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This is a great recipe to make ahead when there’s extra room on the grill. Try arranging vegetables in rows on a platter, tapas style.
Preheat broiler or grill. Coat baking sheet with cooking spray, if broiling. Combine oil, serrano chile, garlic, and ginger in large bowl. Season with salt and pepper. Add onion, bell pepper, eggplant, squash, and mushroom caps; toss to coat.
Place vegetables on prepared baking sheet or grill, and broil or grill 8 to 12 minutes, or until cooked through, turning once. Transfer to platter or bowl.
Sprinkle vegetables with parsley and lime juice, and season with salt and pepper.
- Calories 118
- Carbohydrate Content 13 g
- Cholesterol Content 0 mg
- Fat Content 7.5 g
- Fiber Content 4 g
- Protein Content 3 g
- Saturated Fat Content 0.5 g
- Sodium Content 396 mg
- Sugar Content 5 g