Ingredients:
2 tablespoons slivered fresh ginger
2 tablespoons crushed fresh garlic or 2 tablespoons bottled garlic
1/2 cup lemon juice
1/2 cup canola oil
1/4 teaspoon cayenne pepper
red sweet bell peppers, quartered
green sweet bell peppers, quartered
yellow sweet bell peppers, quartered
thick onions, slices
thick slices eggplants or zucchini
thick slices tomatoes
thick slices green tomatoes
parmesan cheese
salt and pepper, to taste after grilling
Directions:
Place all ingredients except for cheese in gallon Ziploc bag.
Keep several hours or overnight in fridge.
Turn occasionally.
Grill vegetables on both sides until tender (*I really like the new perforated tin foil sheets that are now available for the grill).
Place on platter.
Sprinkle w/ salt, pepper and cheese.
Servings: 8
Time preparation: 10 min.
Time total: 25 min.