Ginger Marinated Roasted Vegetables
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 670
- Total Fat
- 55
- Saturated Fat
- 8
- Carbohydrates
- 45
- Dietary Fiber
- 13
- Sugar
- 15
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 1511
- Total: 1 hr 50 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 20 min
Ingredients
3 tablespoons fresh ginger, chopped
2 tablespoons chopped garlic
4 tablespoons Irvine Spices Supreme Salad and Pasta Mix Seasoning
Salt
Pepper
2 cups olive oil, approximately
4 red bell peppers
4 zucchini
3 eggplant
3 yellow squash
4 red onions
Directions
- In a large bowl combine fresh ginger, garlic, pasta seasoning, salt, pepper and olive oil to make a marinade. Slice vegetables into 1/2-inch thick slices and add to marinade. Toss to coat well with marinade and let sit for 1 hour. Cook on a hot grill long enough so vegetables are grill marked and softened on the inside, about 6 to 10 minutes on each side. Individual types of vegetables may vary as to cooking time. Remove, arrange on platter and serve.