Spicy Grilled Vegetables




2 large red peppers 2 medium zucchini 1 large eggplant Spicy marinade: ⅔ cup white wine vinegar ½ cup soy sauce 2 Tbsp. minced ginger 2 Tbsp. olive oil 2 Tbsp. sesame oil 2 large garlic cloves, minced 2 teaspoon. Tabasco

Nutritional information

No nutrition information available


Seed peppers and cut into quarters. Cut each zucchini lengthwise into ¼" thick strips. Slice eggplant into ¼" thick rounds. Combine marinade ingredients, toss veggies in mix well. Cover & refrigerate 2 - 24 hours turning occasionally. Grill about 4 -5 minutes, turning once and brushing with marinade.