More recipes, cooking
tips, and ingredient and product
reviews are available at
<www.americastestkitchen.com>.
Grilled Vegetable Kebabs
Servings: 4
Start to finish: 40 minutes
You will need eight 12” metal skewers for this recipe.
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
1 garlic clove, minced
Salt and pepper
6 portobello mushroom caps (5 inches in diameter), quartered
2 zucchini, halved lengthwise and sliced 3/4 inch thick
2 red bell peppers, stemmed, seeded, and cut into 1 1/2-inch pieces
2 lemons, quartered
Whisk oil, mustard, rosemary, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper
together in a large bowl. Measure half of mixture into separate bowl and set aside
for serving. Toss mushrooms, zucchini, and bell peppers with remaining oil
mixture, then thread in alternating order onto eight 12” metal skewers.
For a charcoal grill: Open bottom vent completely. Light large chimney starter
half filled with charcoal briquettes (three quarts). When top coals are partially
covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open
lid vent completely. Heat grill until hot, about five minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15
minutes. Turn all burners to medium.
Clean and oil cooking grate. Place kebabs and lemons on grill. Cook (covered if
using gas), turning as needed, until vegetables are tender and well browned and
lemons are juicy and slightly charred, 16 to 18 minutes. Transfer kebabs and
lemons to platter, removing skewers.
Juice two lemon quarters and whisk into reserved oil mixture. Drizzle vegetables
with dressing and serve.
Nutrition information per serving: 152 calories (73 calories from fat); 8 g fat (1 g
saturated, 0 g trans fats); 0 mg cholesterol; 332 mg sodium; 17 g carbohydrate; 5 g
fiber; 10 g sugar; 6 g protein.
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