Recipe courtesy of Robert Irvine

Ginger Marinated Roasted Vegetables

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 8 servings
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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

  1. 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.

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